Gingersnap Crumb Pear Pie Food

GINGERSNAP CRUMB PEAR PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly., 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., Place pie on a baking sheet; bake until topping is lightly browned and pears are tender, 60-70 minutes. Cover pie loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack at least 1 hour before serving. If desired, drizzle with caramel topping.

GINGER PEAR CRISP

Steps:

• Adjust oven rack to center position and heat oven to 375 degrees. Mix gingersnap crumbs, flour, brown sugar, nuts (or oatmeal) and butter in a medium bowl; set aside. Place pears in a medium bowl.
• Bring 1 cup of the pear syrup, 1/4 cup sugar, ginger and cloves to boil in a small saucepan. Whisk cornstarch into remaining 2 Tbs. pear juice, then whisk it into boiling syrup; continue to simmer until thick, less than a minute. Pour over pears, toss to coat and turn into a 9-inch square baking pan.
• Sprinkle crumble clusters over pears. Bake until topping is golden and pears are bubbly, 25 to 30 minutes. Cool until warm and serve.

GINGERSNAP PEAR TART

Steps:

• In a small bowl, combine cookie crumbs and butter. Press onto the bottom and 1/2 in. up the sides of a 9-in. springform pan coated with cooking spray. Bake at 350° for 5-8 minutes or until set. Cool on a wire rack., Meanwhile, in a large bowl, beat cream cheeses until smooth. Beat in 1/3 cup sugar, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , In a small combine the pears, cinnamon and remaining sugar; arrange pear slices over cream cheese mixture. Place pan on a baking sheet. Bake at 350° for 30-40 minutes or until almost set. Immediately run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Remove sides of pan. Refrigerate leftovers.

SNAPPY PEAR AND CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the crumble: Mix the flour, gingersnap crumbs, brown sugar, granulated sugar and salt in a large bowl. Stir in the melted butter until the mixture has a crumbly texture.
• For the filling: In a separate large bowl, combine the pear slices, cranberries, granulated sugar, cornstarch, orange zest and juice and vanilla.
• Brush a 2-quart baking dish with softened butter. Pour the fruit mixture into the bottom of the prepared dish, and sprinkle the gingersnap crumble evenly over the top. Bake until golden brown and bubbly, 40 to 45 minutes.

PEAR AND GINGERSNAP CRUMBLE

Steps:

• Preheat oven to 375F degrees. Spray 8-inch baking dish with cooking spray.
• Reserve 1/3 cup syrup from canned pears. Discard the rest of the syrup.
• Cut pears into large chucks. Add the pears, 1/3 cup syrup, crystallized ginger and 1 tablespoon of the butter into the prepared baking dish.
• Place the gingerbread cookies in food processor or blender and pulse until coarsely crumbled. Add sugar and remaining 4 tablespoons of butter and pulse to blend.
• Sprinkle cookie mixture over the pears.
• Bake 18 minutes or until bubbly.
• Serve in bowls. Top with ice cream and serve.

PEAR-CRANBERRY PIE WITH CRUMB TOPPING

Steps:

• On a lightly floured surface, roll out the Flaky Pie Dough to a 12-inch round and fit it into a 9-inch deep dish glass pie plate. (you can use regular but might have trouble fitting the filling) Trim the overhang to 1 inch, fold it under and crimp decoratively. Brush the rim with the egg wash and refrigerate the pie shell until chilled.
• MAKE THE TOPPING: 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.
• MAKE THE FILLING: 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.