Gingersnap Crumb Pear Pie

Total Time

Prep: 35 min. + chilling Bake: 1 hour + cooling


8 servings

Updated: May. 27, 2022
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
Gingersnap Crumb Pear Pie Recipe photo by Taste of Home


  • Dough for single-crust pie
  • 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


  1. 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. 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. For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly.
  4. 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. 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.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Dough for single-crust pie
Dough for single-crust pie: 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. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 530 calories, 25g fat (15g saturated fat), 61mg cholesterol, 394mg sodium, 76g carbohydrate (39g sugars, 5g fiber), 4g protein.