Fresh Pear Pie With Dried Cherries And Brown Sugar Streusel

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1-1/2 Tbs. fresh lemon juice

1 blind-baked All-Butter Piecrust

2/3 cup granulated sugar

1/4 tsp. table salt

1/4 tsp. ground cinnamon

1/8 tsp. freshly grated nutmeg

3 lb. ripe Anjou or Bartlett pears (5 or 6 medium), peeled and cored, cut lengthwise into 8 wedges and then crosswise into 1/2-inch slices (about 7 cups)

4-1/2 oz. (1 cup) unbleached all-purpose flour

4 oz. (8 Tbs.) unsalted butter, melted

3/4 cup dried tart cherries, coarsely chopped

1/2 cup packed light brown sugar

1/2 cup old-fashioned rolled oats

1-1/8 oz. (1/4 cup) unbleached all-purpose flour

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