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.
**Note: I didn’t pre-bake the crust and it fell apart when cutting. To be forewarned…
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