Gingersnap Crumb Pear Pie

Pastry for single-crust pie (9 inches)
Hot caramel ice cream topping, optional

Topping:

1 c. crushed gingersnap cookies (about 16 cookies)
1/4 c. all-purpose flour
1/4 c. packed brown sugar
Pinch of salt
1/2 c. cold butter, cubed

Filling:

2/3 c. sugar
1/3 c. all-purpose flour
1/2 t. ground ginger
1/4 t. salt
2-1/2 lbs. ripe pears, peeled and thinly sliced
1 T. lemon juice
1 t. vanilla extract

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

Line unpricked pastry with a double thickness of foil. Fill with pie weights. Bake 15-20 minutes or until edges are golden. Remove foil and weights; bake 3-6 minutes or until bottom is golden. Cool on a wire rack. Reduce oven to 350 degrees.

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

For filling, mix sugar, flour, ginger, and salt. Gently stir in pears, lemon juice, and vanilla. Transfer to crust; add topping.

Place pie on a baking sheet. Bake 60-70 minutes or until lightly browned and pears are tender. Cover with foil the last 15 minutes if needed to prevent overbrowning. Cool on a wire rack 1 hour before serving. If desired, drizzle with caramel topping.

Makes 8 servings.

Adapted from County Woman magazine, Oct./Nov. 2015.