Name: Gingersnap Crumb Pear Pie
Prep time: 35 min
Cook time: 35 min
Yield: 8
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 -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Gingersnap Crumb Pear Pie

1. Dough for single-crust pie -

2. Topping: -

3. 1 cup crushed gingersnap cookies (about 16 cookies) -

4. 1/4 cup all-purpose flour -

5. 1/4 cup packed brown sugar -

6. Pinch salt -

7. 1/2 cup cold butter, cubed -

8. Filling: -

9. 2/3 cup sugar -

10. 1/3 cup all-purpose flour -

11. 1/2 teaspoon ground ginger -

12. 1/4 teaspoon salt -

13. 2-1/2 pounds ripe pears (about 4 medium), peeled and thinly sliced -

14. 1 tablespoon lemon juice -

15. 1 teaspoon vanilla extract -

16. Hot caramel ice cream topping, optional -

How to cook deliciously - Gingersnap Crumb Pear Pie

1. Stage

On 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°.

2. Stage

Line 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°.

3. Stage

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

4. Stage

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.

5. Stage

Place 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.