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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
  • Total Time
    Prep: 35 min. + chilling Bake: 1 hour + cooling
  • Makes
    8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 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

  • On a lightly floured surface, roll 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 crust 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 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.
Pastry 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. Cover and refrigerate 1 hour. Editor's note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts
1 piece: 530 calories, 25g fat (15g saturated fat), 61mg cholesterol, 394mg sodium, 76g carbohydrate (39g sugars, 5g fiber), 4g protein.
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Reviews

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Average Rating:
  • crazycook64
    Jul 14, 2020

    Awesome taste & easy to make

  • Vicki
    Apr 29, 2020

    Excellent recipe. Made mine crustless to save on carbs. Baked 30 minutes at 400 degrees and broiled on low for 2 minutes to brown the topping. It was superb! Thanks for sharing this great recipe.

  • Jackie
    Dec 20, 2017

    Really good! I omitted the bottom layer pie crust. I greased an 8x8" pan and put the pear filling in there and topped it with the gingersnap crust. I cooked for a little over 30 minutes. I used about 3 pounds of ripe pears, cutting away some bad parts. Also I put a little preserved ginger in with the pears, not much. Very simple once you don't have to make a pie crust. I also used a gluten free flour mix without any problems.