Gingersnap Pear Pie

1. 1

   Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u00b0 for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

2. 2

   In a large bowl, combine the gingersnap crumbs, sugars, flour, salt and cinnamon. Cut in butter until crumbly. Place half the pear slices in crust. Top with half the crumb mixture. Repeat layers.

3. 3

   Bake at 350u00b0 for 55-60 minutes or until golden. Cool on a wire rack. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.