Pear Pomegranate Pie

Preheat the oven to 375 degrees F (190 degrees C).

Carefully roll out the 9-inch Pie Crust (1) on a floured surface or parchment paper. Grease the 9-inch pie pan with baking spray. Press the crust to the bottom and around the sides of the pan. Keep it in the refrigerator.

In a mixing bowl, whisk together the Brown Sugar (4 Tbsp), All-Purpose Flour (2 Tbsp), Corn Starch (2 Tbsp), Ground Cinnamon (1 Tbsp), Ground Ginger (as needed), Pomegranate Molasses (1/3 cup), and Salt (as needed).

Roughly cut the D'anjou Pears (7) into ½-inch slices or chunks. Mix with Lemon Juice (1 Tbsp). Add in the sugar mixture, and toss coat. Arrange the filling into the prepared pie crust. Dot with Butter (2 Tbsp) on top.

For the pecan streusel topping, mix the All-Purpose Flour (1/2 cup), Chopped Pecans (1/3 cup), Brown Sugar (4 Tbsp), Maple Syrup (2 Tbsp), Salted Butter (4 Tbsp), and stir to combine. Sprinkle the streusel evenly over the pear filling, and go all the way to the edges.

Bake for 50-60 minutes, or until the filling is bubbling and the crust and topping are golden brown.

Remove from the oven, and allow to cool on the wire rack at least 2 to 3 hours before serving. Slice and serve with a scoop of vanilla ice cream or whipped cream, if desired. Top with Pomegranate Seeds (to taste).