Our Drunken Pear Pie was made in celebration of National PI Day, and was so delicious, we couldn't even get a picture of it in whole, non-eaten form. Tossed with our Magic Dust blend, rum and sweet wine, the pears of this pie were certainly stumbling home at the end of the night. But, boy, did they taste great, especially paired with our bourbon whipped cream!
A spiced pear pie mixed with bourbon, brown sugar, cinnamon flavors and more! A great dessert for wintertime and pairs well with a bourbon whipped cream.
Preheat the oven to 400 degrees. Peel and cube pears into a large mixing bowl. The pears can be either Bartlett or Anjou. It doesn’t matter. They just need to be crisp.
Time to get your pears DRUNK! Combine sweet wine (we used a Texas blush) and bourbon. Stir to coat pears.
Mix in lemon juice, lemon zest and vanilla bean (using vanilla bean instead of vanilla extract eliminates any added alcohols to an already alcohol-laden dish). Next, add Magic Dust, nutmeg, cardamom, crushed cloves, and salt (just a pinch). Stir well, making sure to coat pears evenly.
Finally, stir in cornstarch mixed in cold water to allow for a thicker filling, coating incorporating well, and pour pear mixture into pre-made pie dough. Cover the top in any way you prefer—latticework, top layer or any other design choice is up to you. Bake in the oven for 45 minutes or until the crust is golden brown.
While pie is baking, prepare your bourbon whipped cream by mixing whipping cream and sugar together at medium to high speed until stiff peaks form. Then mix in bourbon at a low speed for about 15-20 seconds.
Remove pie from oven and let cool for approximately 30 minutes. Cut into slices and serve with a dollop of bourbon whipped cream.