Description: This Gingersnap Crumb Pear Pie is a comforting and flavorful dessert that beautifully combines the warm spice of gingersnap cookies with the sweet, juicy tenderness of ripe pears. The buttery, crumbly topping provides a delightful textural contrast to the soft filling, making each bite a truly satisfying experience. Perfect for autumn gatherings, holiday celebrations, or simply a cozy night in.
Why You Will Love This Recipe:
- Unique Flavor Profile: The combination of gingersnap cookies, brown sugar, and ginger creates a warm and inviting flavor that perfectly complements the natural sweetness of the pears.
- Delicious Texture Contrast: The crumbly topping offers a delightful textural contrast to the soft, tender pears, making each bite a delightful experience.
- Easy to Make: While it looks impressive, this pie is surprisingly easy to make, especially if you use store-bought pie crust.
- Perfect for Fall: This pie is the quintessential fall dessert, showcasing the flavors of the season and creating a warm and comforting atmosphere.
- Crowd-Pleaser: This pie is always a hit with family and friends, making it the perfect dessert for gatherings and celebrations.
Introduction:
As the leaves begin to turn and a crispness fills the air, my thoughts naturally turn to warm, comforting desserts. And what could be more comforting than a homemade pie filled with juicy, ripe pears and topped with a crunchy, spiced crumb topping? This Gingersnap Crumb Pear Pie is my go-to recipe for fall baking. The combination of sweet pears, warm ginger, and crunchy gingersnap cookies is simply irresistible. The gingersnap crumbs not only add a delicious spice but also create a wonderfully textured topping that sets this pie apart from your average pear pie.
I remember the first time I made this pie. It was a chilly October evening, and the aroma of baking pears and ginger filled my kitchen, creating a warm and inviting atmosphere. My family devoured it in minutes, and it has been a staple in our home ever since. This recipe is perfect for using up those late-season pears and is sure to impress your friends and family.
Don’t be intimidated by the thought of making a pie from scratch. This recipe is designed to be straightforward and easy to follow, even for novice bakers. And if you’re short on time, you can always use a store-bought pie crust to simplify the process.
This Gingersnap Crumb Pear Pie is more than just a dessert; it’s a celebration of fall flavors and a reminder of the simple joys of home baking. So gather your ingredients, preheat your oven, and let’s get baking!
Ingredients:
- Dough for single-crust pie (store-bought or homemade)
- Chef’s Tip: Using a high-quality, all-butter pie crust will significantly enhance the flavor and texture of the pie. If making your own, ensure the butter is very cold for a flaky crust.
Topping:
- 1 cup crushed gingersnap cookies (about 16 cookies)
- Chef’s Tip: Use a food processor to crush the cookies evenly, or place them in a zip-top bag and crush them with a rolling pin. Aim for a coarse crumb texture.
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- Chef’s Tip: Light or dark brown sugar can be used, depending on your preference. Dark brown sugar will add a richer, molasses-like flavor.
- Pinch salt
- 1/2 cup cold butter, cubed
- Chef’s Tip: It’s crucial to keep the butter cold for a crumbly topping. If the butter gets too soft, the topping will be greasy and won’t have the desired texture.
Filling:
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground ginger
- Chef’s Tip: Adjust the amount of ginger to your liking. If you prefer a more intense ginger flavor, add up to 1 teaspoon.
- 1/4 teaspoon salt
- 2-1/2 pounds ripe pears (about 4 medium), peeled and thinly sliced
- Chef’s Tip: Choose pears that are ripe but still firm. Bartlett, Bosc, or Anjou pears work well in this recipe. Thinly slice the pears to ensure they cook evenly.
- 1 tablespoon lemon juice
- Chef’s Tip: The lemon juice helps to prevent the pears from browning and adds a touch of brightness to the filling.
- 1 teaspoon vanilla extract
- Chef’s Tip: Use pure vanilla extract for the best flavor.
- Hot caramel ice cream topping, optional
Preparation:
- Step 1: 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.
- Chef’s Tip: Chilling the crust before baking helps to prevent it from shrinking in the oven. If you don’t have time to chill the crust, you can skip this step, but be sure to watch it carefully during baking to prevent it from over-shrinking.
- Step 2: 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°.
- Chef’s Tip: Blind baking the crust ensures that the bottom of the pie is crisp and doesn’t become soggy from the filling. Pie weights, dried beans, or uncooked rice help to prevent the crust from puffing up during baking. If you don’t have pie weights, you can use a second pie plate to weigh down the crust.
- Step 3: For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly.
- Chef’s Tip: Be careful not to over-process the topping. You want the mixture to be crumbly, not a paste.
- Step 4: 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.
- Chef’s Tip: Ensure the pears are evenly coated with the sugar and flour mixture. This will help to thicken the filling as it bakes.
- Step 5: 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
- Chef’s Tip: The baking sheet will catch any drips from the pie, preventing your oven from becoming a mess. Covering the pie with foil during the last 15 minutes of baking will prevent the topping from overbrowning.
COOKING Rating:
- Easy
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Drizzle with hot caramel sauce for an extra touch of indulgence.
- Pair with a cup of coffee or tea for a comforting dessert.
Tips:
- To prevent the pie crust from shrinking, chill it for at least 30 minutes before baking.
- Use ripe but firm pears for the best texture and flavor.
- If the topping starts to brown too quickly, cover the pie loosely with foil during the last 15 minutes of baking.
- Allow the pie to cool completely before slicing to prevent the filling from running.
- Store leftover pie in the refrigerator for up to 3 days.
Prep Time: 30 minutes Cook Time: 1 hour 20 minutes Total Time: 1 hour 50 minutes
Nutritional Information: (Approximate values per serving)
- Note: Nutritional information may vary based on specific ingredients used.
- Values are based on an 8-slice pie.
- Data is an estimate based on publicly available sources.
- Calories: 400-450
- Protein: 3-5g
- Sodium: 200-250mg
Conclusion:
This Gingersnap Crumb Pear Pie is a delightful and easy-to-make dessert that’s perfect for any occasion. The combination of sweet pears, warm ginger, and crunchy gingersnap cookies is simply irresistible. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a family favorite. So go ahead, give it a try, and enjoy the delicious flavors of fall!
Questions and Answers about this Recipe:
Q1: Can I use frozen pears for this recipe?
A: While fresh pears are ideal for this pie, you can use frozen pears in a pinch. Be sure to thaw them completely and drain off any excess liquid before adding them to the filling. You may need to adjust the amount of flour in the filling to compensate for the extra moisture from the frozen pears.
Q2: Can I make this pie ahead of time?
A: Yes, you can make this pie ahead of time. Bake the pie as directed and allow it to cool completely. Then, cover it tightly with plastic wrap and store it in the refrigerator for up to 2 days. Before serving, warm the pie in a preheated oven at 300°F (150°C) for about 15-20 minutes, or until heated through.
Q3: Can I use a different type of cookie for the crumb topping?
A: Absolutely! While gingersnap cookies provide a unique flavor and texture, you can experiment with other types of cookies for the crumb topping. Oatmeal cookies, shortbread cookies, or even graham crackers would all work well. Just be sure to adjust the amount of sugar in the topping if needed.
Q4: How do I prevent the bottom crust from becoming soggy?
A: Blind baking the crust is the key to preventing a soggy bottom crust. This involves baking the crust before adding the filling, using pie weights or dried beans to prevent it from puffing up. If you’re still concerned about a soggy crust, you can also brush the bottom crust with a thin layer of melted chocolate before adding the filling.
Q5: What if I don’t have a food processor for the crumb topping?
A: If you don’t have a food processor, you can still make the crumb topping by hand. Simply place the crushed cookies, flour, brown sugar, and salt in a bowl. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Be sure to work quickly to prevent the butter from melting.
