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.