Thursday, November 12, 2009

Pear Crumble Pie

To keep them cool, I've been storing the pears that a co worker gave me in the garage. Due to an unseasonably warm weekend my storage area is a little warm, so I need to use the rest of the ripe pears.

I love crumbles! This recipe is a pie with a crumble topping. This week's Sweet Melissa Sunday's recipe was Pear & Cranberry Muffins with a Gingersnap Crumble. The crumble was my favorite part of this recipe. Perfect! I can use some of the leftover gingersnaps for the crumble for this pie.

Pear Crumble Pie

6 medium pears, peeled and sliced
3 tablespoons lemon juice
1/4 cup sugar
1/4 brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1 teaspoon lemon zest
1 9-inch baked pastry shell

1/2 cup flour
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine
12 gingersnap cookies, crushed
Combine flour and spices for crumb topping and cut in butter till crumbly.

Sprinkle pears iwth lemon juice. Mix sugars, flour, cinnamon and lemon peel; stir into sliced pears. Spoon into pastry shell. Sprinkle with Crumble Topping. Bake at 400♂F. for 45 min. or until pears are tender. Serve warm with whipped cream or a scoop of vanilla ice cream.

1 comment:

  1. Your pear crumble looks really tasty. I would have mine with some vanilla ice cream!


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