Gingersnap Crumb Pear Pie

Ingredients 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

Directions Roll dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Cut crust 1/2 in. beyond plate rim; flute edge. Chill 30 minutes. Preheat oven to 400°.

Wrap unpricked crust in double foil. Use pie weights, dried beans, or uncooked rice. Bake 15-20 minutes on a lower oven rack until border is light golden brown. Remove foil and weights; bake 3-6 minutes longer until bottom is golden brown.  

In a food processor, mix crumbled cookies, flour, brown sugar, and salt for topping. Pulse butter until crumbly.

In a large bowl, mix sugar, flour, ginger, and salt for filling. Gently stir in pears, lemon juice, and vanilla. Cover crust with topping.

Bake pie on a baking sheet for 60–70 minutes until topping is lightly browned and pears are soft. If necessary, loosely foil pie in the last 15 minutes to prevent overbrowning. Remove foil. Let cool on a wire rack for 1 hour before serving.  

Nutritional Info 1 piece: 530 calories, 25g fat (15g saturated fat), 61mg cholesterol, 394mg sodium, 76g carbohydrate (39g sugars, 5g fiber), 4g protein.