Very tasty, but I did use the suggestion to cut the sauce for the filling in half and prebaked the crust. Worked well that way.

I gave this pie four stars only for the idea of it as I ended up changing alot of important things. I added alot more sugar along with the corn syrup (brown & white)because when I gave the filling a taste it was very bland and tasted strongly of corn starch. I also added fresh grated ginger instead of ground and a hint of cloves and mace. I added cinnamon in place of the ginger in the topping. I also added a touch of pear brandy and vannila. There was too much "sauce" so i ended up just scooping the pears out of the pan and adding a little of the sauce on top. You MUST also prebake the pie crust or it will turn out a disaster. Im sure anyone who bakes at all would know this but the recipe doesn't specify...so just some friendly advice. All in all a delicious pie with a few modifications...thanks for the idea