Gingersnap Crumb Pear Pie Recipe

By norsegal8

Ingredients

• TOPPING:
• Pastry for single-crust pie (9 inches)
• 1 1 16 cup crushed gingersnap cookies (about 16 cookies)
• 1/4 1/4 1/4 cup all-purpose flour
• 1/4 1/4 1/4 cup packed brown sugar
• Pinch Pinch salt
• 1/2 1/2 1/2 cup cold butter, cubed
• FILLING:
• 2/3 2/3 2/3 cup sugar
• 1/3 1/3 1/3 cup all-purpose flour
• 1/2 1/2 1/2 teaspoon ground ginger
• 1/4 1/4 1/4 teaspoon salt
• 2-1/2 2-1/2 4 pounds ripe pears (about 4 medium), peeled and thinly sliced
• 1 1 1 tablespoon lemon juice
• 1 1 1 teaspoon vanilla extract
• Hot caramel ice cream topping, optional

Details

Servings 8
Preparation time 35mins
Cooking time 95mins
Adapted from tasteofhome.com

Preparation

Step 1

On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 400°.

Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350°.

For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly.

For filling, in a large bowl, mix sugar, flour, ginger and salt. Add pears, lemon juice and vanilla; toss gently to combine. Transfer to crust; cover with topping.

Place pie on a baking sheet; bake 60-70 minutes or until topping is lightly browned and pears are tender. Cover loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.
Yield: 8 servings.

Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour. Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

Originally published as Gingersnap Crumb Pear Pie in Country Woman
October/November 2015