Gingersnap Crumb Pear Pie Recipes

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PEAR-GINGER PIE



Pear-Ginger Pie image

You can thank Kathy Knapp for bringing pie back to Pie Town, New Mexico. She and her mother found the nearly deserted town during a road trip in 1995. A "for sale" sign on an old trading post read, "There used to be pie. Ain't no more." They bought the place and opened Pie-O-Neer.

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 18

1 cup all-purpose flour, plus more for dusting
1/8 teaspoon baking powder
1/8 teaspoon fine salt
2 tablespoons cold unsalted butter, cut into small pieces
1 tablespoon lard
1 large egg yolk
1/4 teaspoon apple cider vinegar
5 or 6 firm ripe pears (such as Bosc), peeled and sliced (about 5 cups)
Grated zest of 1 lemon, plus 1 tablespoonfresh lemon juice
1 1-inch piece ginger, peeled and finely chopped
2 tablespoons all-purpose flour
2 tablespoons orange marmalade
For the topping:
3/4 cup all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
5 tablespoons cold unsalted butter, cut into small pieces

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



Snappy Pear and Cranberry Crumble image

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

1 cup all-purpose flour
1 cup finely crushed gingersnap cookies
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
4 pounds pears, peeled, cored and sliced 1/4 inch thick (8 to 10 medium)
1 1/2 cups chopped dried cranberries
1 cup granulated sugar
1/4 cup cornstarch
2 teaspoons orange zest plus 2 tablespoons orange juice
1 teaspoon vanilla extract
Butter, softened, for buttering the baking dish

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



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.

PEAR AND GINGERSNAP CRUMBLE



Pear and Gingersnap Crumble image

Any recipe with crystallized ginger and gingersnap cookies in it just HAS to be good! From VT Nov/Dec 2006.

Provided by Annisette

Categories     Dessert

Time 33m

Yield 8 serving(s)

Number Of Ingredients 6

2 (29 ounce) cans pears in heavy syrup
3 tablespoons crystallized ginger (diced)
5 tablespoons unsalted butter, melted (divided)
10 ounces gingersnap cookies (about 40 cookies)
3 tablespoons dark brown sugar
1 pint low-fat vanilla ice cream

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.

Nutrition Facts : Calories 438.3, Fat 12.7, SaturatedFat 6.4, Cholesterol 28, Sodium 271.3, Carbohydrate 80.2, Fiber 6.4, Sugar 53.1, Protein 4.2

PEAR-CRANBERRY PIE WITH CRUMB TOPPING



Pear-Cranberry Pie With Crumb Topping image

Make and share this Pear-Cranberry Pie With Crumb Topping recipe from Food.com.

Provided by MarraMamba

Categories     Pie

Time 1h50m

Yield 1 pie

Number Of Ingredients 17

1 flaky pie dough
1 large egg, beaten with
1 tablespoon milk or 1 tablespoon cream
1 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup packed light brown sugar
12 gingersnaps, crushed
1/8 teaspoon ginger
1/8 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 lbs ripe Anjou pears (about 5, peeled, halved, cored and sliced 1/4 inch thick)
1 1/2 cups fresh cranberries
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
3/4 cup sugar
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 4394.1, Fat 168.1, SaturatedFat 77.4, Cholesterol 457.7, Sodium 1910.2, Carbohydrate 706.7, Fiber 47, Sugar 400.5, Protein 40.6

PEAR-GINGER PIE



Pear-Ginger Pie image

Categories     Ginger     Bake     Pear     Chill     Pastry

Yield makes 1 9-inch pie

Number Of Ingredients 15

Flaky Pie Crust Dough (recipe follows)
1 cup sugar
1/3 cup plus 2 tablespoons all-purpose flour
1 1/4 teaspoons grated lemon zest
2 pinches of table salt
1/3 cup unsalted butter (about 5 tablespoons)
3 pounds pears, a mix of Anjou and Bartlett, peeled, cored, and thinly sliced (about 6 small pears)
1/2 teaspoon ground ginger
2 tablespoons minced crystallized ginger
2 tablespoons currants or raisins
Flaky Pie Crust Dough
1 1/2 cups all-purpose flour
1/2 teaspoon table salt
9 tablespoons cold unsalted butter, cut into pieces
(makes 1 9-inch pie shell)

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



Gingersnap Pear Tart image

There's lots to like about this scrumptious dessert, from the crunchy gingersnap crust to the creamy cheesecake layer to the lightly spiced pear slices on top.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 10

1 cup gingersnap crumbs (about 18 cookies)
2 tablespoons butter
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1/3 plus 1/4 cup sugar, divided
2 teaspoons all-purpose flour
1 teaspoon vanilla extract
2 eggs, lightly beaten
2 large ripe pears, peeled and thinly sliced (about 3-1/2 cups)
1/2 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 416mg sodium, Carbohydrate 38g carbohydrate, Fiber 2g fiber), Protein 10g protein.

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