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When Melissa Murphy was a kid, she'd make a miniature pie of her own whenever her mother baked. "I would open the oven a hundred times to see if it was bubbling," she says. This recipe is heaven: the sliced pears are tossed with cranberries and lightly sweetened, then topped with a mountain of sweet and spicy gingersnap crumbs. Beautiful Desserts

Melissa Murphy
November 1999

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Credit: © Monica Buck

Recipe Summary test

Yield:
MAKES ONE 9-INCH PIE
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Ingredients

Ingredient Checklist
TOPPING
FILLING

Directions

Instructions Checklist
  • On a lightly floured surface, roll out the Flaky Pie Dough to a 12-inch round and fit it into a 9-inch glass pie plate. Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pieshell until chilled.

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  • 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.

  • 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.

Notes

If you aren't planning on making gingersnaps from scratch, you can use 4 ounces of spicy store-bought cookies instead.

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