I’ve said this before, and I’ll say it again: whiskey. is. delightful.
Mixes nicely with ginger ale, pairs well with a warm summer evening, and goes great as a surprise in this mouth-watering pear pie.
Naturally, I’ve been craving this Bourbon Pear Crumble Pie for weeks on end. No exaggeration. I mean, just look at that oatmeal crumble. Tell me you’re not drooling on your keyboard.
Also wanted an excuse to whip out my favorite Whiskey Riff tank. But don’t worry, no whiskey was spilled in the making of this pie. Phew, no tears shed.
Now onto the eating part. If you need me I’ll be outside with my slice of pie and glass of whiskey.
Bourbon Pear Crumble Pie
6-7 ripe but firm pears, any variety, peeled and sliced, about 5 cups sliced
juice of 1 lemon
2 tbsp granulated sugar
2/3 cup lightly packed brown sugar
2 tbsp all-purpose flour
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp ground cardamom
pinch freshly grated nutmeg
pinch of fresh cracked black pepper
1/2 tsp kosher salt
3 tbsp bourbon
2 dashes bitters
1 tsp vanilla extract
2 tbsp sugar
1/4 cup packed brown sugar
3/4 cup rolled oats
1/3 cup all-purpose flour
1/4 tsp salt
1/8 tsp nutmeg
1/4 tsp ginger
1/4 tsp cinnamon
4 tbsp unsalted butter, cut into 1/2″ pieces
Make the crust: Roll out your prepared double pie crust, arrange in pie pan, and refrigerate while you prepare the filling.
Make the filling: In a medium bowl toss together sliced pears, lemon juice, and granulated sugar. Allow to sit for 20 minutes to release juices. Meanwhile, in small bowl mix together brown sugar, flour, ginger, allspice, cardamom, nutmeg, pepper, and salt. Drain pears of excess juices, and carefully toss with your dry mixture until pears are evenly coated. Add bourbon, bitters, and vanilla to your pears and mix. Place a rack in the bottom and center of the oven and preheat oven to 425 degrees.
Make the crumble: In a medium bowl, stir together all dry ingredients for the crumble. Add butter and toss to coat. Rub the butter into the dry ingredients with your fingers until the butter is incorporated with a few chunks left. Chill in refrigerator for at least 15 minutes before topping your pie.
Prepare the pie: Remove the pie crust from the refrigerator. Add the fruit mixture into the pie crust. Top generously with topping mixture. Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes, or until the pastry is set and beginning to brown. Then lower the oven temperature to 375 degrees, move the pie to the center oven rack, and continue to bake until golden brown and the juices are bubbling throughout.
Remove from the oven and cool for 3 hours before serving. Grab an extra napkin cause I guarantee you’ll be drooling. Serve (warm is my preference) topped vanilla ice cream and devour using your fancy I love pie fork.