Gingersnap Crumb Pear Pie
This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. —Fay Moreland, Wichita Falls, Texas
Dough for single-crust pie
Ingredients
- Dough for single-crust pie
- topping:
- 1 cup crushed gingersnap cookies (about 16 cookies)
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- Pinch salt
- 1/2 cup cold butter, cubed
- filling:
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2-1/2 pounds ripe pears (about 4 medium), peeled and thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Hot caramel ice cream topping, optional
Directions
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1On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
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2Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°.
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3For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly.
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4For 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.
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5Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.
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