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. I added the ginger and caramel to give it a new twist. —Fay Moreland, Wichita Falls, Texas
Featured In: Grandma's Best Baking Recipes
VERIFIED BY Taste of Home Test Kitchen
- Pastry for single-crust pie (9 inches)
- 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
- 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
- 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 longer 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.
Originally published as Gingersnap Crumb Pear Pie in Country Woman October/November 2015