Best 2 Gingersnap Pear Pie Recipes

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If you're craving a sweet and comforting dessert, the gingersnap pear pie is an absolute must-try. This delectable treat combines the warmth and spice of gingersnaps with the juicy sweetness of pears, creating a symphony of flavors that will tantalize your taste buds. The flaky, buttery crust, filled with a generous helping of tender pears and a hint of ginger, is a perfect balance of textures and flavors. Whether you're entertaining guests or simply looking for a special treat to enjoy with your family, the gingersnap pear pie is sure to become a favorite.

Check out the recipes below so you can choose the best recipe for yourself!

GINGERSNAP CRUMB PEAR PIE



Gingersnap Crumb Pear Pie image

This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. -Fay Moreland, Wichita Falls, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 16

Dough for single-crust pie
TOPPING:
1 cup crushed gingersnap cookies (about 16 cookies)
1/4 cup all-purpose flour
1/4 cup packed brown sugar
Pinch salt
1/2 cup cold butter, cubed
FILLING:
2/3 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground ginger
1/4 teaspoon salt
2-1/2 pounds ripe pears (about 4 medium), peeled and thinly sliced
1 tablespoon lemon juice
1 teaspoon vanilla extract
Hot caramel ice cream topping, optional

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.

Nutrition Facts : Calories 530 calories, Fat 25g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 394mg sodium, Carbohydrate 76g carbohydrate (39g sugars, Fiber 5g fiber), Protein 4g protein.

GINGERSNAP PEAR PIE



Gingersnap Pear Pie image

This recipe comes from my grandmother, who has lots of pear trees on her land. A gingersnap crust complements the pleasant taste of pears.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 9

1 unbaked pastry shell (9 inches)
1/2 cup gingersnap crumbs (about 9 cookies)
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
5 cups thinly sliced peeled pears (about 5 medium)

Steps:

  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large bowl, combine the gingersnap crumbs, sugars, flour, salt and cinnamon. Cut in butter until crumbly. Place half the pear slices in crust. Top with half the crumb mixture. Repeat layers. , Bake at 350° for 55-60 minutes or until golden. Cool on a wire rack. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Store in the refrigerator.

Nutrition Facts : Calories 357 calories, Fat 13g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 372mg sodium, Carbohydrate 58g carbohydrate (40g sugars, Fiber 2g fiber), Protein 3g protein.

Tips:

  • Use ripe pears. This will ensure that your pie is bursting with flavor. You want the ripe pears to be soft, but not too mushy.
  • Peel and slice the pears evenly. This will help them cook evenly in the pie.
  • Don't overmix the dough. Overmixing will make the dough tough. Mix it just until the ingredients are combined.
  • Chill the dough before rolling it out. This will make it easier to work with.
  • Bake the pie in a preheated oven. This will help the crust cook evenly.
  • Let the pie cool before serving. This will allow the filling to set.

Conclusion:

Gingersnap pear pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet pears, tangy ginger, and buttery crust is sure to please everyone at the table. So next time you're looking for a special dessert, give this gingersnap pear pie a try.

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