Gingersnap Crumb Pear Pie Recipe: A Taste of Home Delight

Ginger

Are you looking for a delicious and unique dessert to bring a touch of warmth and comfort to your table? Look no further than this Gingersnap Crumb Pear Pie, a delightful blend of tart pears with the spicy-sweet crunch of gingersnap cookies. This pie recipe not only offers a taste of home but also brings a seasonal flair that can make any meal feel special. Here's how to make this scrumptious treat:

Ingredients

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water

For the Filling:

• 5-6 medium pears, peeled, cored, and sliced
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 tablespoon lemon juice

For the Gingersnap Crumb Topping:

• 1 cup gingersnap cookies, crushed
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted

Instructions

Making the Crust:

1. Combine the flour, salt, and sugar in a large bowl. Cut in the butter until the mixture resembles coarse crumbs.
2. Slowly add ice water, mixing until the dough begins to come together.
3. Form the dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish, then line the dish with the dough. Crimp the edges for decoration.

✨ Note: You can also use a store-bought pie crust to save time, ensuring to prebake according to package instructions if needed.

Preparing the Filling:

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together sliced pears, sugars, cornstarch, spices, and lemon juice until evenly coated. Let the mixture sit for about 10 minutes to macerate.
3. Pour this filling into the prepared pie crust, smoothing out the top.

Making the Gingersnap Crumb Topping:

1. In a medium bowl, mix crushed gingersnap cookies, oats, brown sugar, flour, and salt.
2. Drizzle in the melted butter and stir until well combined.
3. Sprinkle this crumb mixture evenly over the pear filling.

Baking the Pie:

1. Bake in the preheated oven for about 50-60 minutes, or until the topping is golden and the pear juices are bubbling.
2. Cover the pie edges with foil if they start browning too quickly.
3. Allow the pie to cool for several hours before slicing to let the filling set.

Serving Suggestions

Serve this gingersnap crumb pear pie warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream. The warmth of the spices and the cool contrast of the ice cream or cream will elevate the flavors of this dessert to new heights.

With its crisp crust, spiced pear filling, and crunchy gingersnap topping, this pie is a testament to the magic of baking. It combines the comfort of home-cooked treats with the excitement of a new flavor profile, making it a must-try for pie lovers.

Can I make this pie with a different fruit?

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Yes, you can substitute pears with apples or even a combination of fruits like apples and cranberries for a different taste profile. Just adjust the sugar and spices according to the fruit’s tartness and sweetness.

What can I use if I don’t have gingersnap cookies?

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You can use crushed graham crackers or even a mixture of oats and brown sugar with a dash of ginger and molasses to mimic the flavor of gingersnaps.

How do I store leftover pie?

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Store leftover pie in the refrigerator, covered, for up to 3 days. Reheat slices in the oven or microwave, or enjoy cold for a different texture.

Can I freeze this pie?

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Yes, you can freeze the pie either before or after baking. For best results, freeze unbaked pie, wrap it tightly in plastic wrap and then in foil, and bake from frozen, adding extra baking time. Thaw baked pie in the refrigerator before reheating.

Why is my pie filling runny?

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If your filling is runny, it might be because the pears were too juicy or didn’t cook long enough to thicken. Ensure to let the pears sit with sugar to release some juice before baking, and consider adding a bit more cornstarch next time.