This post is in partnership with MI-DEL®. All concepts and content are my own.
“This chai-spiced pear pie with gingersnap crumble will fulfill all of your family’s desires.” At least that’s what my nine year old daughter said when I told her I was feeling a little uninspired to write a post about pie this morning. We both had a good laugh, then I gave her a hug and went to sit down at my lap top feeling both the lightness of the laugh we had together and the heaviness of the season we all find ourselves in. I won’t go through all of the reasons that life may be difficult right now. We all know what they are. The things in which we are all unified in struggling with and those battles that are unique to us individually hover closely. But even among the weeds and bramble of this deep forest, we can still look up and see the sunlight shine through the branches in a thousand different places. And each golden strand of light represents something that we still have to be thankful for.
As you make this pie, I would encourage you to think of three things that you can still be thankful for today. I’m thankful that I have breath in my lungs this morning. I’m thankful that I’ve been given the responsibility of three children, a husband and home to take care of. I’m thankful that I have this platform to share my recipes and photos with you all. I’m thankful that I even have the food, means and ability to share my creativity with you all in this way. All of these are privileges that I take for granted too often. But thankfulness begets thankfulness, and as you start to think of things that you are thankful for, I think you will find that it becomes easier and easier to think of more. At least that is my hope and prayer for you as we enter the holiday season.
So as you gather around for a Thanksgiving that may look a little different this year, please don’t let go of those things that you are thankful for and hold onto hope that a better day will come sooner than we think.
Chai-Spiced Pear Pie with Ginger Snap Crumble
- 1 MI-DEL® Ginger Snap Pie Crust
- 1 egg white, beaten
- 3 ripe, but firm pears (red anjou, green anjou, or bosc), peeled and sliced
- 3 Tablespoons Chatfield’s® date sugar
- 1/2 Tablespoon cornstarch
- 2 Tablespoons water
- 1 teaspoon chai spice (or substitute 3/4 teaspoon pumpkin spice + 1/4 teaspoon cardamom)
- 2 Cups MI-DEL® Ginger Snaps – about 24 cookies, blended in a food processor 20 seconds or until they are fine crumbs (alternately, place in a zip top bag and crush with a rolling pin).
- 1/4 Cup dark brown sugar (or substitute light brown sugar)
- 1/4 Cup gluten free flour
- 1/4 Cup chopped pecans (optional*)
- 1/2 Cup gluten free rolled oats
- a pinch of salt (less than 1/8 of a teaspoon)
- 7 Tablespoons cold butter sliced into pats (or substitute vegan butter stick)
- Preheat the oven to 350 degrees Fahrenheit.
- Carefully brush the entire inside of the pie crust with a thin layer of 1 beaten egg white (note: you will not use the whole egg white). This is to ensure that the crust does not get soggy when baking and helps it hold together.
- Bake the pie crust 6 minutes, remove, and let cool.
- Turn the oven up to 375 degrees Fahrenheit.
- Make the filling. Peel, core, and slice 3 pears into thin uniform slices (about 1/4″ thickness).
- Place the sliced pears into a bowl and mix in 3 Tablespoons Chatfield’s® date sugar, 1/2 Tablespoon cornstarch, 2 Tablespoons water, and 1 teaspoon chai spice blend. Mix well and set aside.
- Make the topping. In a medium-sized mixing bowl, mix MI-DEL® ginger snap cookie crumbs, 1/4 cup dark brown sugar, 1/4 cup gluten free flour, *1/4 cup chopped pecans if using, 1/2 cup gluten free rolled oats, and pinch of salt.
- Slice the 7 tablespoons cold butter into pats and mix into the topping mixture using your fingers to pinch the butter in until the mixture is like very course crumbs. You’ll have some bigger and smaller crumbles so don’t stress about it being perfect.
- Place the cooled pie crust on to a sheet pan (this makes it easier to take the pie in and out of the oven and can help prevent accidents and spills during baking).
- Pour the pear mixture into the cooled pie crust smooth them carefully into and even layer. Top with the topping mixture.
- Place into the preheated 375 degree oven and bake for 25 minutes.
- Cool for 30 minutes before serving and enjoy!
Note: The topping can be made at least 1 week in advance and refrigerated until ready to use. After baking, the pie will keep in the fridge for up to 3 days.
Purchase MI-DEL® products HERE at Amazon or check your local stores!
Purchase Chatfield’s® Date Sugar at their Amazon store HERE and check out their website HERE for all of their other products (most of which are certified Vegan, Kosher, Gluten Free, and free of the 8 major allergens)!
Rate This Recipe!
Questions? Contact me here anytime!
Check out my latest posts on Instagram here!