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MIX pears, brown sugar, tapioca, lemon juice, ginger and cinnamon in large bowl. Let stand 15 minutes.
PREHEAT oven to 400°F. Prepare pie crusts as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust; seal and flute edge. Cut several slits into top crust to allow steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.