Sunday, June 5, 2011
Sweet Melissa Sundays: Pear and Blackbery Pie with Gingersnap Crumble
I almost didn't make this pie. Even though I had bought a 6 pound bag of pears at Costco last weekend with the intention some would be used for this pie. Then I remembered that I had a mini pie crust in the freezer from when the group made ginger pumpkin pie last year. I also had some gingersnap cookie dough balls in the freezer too. I had everything I needed and no real excuse. Then I read Dawn's rave review and I knew it had to be done. Thank you Dawn of Growing Up (And Having Fun) After 40 for hosting this delicious recipe!
I'm glad I got over my laziness and made this tasty pie. The recipe calls for cranberries but I used blackberries because I had them on hand. The pears have a very mild flavor and the berries added a nice tartness to this very sweet pie. The gingersnap crumble adds a nice crunch and the spices pair well with the pears and berries. This recipe is definitely a keeper.
There are several steps to make this pie come together. It would be best to make it over 2 days. On day 1 make the pie crust, place it in your pie pan, cover with plastic wrap and refrigerate. Make and cool the gingersnaps, process in the food processor to grind and place in an airtight container. On day 2 assemble the pie filling and the ginger snap crumble topping then bake.
To get the recipe head over to Dawn's site. To see other SMS baker's pies click here.