A warmly spiced pear bourbon crumble pie made with an all-butter crust and topped with a delicious oat crumble – perfect for your holiday table!
Pear Bourbon Crumble Pie

Let’s hear it for the underdog of the fall fruit family!!

The underappreciated and, in my opinion, completely misunderstood PEAR.

If I’m being honest, even I did not fully appreciate the beauty of a good pear until fairly recently. For the longest time I was scarred by the memory of all the mealy, grainy fruit cup pears I was given by my grandparents in childhood, convinced that I would never – COULD never – love a pear.

All it took was my husband’s law firm sending us a gift box of Harry & David pears at the holidays for the past four years to convince me that maayyybeeee I should give them another shot.

Pear Bourbon Crumble Pie

So, of course, I went straight to pie. 

Because what better way to learn if you love a fruit than to pie-ify it?!

Immediately I turned to my trusty Four & Twenty Blackbirds Pie Book, which has never steered me wrong, and landed on this pear bourbon crumble pie. 

It’s made with the impeccable Four & Twenty all-butter pie crust (a forever favorite of mine) filled with a spiced pear filling that is laced with hints of bourbon, vanilla, and bitters. The topping is a simple oat crumble that is brown sugary, buttery, and filled with warming spices. 

It’s sweet, it’s tart, and it absolutely warms you from the inside out.

Pear Bourbon Crumble Pie

Well, apparently I DO love pears, especially in pie form, especially with bourbon, and especially when topped with a crispy perfectly spiced oat crumble. 

You live, you learn, and most importantly YOU EAT PIE.

Pear Bourbon Crumble Pie

Pear Bourbon Crumble Pie
A warmly spiced pear bourbon crumble pie made with an all-butter crust and topped with a delicious oat crumble - perfect for your holiday table!
Yield: 8 servings
For the crust
  • 1¼ cups all purpose flour
  • ½ tsp kosher salt
  • 1½ tsp sugar
  • ¼ lb (1 sticks) cold unsalted butter, cut into ½-inch pieces
  • ½ cup cold water
  • 2 tbsp cider vinegar
  • ½ cup ice
For the oat crumble
  • 2 tbsp sugar
  • ¼ cup packed brown sugar
  • ¾ cup rolled oats
  • ⅓ cup all purpose flour
  • ½ tsp kosher salt
  • ⅛ tsp cardamom
  • ¼ tsp cinnamon
  • 4 tbsp unsalted butter, cut into ½-inch cubes, at room temperature
For the filling
  • 1 lemon
  • 6-7 medium pears (about 5 cups sliced)
  • 2 tbsp sugar
  • ⅔ cup packed brown sugar
  • 2 tbsp flour
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp kosher salt
  • 3 tbsp bourbon
  • 2 dashes Old Fashion bitters
  • ½ tsp vanilla extract
For the crust
  1. Whisk together the flour, salt, and sugar in a large bowl. Add the butter to the flour mixture and toss to coat. Using a pastry blender, cut the butter into the flour until only pea-sized pieces of butter (or smaller) remain.
  2. In a separate small bowl, combine the water, cider vinegar, and ice. Sprinkle 2 tbsp of the ice water mixture over the flour-butter mixture. Toss with your hands until fully incorporated. Add more of the ice water, 1-2 tbsp at a time, using your hands to mix. Add just enough of the water mixture so that the dough comes together into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour.
  3. Roll out the pie disc into an 11-inch round. Use this to line the pie plate and crimp the edges as desired. Freeze for at least 30 minutes.
For the oat crumble
  1. Place the sugars, oats, flour, salt, cardamom, and cinnamon in a large bowl. Stir to combine. Add in the butter pieces and toss to coat. Using your hands, rub the butter into the dry ingredients until it is fully incorporated and chunky. Chill for at least 15 minutes before using.
For the filling
  1. Juice the lemon into a large bowl.
  2. Peel and core the pears, then thinly slice them using either a mandoline or a sharp knife. Add the pear slices to the bowl with the lemon juice and toss to coat. Sprinkle with the white sugar. Set aside to rest for 20-30 minutes.
  3. Meanwhile, heat oven to 425F and position the racks in the bottom and center positions in the oven.
  4. In a small bowl, whisk together the brown sugar, flour, ginger, cinnamon, and salt. Drain any excess juice from the pears. Add the sugar mixture to the pears and toss to combine. Sprinkle with the bourbon, bitters, and vanilla. Toss again.
  5. Pour the pear filling into the prepared pie shell, ensuring there are as few gaps as possible. Top with the oat crumble.
  6. Place the pie on a rimmed baking sheet on the lowest rack in the oven. Bake for 20-25 minutes, or until the pastry is set. Decrease the oven temperature to 375F and move the pie to the center rack. Bake for another 30-35 minutes, or until the crust is golden and the filling is bubbling.
  7. Allow to cool for at least 2-3 hours before cutting and serving.
Recipe adapted slightly from The Four & Twenty Blackbirds Pie Book


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2 Responses to Pear Bourbon Crumble Pie

  1. Pam says:

    WOWZA! What a beauty. I agree–pears are the best!

  2. Pears have always been a favorite of mine and this looks incredible! I’m convinced I could polish off more than my fair share.

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