l) Mix pears, brown sugar, tapioca, lemon juice, ginger and cinnamon in large bowl. Let stand 15 minutes.
2) Prepare pie crusts as directed on package for two-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 to permit steam to escape.
3) Bake at 400 degrees F for 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.