Slice of Gluten Free Pear Pie

Gluten Free Pear Pie with Ginger Cookie Crumb Topping

  • Author: Holly Baker
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 8
  • Category: Dessert
  • Method: Baking
  • Cuisine: Dessert


Pears are the star of this fragrant pie! Combine warm spices like ginger and cinnamon with d’Anjou pears, place in a gluten free pie shell, then finish with a ginger cookie crumb topping. Bake to perfection.


  • 1 Frozen Gluten Free Ready Made Pie Shell (Wholly Wholesome Gluten Free 9” Pie Shells)
  • 6 D’Anjou Pears
  • Juice from ½ a lemon
  • 1 teaspoon Sprouts Organic Ground Ginger
  • 1 teaspoon Sprouts Organic Cinnamon Powder
  • ½ cup Sprouts Brown Sugar
  • 2 teaspoons Sprouts Organic Vanilla Extract
  • 1 Stick (8 tablespoons) Sprouts Unsalted Butter separated into 6 TB and 2 TB
  • 6 ounces Gluten Free Ginger Cookies (Enjoy Life Gingerbread Spice Cookies)
  • 1 cup Gluten Free Oats
  • 1 pint vanilla ice cream (optional)


  1. Preheat the oven to 375 degrees F.
  2. Remove one gluten free pie shell from the freezer. (Wholly Wholesome Gluten Free Pie Shells come in a pack of two. Save one for another time.) Thaw the pie crust at room temperature for 10 -15 minutes while you prepare the pie filling.
  3. Use a vegetable peeler to remove the skin of the pears. Cut the 6 pears lengthwise. Use a melon baller to remove the core. Cut each half of a pear into 4 slices. Place the pear slices in a bowl; toss with the lemon juice. Add the 1 tsp ginger, 1 tsp cinnamon, ½ cup brown sugar and 2 tsp of vanilla to the pears and mix gently.
  4. Place the pear mixture into the thawed pie shell. Take only 2 tablespoons of the butter and cut into small cubes. Dot the butter cubes over the pie filling.
  5. Make the crumb topping: In a food processor combine 6 ounces of gluten free ginger cookies (1 package of Enjoy Life Gingerbread Spice cookies) and 1 cup of gluten free oats. Process until the size of small crumbs. Cut the remaining 6 tablespoons of butter into cubes then pulse in the food processor until well mixed.
  6. Press the ginger cookie crumb mixture onto the pear filling. Cover the entire surface to the edges of the pie shell.
  7. Bake the pie for 30 minutes then cover with foil and bake for an additional 15 minutes. The topping will look brown quickly because the cookies are a dark brown color to begin with—don’t worry, the topping isn’t burnt, it’s just right! Optional: Before serving, top each slice with a small scoop of vanilla ice cream.


*Please note that this pie is only gluten free if you use all gluten free ingredients. The spices included in this recipe were processed in a facility that may process tree nuts, milk, eggs, wheat and soy, so if you are eating gluten free due to celiac disease please bake with certified gluten free ingredients.

Recipe Card powered by