Why You’ll Love This Recipe

The gingersnaps in the crumb topping add warm spice and crunch.
Pears offer a milder fruit flavor that balances beautifully with ginger and brown sugar.
The pie is visually impressive but not overly complex to assemble.
It’s perfect for serving in autumn and winter, or whenever you’re craving a cozy dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust (single-crust pie)

All-purpose flour
Salt
Cold unsalted butter (cubed)
Ice water

Filling

Pears (ripe, peeled, cored, and thinly sliced)
Granulated sugar
All-purpose flour
Ground ginger
Salt
Lemon juice
Vanilla extract

Gingersnap Crumb Topping

Gingersnap cookies (crushed)
All-purpose flour
Brown sugar (packed)
Rolled oats
Sliced almonds (optional, toasted)
Ground cinnamon
Cold unsalted butter (cubed)

Directions

Prepare the crust
- In a mixing bowl, whisk flour and salt.
- Cut cold butter into the flour until the mixture resembles coarse crumbs (pea-sized bits).
- Add ice water, a little at a time, stirring until the dough just comes together.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
Bake the crust (blind bake)
- Roll the chilled dough into a circle to fit a 9-inch pie plate.
- Trim and flute or crimp the edges. Chill again for ~10 minutes.
- Preheat oven to 400 °F (≈ 200 °C).
- Line the crust with foil and fill with pie weights or dried beans. Bake 15–20 minutes until edges are lightly golden.
- Remove foil and weights; bake an additional 3–6 minutes so the bottom is set. Reduce oven to 350 °F (≈ 175 °C).
Make the filling
- In a bowl, whisk together sugar, flour, ground ginger, and salt.
- Add sliced pears, lemon juice, and vanilla; toss to coat evenly.
- Pour the pear mixture into the pre-baked crust.
Prepare the crumb topping
- In a bowl (or food processor), combine crushed gingersnaps, flour, brown sugar, oats, almonds (if using), and cinnamon.
- Add cold butter cubes, and cut or pulse until the mixture is coarse and crumbly.
- Sprinkle the crumb topping evenly over the pear filling.
Bake the pie
- Place the pie on a baking sheet (to catch any drips) and bake at 350 °F for 60–70 minutes, until pears are tender and the topping is golden.
- If the topping browns too fast, loosely tent with foil for the final 15 minutes.
- Let the pie cool at least 1 hour before serving.
Serve (optional)
- For extra indulgence, drizzle warm caramel sauce just before serving.

Servings and timing

Serves: about 8 slices
Prep time: ~ 35 minutes (including chilling)
Blind bake: ~ 20–25 minutes
Pie bake: ~ 60–70 minutes
Cooling time (before slicing): ~ 1 hour
Total time: ~ 2.5 to 3 hours

Variations

Use mixed fruit: blend pears with apples or quince for more complexity.
Add spices: nutmeg or cardamom can deepen flavor.
Use gluten-free crust and gluten-free gingersnaps for a gluten-free version.
Swap almonds for pecans or walnuts in the crumb.
Add a layer of thinly sliced fresh ginger under the pears for extra zing.

Storage/Reheating

Storage: Cover and store at room temperature for 1 day. After that, refrigerate for up to 3–4 days.
Reheating: Warm slices in a 325 °F (160 °C) oven for 10–15 minutes to crisp the topping slightly.
The crumb topping may soften over time—reheating helps revive some texture.

FAQs

What kind of pears should I use?

Firm, ripe pears like Bosc or Anjou work well. They hold their shape during baking but soften nicely.

Can I skip the blind baking step?

You can, but blind baking helps prevent a soggy bottom crust, especially with juicy fruit fillings.

How do I crush gingersnaps for the topping?

Place cookies in a sealed bag and crush with a rolling pin, or pulse them in a food processor until coarse crumbs.

Should I peel the pears?

Yes—peeling gives a smoother texture and ensures the filling bakes evenly.

How do I prevent the topping from getting too dark?

If it’s browning too fast, cover loosely with aluminum foil for the last 15 minutes of baking.

Can I make this pie ahead of time?

Yes. You can assemble and refrigerate the pie (unbaked) overnight, then bake the next day. Just allow extra baking time.

Will the topping stay crisp?

Over time it may soften a bit. Reheating before serving helps crisp it back up.

Can I use a double crust instead of crumb topping?

Yes — omit the crumb topping and cover with a second crust, or make a lattice. This changes the texture but still delicious.

Do I need to add caramel drizzle?

No—it’s optional, but caramel complements the pears and spices beautifully.

How do I slice this pie cleanly?

Use a sharp knife dipped in hot water, then wiped dry. Slice gently to avoid stirring up the crumb layer.

Conclusion

This Gingersnap Crumb Pear Pie combines the mellow sweetness of pears with spiced, crunchy goodness. The contrast of soft fruit and crisp topping makes each bite a delight. If you’d like the full recipe with metric measurements or a variation (vegan, gluten-free, etc.), I’d be happy to provide it.