Gingersnap Crumb Pear Pie

• Pastry for single-crust pie (9 inches)
• 1 cup crushed gingersnap cookies (about 16 cookies)
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• Pinch salt
• 1/2 cup cold butter, cubed
• 2/3 cup sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 2-1/2 pounds ripe pears (about 4 medium), peeled and thinly sliced
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• Hot caramel ice cream topping, optional

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 400u0b0.
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 350u0b0.
3. For topping, in a food processor, combine crushed cookies, flour, brown sugar and salt. Add butter; pulse until crumbly.
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. Place pie on a
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.

pastry, cookies, allpurpose, brown sugar, salt, cold butter, sugar, flour, ground ginger, salt, lemon juice, vanilla, caramel ice cream topping

Taken from www.tasteofhome.com/recipes/gingersnap-crumb-pear-pie/ (may not work)