Ingredients
Dough for single-crust pieTOPPING:1 cup crushed gingersnap cookies (about 16 cookies)1/4 cup all-purpose flour1/4 cup packed brown sugar Pinch salt1/2 cup cold butter, cubedFILLING:2/3 cup sugar1/3 cup all-purpose flour1/2 teaspoon ground ginger1/4 teaspoon salt2-1/2 pounds ripe pears (about 4 medium), peeled and thinly sliced1 tablespoon lemon juice1 teaspoon vanilla extract Hot caramel ice cream topping, optional
Preparation
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.
