Raise your hand if you love pies! If you didn’t raise your hand, then why are you here? Just kidding, we can still be friends. Pies have a special place in my heart; which is funny considering I didn’t like pies when I was a kid. It wasn’t until I got married and moved to my husband’s family farm that I began to rethink my relationship with pie. Every summer we have an abundance of fruit from the farm and you can only freeze so much for smoothies (and I have never been a huge smoothie person anyway). So, what to do with all the fruit that was falling off the trees and growing on every fence line but to bake! Thus, my love affair with pies began. And I really think you’ll love this Bourbon Pear Pie with Oat Pecan Crumble.
The bourbon-soaked pears add a smoky, oaky element to this pie that is topped with a sweet, crunchy oat pecan crumble. This rich and delicious pie is perfect for a fall gathering and will have you falling in love pies all over again.
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Bourbon Pear Pie with Oat Pecan Crumble
The bourbon-soaked pears add a smoky, oaky element to this pie that is topped with a sweet, crunchy oat pecan crumble.
- Prep Time: 25
- Cook Time: 50
- Total Time: 1 hour 15 minutes
- Yield: 1 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- 1 Pie Crust Recipe
- 5 cup pears, peeled and sliced (5–6 ripe but firm pears)
- juice of 1 lemon
- 2 tablespoons granulated sugar
- ⅔ cup lightly packed brown sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 3 tablespoons bourbon
- 1 teaspoon vanilla
For the Crumble
- ¾ cup all-purpose flour
- ¾ cup old-fashioned oats
- ⅔ cup granulated sugar
- ½ teaspoon kosher salt
- 6 tablespoons cold butter, cut into small chunks
- ½ cup chopped pecans
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Roll out chilled pie dough disc on a lightly floured work surface until dough is about ⅛” thick and about 12” in diameter.
- Transfer dough to a 9” pie plate. Trim the edge of the dough so that there is about 1” overhang.
- Fold the edges under and crimp with your fingers or a fork.
- Put the pie plate in the freezer while you make the pie filling and crumble topping.
- For the filling: In a medium bowl toss together sliced pears, lemon juice, granulated sugar, brown sugar, flour, ground cinnamon, ground ginger, allspice, ground cardamom, ground nutmeg, salt, bourbon, and vanilla. Gently toss to coat the pears evenly. Set aside for 20 minutes to allow the mixture to macerate.
- For the crumble: In another medium bowl, whisk together flour, oats, sugar, and salt. Add the cold butter chunks and, using forks or a pastry cutter, cut in the butter until there are pea-sized crumbs. Add the pecans and toss to combine. Set aside.
- Remove the pie pan from the freezer and pour the fruit mixture into the pie crust.
- Top with the crumble mixture and place on the prepared baking sheet and place on the middle rack in the oven.
- Bake for 20 minutes then reduce the heat to 375°F and bake for another 30 minutes until golden brown and bubbling.
- Remove from the oven and cool for at least 3 hours before serving.
Keywords: Bourbon, Pear Pie, Oat, Pecan, Crumble