Gingersnap Crumb Pear Pie

1. 1

   On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 400u00b0.

2. 2

   Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 15-20 minutes or until edges are light golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool on a wire rack. Reduce oven setting to 350u00b0.

3. 3

   For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly.

4. 4

   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.

5. 5

   Place pie on a

6. 6

   ; bake 60-70 minutes or until topping is lightly browned and pears are tender. Cover loosely with foil during the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.