A couple of weeks ago, I was having nostalgia for those times when I came back from school and mom had just baked this pear pie.
I remember I LOVED this dessert. It had SUCH a delicate flavour. And just consider I’ve never been a huge fan of pears.
So, I decided to ask mom her “old” pear pie recipe, but then made a little change (and came out so good!). Curious?
A simple pear pie recipe…with a twist!
Every bite of this pear pie is full of memories, as far as I’m concerned. It’s amazing how food can do that, isn’t it? I hope this dessert will enter your heart too and never leave!
As I mentioned above, this pie reminds me of my mom.
She used to make it with pie crust (this is her recipe) and just pears and a bit of sugar as a filling. Everything was so balanced that the pie had such a delicate flavor. I don’t know how to describe it better. Not too sweet, just perfect.
But I wanted to make a change. What about bourbon whiskey? I thought.
Never had a better idea. Of course I haven’t invented it, but at least I had a good idea lol
Bourbon – with its “roasted” aroma – and pome fruits (pears, apples and quinces) – with that floral flavor – are known to go well together.
(Found these information on my “book of the moment”, The Flavor Matrix)
I’ve only used 2 tablespoons of bourbon, but trust me, they were enough to taste it but not in a “aggressive” way.
How to make this pear pie
Anyway, making this pear pie is simple and quick (except if you want to take time to make the decoration with dough pearls. That takes a bit more time):
- Make the pie crust
Use my recipe below to make the crust: I swear it’s fail-proof!
It’s very similar to my strawberry pie recipe. I’ve only used a bit less sugar.
- Make the filling
Takes 5 minutes to peel and cut your pears, then add bourbon and the other ingredients and set aside.
Roll out half of your dough, fill with the pears then cover either with dough pearls or lattice.
To make pearls: take tiny pieces of dough and roll it with your hands quickly. In case they soften too much, put them back into the fridge until they have the right consistency.
The only time-consuming activity is making dough pearls. But it’s therapeutic;)
What kind of pears are best for baking?
I’ve used Kaiser pears in this case and they maintained their shape amazingly. They are also called Bosc pears.
If you live in the US, you can probably find Bartlett and Anjou too!
Mom recommends to use ripe pears that are not mushy!;)
I don’t like bourbon whiskey, can I omit it?
This pear pie recipe was originally created WITHOUT bourbon, as mentioned above.
So, feel free to omit it.
But I can guarantee the bourbon here adds that something that makes the pie extra special. You can taste the flavor in the background but it’s not too invasive.
Give it a try!
If you don’t like alcohol at all though, skip it.
How to decorate this bourbon pear pie
When I decided to make this pear pie recipe, mom told me the original one (that she got from a lady yeaaaaaars and years ago) had a specific decoration on top: pie crust pearls. Just like the ones in photo.
Although this decoration makes it nice and unique, you don’t have to do it.
You can opt for a simple one like pie lattice (I’ve linked a video from Sally’s Baking Addiction in the recipe card). It will be delicious anyway!;)
Instead if you make this with your kids, the dough pearls are such a great idea to keep them busy!
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
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Don’t forget to pin and share this easy and delicious recipe!
BOURBON PEAR PIE
- 3 cups All purpose flour (00 flour) - 360 gr.
- ½ cup White sugar - 100 gr.
- ¾ cup + 2 tablespoons Cold unsalted butter - 200 gr.
- 1 Egg
- ½ teaspoon Salt - 2 gr.
- 1 teaspoon Vanilla extract
- 3 Pears - (they were about 200 grams each)
- 2 tablespoons Bourbon
- ½ tablespoon Cornstarch
- 1 tablespoon Coconut sugar (or raw brown sugar)
- 1 teaspoon Lemon juice
- a pinch Cinnamon
- To make my crust I always use a food process or my stand mixer (it's easier and quicker): I add all the ingredients to the bowl, then mix until they come together. Ingredients don't have to be at room temperature, remember.
- I then flatten the dough (about 1 inch thick), cover with plastic wrap and let chill in the fridge for about half an hour.
- In the meantime, prepare the filling: peel the pears and cut them into big chunks.
- Put them into a bowl, then add bourbon, cornstarch, coconut sugar, lemon juice and cinnamon. Stir gently and set aside.
- Preheat the oven at 180° C (350° F).
- Take the dough out of the fridge, divide the pastry in two pieces.
- Place one of the two pieces on a parchment paper sheet, then roll with a rolling pin.
- Transfer the pastry to a 24 cm (approx 9 inches) pie pan. Place it into the fridge again, while you make the little pearls (or lattice).
For the decoration:
- You can make dough pearls like I did (this was mom's original recipe) or a simple pie lattice (click here to see how)
- If making pearls: take tiny pieces of dough (different sizes) and roll into individual pearls with your hands. Do it quickly to avoid melting the butter inside.
- Take the pie out of the fridge, fill with the pears, then decorate with dough pearls or lattice.
- Optional: brush with egg wash and sprinkle some sugar (my mom doesn't).
- Bake for 35/40 minutes (every oven is different, check frequently)
- Let cool down completely before dusting some icing sugar on top.
With this pie crust recipe you can also make this amazing strawberry pie with both fresh strawberries and jam!
© Healthy Little Cravings – Roberta Dall’Alba.
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