7tbsp coldbutter 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.