Best 7 Gingersnap Crumb Pear Pie Recipes

PEAR-GINGER PIE

Steps:

• Make the crust: Sift the flour, baking powder and fine salt into a large bowl. Cut in the butter and lard with a pastry blender or your fingers until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg yolk, vinegar and 1 1/2 tablespoons cold water in a liquid measuring cup with a fork. Add the egg mixture to the flour mixture and gently stir with a fork until just moistened. Gently gather into a ball, then shape into a disk on a lightly floured surface. Wrap in plastic and refrigerate at least 1 hour.
• Preheat the oven to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge with your fingers; set aside.
• Make the filling: Gently toss the pears with the lemon zest, lemon juice, ginger and flour in a bowl. Spread the marmalade on the bottom of the pie crust. Add the pear mixture, keeping the pears as flat as possible.
• Make the topping: Combine the flour, sugar, cinnamon and kosher salt in a medium bowl. Using a pastry blender or your fingers, work the butter into the flour mixture until fine crumbs form. Scatter the topping over the filling and gently pat down.
• Bake the pie 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the topping is lightly browned and the filling is bubbling, about 40 more minutes (cover with foil if the topping is browning too quickly). Transfer to a rack and let cool completely.

SNAPPY PEAR AND CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
• For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
• Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.

GINGERSNAP CRUMB PEAR PIE

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.

PEAR AND GINGERSNAP CRUMBLE

Steps:

• Preheat oven to 375F degrees. Spray 8-inch baking dish with cooking spray.
• Reserve 1/3 cup syrup from canned pears. Discard the rest of the syrup.
• Cut pears into large chucks. Add the pears, 1/3 cup syrup, crystallized ginger and 1 tablespoon of the butter into the prepared baking dish.
• Place the gingerbread cookies in food processor or blender and pulse until coarsely crumbled. Add sugar and remaining 4 tablespoons of butter and pulse to blend.
• Sprinkle cookie mixture over the pears.
• Bake 18 minutes or until bubbly.
• Serve in bowls. Top with ice cream and serve.

PEAR-CRANBERRY PIE WITH CRUMB TOPPING

Steps:

• On a lightly floured surface, roll out the Flaky Pie Dough to a 12-inch round and fit it into a 9-inch deep dish glass pie plate. (you can use regular but might have trouble fitting the filling) Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pie shell until chilled.
• MAKE THE TOPPING: In a medium bowl, stir together the flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
• MAKE THE FILLING: Preheat the oven to 350°. In a large bowl, toss the pears with the cranberries, lemon juice, lemon zest and vanilla. In a small bowl, toss the sugar with the cornstarch, then stir the sugar into the fruit.
• Pour the fruit into the chilled pie shell. Pour the gingersnap crumbs onto the pie, carefully spreading them to the edge to cover the filling completely. Set the pie on a foil-lined baking sheet. Bake on the bottom rack of the oven for 1 1/2 hours, or until the crust is golden and the filling is bubbling; cover the pie loosely with foil if the top is browning too quickly. Let cool before slicing.

PEAR-GINGER PIE

Steps:

• To make the topping, in a small bowl, combine 1/2 cup sugar, 1/3 cup flour, 1/4 teaspoon lemon zest, and 1 pinch of salt. Cut in the butter with a pastry blender or large fork until the mixture resembles coarse crumbs. Set aside until ready to use.
• Position a rack in the lower third of the oven and preheat the oven to 400˚F.
• In a large bowl, combine the pears, remaining sugar, remaining flour, remaining lemon zest, the ground and crystallized ginger, the currants, and 1 pinch of salt. Pour into the prepared pie crust and sprinkle evenly with the topping.
• Place the pie on a rimmed baking sheet to catch any drips. Bake for 15 minutes, reduce the oven temperature to 350˚F., and continue to bake for 45 minutes, or until the filling is bubbly around the edges, the crust is golden, and the center of the pie is tender when pierced with a knife.
• Cool to room temperature before slicing and serving.
• Flaky Pie Crust Dough
• In a large bowl, combine the flour and salt. Using a pastry blender or fork, cut in the butter until the mixture is coarse and crumbly. Sprinkle 3 to 4 tablespoons water over the mixture 1 tablespoon at a time while stirring the mixture with a fork. Add enough water to make the dough cohesive. Gently gather the dough with your hands and pat it firmly into a ball. (This dough is best when rolled out immediately.)
• To roll out the dough, press it into a 7-inch circle on a sheet of plastic wrap. Place another large sheet of plastic wrap on top of the dough. Roll the dough from the center into a 12-inch circle, flipping the dough (including the plastic) once or twice while rolling. With each flip, lift the plastic wrap from the surface of the dough to let the dough stretch, and then lay it back on the dough. When finished, lift the top piece of plastic wrap off the dough. Invert the dough, holding it from the underside with the remaining plastic wrap, into a 9-inch pie pan. Gently press the dough to mold it to the shape of the pan. Peel the plastic wrap off the dough.
• Trim the edges, leaving 1/2 inch of dough overhanging. Fold the overhanging dough under and crimp the edges to form a decorative rim. Chill until ready to use.
• Make Ahead
• Cover and refrigerate the pie for up to 5 days.

GINGERSNAP PEAR TART

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.