Crust:

  • 2 cups triple ginger snaps
  • 1/2 cup walnuts
  • 6 tbsp butter, melted
  • 1/4 cup sugar

Place cookies, walnuts, and sugar in food processor.  Process until you have a fine crumb.  Add butter and mix well.

Press into 10″ pie plate. Bake in pre-heated 375° oven about 7 minutes. Cool before filling.

Filling:

  • 4-5 pears, peeled and sliced
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 4 tbsp butter
  • 1/4 cup flour
  • 1 tsp allspice
  • 1 tsp cinnamon

Mix pears with dry ingredients.  Add butter and mix well.  Spoon into cooled pie crust.

Top with crumb topping and bake at 350° about 50 minutes.

Crumb topping:

  • 1 cup triple ginger snaps
  • 1/4 cup walnuts
  • 3 tbsp butter, melted
  • 2 tbsp brown sugar

Process as for pie crust.  Sprinkle atop pie before baking.

**Note: I didn’t pre-bake the crust and it fell apart when cutting. To be forewarned…