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Gingersnap Crumb Pear Pie

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This Gingersnap Crumb Pear Pie features tender, spiced pear filling under a crisp, buttery gingersnap crumb topping. Warm ginger, cinnamon, and brown sugar flavors meld with juicy pears for a comforting pie perfect for autumn or winter gatherings.

Ingredients

Crust (Single-Crust Pie)

  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter, cubed
  • 3–5 tbsp ice water

Filling

  • 5–6 medium pears (Bosc or Anjou), peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground ginger
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

Gingersnap Crumb Topping

  • 3/4 cup gingersnap cookies, crushed
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1/4 cup rolled oats
  • 1/4 cup sliced almonds (optional)
  • 1/2 tsp ground cinnamon
  • 1/3 cup cold unsalted butter, cubed

Instructions

  1. Prepare the crust: In a bowl, whisk flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough holds together. Shape into a disk, wrap, and chill for 30 minutes.
  2. Blind bake the crust: Roll out dough to fit a 9-inch pie plate. Trim and crimp edges. Chill 10 minutes. Preheat oven to 400°F (200°C). Line crust with foil and weights; bake 15–20 minutes. Remove foil and bake another 3–6 minutes until set. Reduce oven to 350°F (175°C).
  3. Make the filling: In a bowl, mix sugar, flour, ginger, and salt. Add pears, lemon juice, and vanilla; toss to coat. Pour into the pre-baked crust.
  4. Make the crumb topping: In a bowl or food processor, combine gingersnap crumbs, flour, brown sugar, oats, almonds, and cinnamon. Cut in butter until coarse crumbs form. Sprinkle evenly over filling.
  5. Bake the pie: Place pie on a baking sheet and bake 60–70 minutes at 350°F, until pears are tender and topping is golden. Tent with foil if browning too fast.
  6. Cool and serve: Let cool at least 1 hour before slicing. Optional: drizzle with warm caramel sauce.

Notes

  • Firm pears (like Bosc or Anjou) hold their shape best.
  • Blind baking prevents a soggy crust with juicy fillings.
  • To crush gingersnaps, pulse in a food processor or crush in a sealed bag with a rolling pin.
  • If topping browns early, cover loosely with foil during the last 15 minutes.

Nutrition

Find it online: https://thefamilycooking.com/gingersnap-crumb-pear-pie/