Ya know how sometimes you bake a pie and it just comes out perfect?!?
Well… this isn’t one of them.
It has chosen to break up and crumble. It tastes pretty awesome, but those lovely slices just ain’t there. To misquote A Chorus Line, Taste Ten, Looks Three.
I actually know what I did wrong… First was not baking off the cookie crust before filling. The second was cutting it while it was still warm.
Oh well. The important part is the taste. It’s a winner.
Pears are an often overlooked pie ingredient. they really work well and can take on a variety of other flavors. You can add raisins or walnuts change out the spices… Just have some fun.
And if it doesn’t come out in perfect slices?!? So what?!? Put it in a bowl with some ice cream.
Pear Pie with Ginger Cookie Crust
Crust:
- 2 cups triple ginger snaps
- 1/2 cup walnuts
- 6 tbsp butter, melted
- 1/4 cup sugar
Place cookies, walnuts, and sugar in food processor. Process until you have a fine crumb. Add butter and mix well.
Press into 10″ pie plate. Bake in pre-heated 375° oven about 7 minutes. Cool before filling.
Filling:
- 4-5 pears, peeled and sliced
- 1/4 cup sugar
- 1/2 cup brown sugar
- 4 tbsp butter
- 1/4 cup flour
- 1 tsp allspice
- 1 tsp cinnamon
Mix pears with dry ingredients. Add butter and mix well. Spoon into cooled pie crust.
Top with crumb topping and bake at 350° about 50 minutes.
Crumb topping:
- 1 cup triple ginger snaps
- 1/4 cup walnuts
- 3 tbsp butter, melted
- 2 tbsp brown sugar
Process as for pie crust. Sprinkle atop pie before baking.