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4 Bosc pears (about 2 pounds), peeled and cored
4 Anjou pears (about 2 pounds), peeled and cored
6 tablespoons pomegranate molasses
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons tapioca
¾ cup light brown sugar
½ teaspoon ground ginger
¼ teaspoon salt
Flour, for dusting
Dough for 2 9-inch pie crusts (see recipe).
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