Eggnog Pear Pie

Very tasty. Just the kind of dessert we like, not terribly sweet, fruit and custard. Easy to make. Nice presentation.

I forgot to turn the oven down when I put the filled pie into the oven, so the edges were a bit dark. Only a small problem.

• Piecrust is made of gingersnaps (rather than graham crackers), held together with one whole tablespoon of melted butter. This must surely be an error. I added quite a bit more butter and the crumbs still wouldn't hold together enough to line the sides of the pieplate. I just smushed them firmly to the bottom so there was a thickish layer underneath.

• I used sucre de canne (raw brown sugar), measured just a bit short.

No idea why they call this "eggnog". Maybe to give it seasonal appeal? Gingersnaps and pears tossed with lemon juice and chopped fresh ginger do not give an eggnog flavor. They do give it a nice flavor though.