Directions:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- In a large bowl, combine the gingersnap crumbs, sugars, flour, salt and cinnamon. Cut in butter until crumbly. Place half the pear slices in crust. Top with half the crumb mixture. Repeat layers.
- Bake at 350° for 55-60 minutes or until golden. Cool on a wire rack. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Store in the refrigerator. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.94 Kcal (1528 kJ) | ||
| Calories from fat | 159.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.69g | 27% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 354.85mg | 15% | |
| Potassium | 206.68mg | 4% | |
| Total Carbs | 51.32g | 17% | |
| Sugars | 28.63g | 115% | |
| Dietary Fiber | 5.53g | 22% | |
| Protein | 2.15g | 4% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.1mg | 6% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 175.9 Kcal (736 kJ) | ||
| Calories from fat | 76.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.52g | 27% | |
|---|---|---|---|
| Cholesterol | 9.8mg | 7% | |
| Sodium | 171.03mg | 15% | |
| Potassium | 99.62mg | 4% | |
| Total Carbs | 24.74g | 17% | |
| Sugars | 13.8g | 115% | |
| Dietary Fiber | 2.67g | 22% | |
| Protein | 1.04g | 4% | |
| Vitamin C | 2.9mg | 10% | |
| Iron | 0.5mg | 6% | |
| Calcium | 13.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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