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Gingersnap Pear Pie

 Gingersnap Pear Pie
This recipe comes from my grandmother, who has lots of pear trees on her land. A gingersnap crust complements the pleasant taste of pears.
6-8 ServingsPrep: 25 min. Bake: 55 min.

Ingredients

  • 1 unbaked pastry shell (9 inches)
  • 1/2 cup gingersnap crumbs (about 9 cookies)
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
  • 5 cups thinly sliced peeled pears (about 5 medium)

Directions

  • Line unpricked pastry shell with a double thickness of heavy-duty
  • foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes
  • longer. Cool on a wire rack.
  • In a large bowl, combine the gingersnap crumbs, sugars, flour, salt
  • and cinnamon. Cut in butter until crumbly. Place half the pear
  • slices in crust. Top with half the crumb mixture. Repeat layers.
  • Bake at 350° for 55-60 minutes or until golden. Cool on a wire
  • rack. Cover edges with foil during the last 30 minutes to prevent
  • overbrowning if necessary. Store in the refrigerator. Yield: 6-8
  • servings.
Nutritional Facts: 1 piece equals 357 calories, 13 g fat (7 g saturated fat), 20 mg cholesterol, 372 mg sodium,

2 of 2

Gingersnap Pear Pie (continued)

Nutritional Facts: 58 g carbohydrate, 2 g fiber, 3 g protein.