GINGERSNAP CRUMB PEAR PIE

Gingersnap Crumb Pear Pie image

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

Provided by Taste of Home

Time 1h35m

Yield 8 servings.

Number Of Ingredients 16

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

Steps:

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°., 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°., 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 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.

Nutrition Facts : Calories 530 calories, Fat 25g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 394mg sodium, Carbohydrate 76g carbohydrate (39g sugars, Fiber 5g fiber), Protein 4g protein.