butter, chai spice, Chatfield's® Date Sugar, chopped pecans, cornstarch, dark brown sugar, egg white, gluten free flour, gluten free rolled oats, MI-DEL® Ginger Snap Pie Crust, MI-DEL® Ginger Snaps, pears, salt, water

Chai-Spiced Pear Pie with Gingersnap Crumble

This chai-spiced pear pie with gingersnap crumble will fulfill all of your family’s desires.

25 minutes
25 minutes
4 servings
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. 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.
  3. Bake the pie crust 6 minutes, remove, and let cool.
  4. Turn the oven up to 375 degrees Fahrenheit.
  5. Make the filling. Peel, core, and slice 3 pears into thin uniform slices (about 1/4″ thickness).
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. Pour the pear mixture into the cooled pie crust smooth them carefully into and even layer. Top with the topping mixture.
  11. Place into the preheated 375 degree oven and bake for 25 minutes.
  12. Cool for 30 minutes before serving and enjoy!
Recipe Notes
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  • 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
  • 1/2 cup chickpea hummus
  • 1/2 cup beetroot hummus
  • 1 small sweet potato , thinly sliced
  • 1 medium beet , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1/4 cup edamame , shelled
  • 1/4 cup cranberries
  • 1/4 cup yellow corn
  • 1/2 cup heirloom cherry tomatoes
  1. Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps