Pear pies aren’t very common. At least not in my neck of the woods. Honestly, I’ve never had one until now. Ginger is the only spice in this pie and it for sure doesn’t need anything else. And the gingersnap crumb on top adds a nice flavor and texture.
There’s nothing more comforting (and may I use the popular term Hygge) than a warm pie fresh from the oven. This easy homemade ginger pear pie combines the sweet and tender flavors of baked pears infused with ginger. In my opinion, this is better than apple pie.
I used bosc pears in my pie because they’re more firm and not quite so juicy. This keeps the crust from getting soggy and allows the filling to set better.
I hope you give this pie a try and give it a place on your Thanksgiving table. It already has a place on mine.
Ginger Pear Pie with Gingersnap Crumb
- Pastry for single-crust pie (9-inches)
- 1 cup crushed gingersnap cookies (about 16 cookies)
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- Pinch salt
- 1/4 cup butter, melted
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 2-1/2 pounds ripe pears (6-8 medium), peeled and thinly sliced (I used bosc pears)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- On a lightly floured surface, roll pie crust dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim and flute edge; set aside.
- Preheat oven to 350 degrees F.
- For crumb topping, in a large bowl, combine crushed cookies, flour, brown sugar, salt and melted butter. Blend well and set aside. It should have larger chunks, just like a crumb topping.
- 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 crumb topping.
- Bake 60-70 minutes or until topping is lightly browned and pears are tender. Cover with a pie crust shield during the last 15 minutes if needed to prevent over-browning.
- Cool on a wire rack at least 1 hour before serving.
Adapted from Taste of Home.