Bourbon star crumble pie

Bourbon pear star crumble pie is everything you will ever wish for in a chilled winter night. A delightful combination of fruits, pie crust, nutty crumble, and dark rum… top it up with a generous scoop of vanilla ice cream and you will love your life like never before!!

Base: In a large bowl add flour sugar, salt and mix a little. Add cold butter and mix everything together using tips of your finger so that most of the mixture is crumb like in texture with a few pea sized butter pieces in between. Pour cold buttermilk to the flour mixture and mix everything together with very light hands or a fork until the dough roughly comes together.

Wrap the dough in a cling film and freeze it for 5 to 10 minutes. Uncover the dough and transfer the dough on to a lightly floured work surface and roll it in to a thin layer of 1/8 inch thickness. Very carefully transfer the rolled pie dough in to the pie dish or baking dish so that the edges in the pie dish are even and clean. Transfer the dough lined pie dish in to a refrigerator for 5 minutes.

Filling: In a bowl add pear slices, lemon juice, sugar, brown sugar, flour, ginger powder, cinnamon powder, black pepper powder, salt, bourbon, bitters, vanilla, and stir everything very carefully until the mixture is well combined and pear slices are nicely covered with a nice coating of all the ingredients. Keep the filling aside or in refrigerator.

Crumb: In a bowl add flour, oats, sugar, salt and mix it all together. Roughly break cold butter in to small pieces and add to the oats mixture along with pecans and walnuts. Mix all until well combined. Preheat oven to 200 degrees C. Add pear filling to the pie dish, top the filling evenly with crumb mixture and then transfer the baking dish in to the preheated oven. Bake the pie for about 20 to 25 minutes or until it turns light brown in color. Slice the pie and enjoy!

TIPS

You may check the degree of doneness of the pie upon baking by inserting a toothpick in to the dough layer. If the toothpick comes out clean with either nothing then the pie dough is cooked. Keeping a tab on the color of the pie dough will also help in judging the cooking time of the pie. You may replace vanilla extract with vanilla essence a well in similar quantities.

Nutritional information (per serving): 272 Calories, 13.3g Total fat (6.6g Saturated fat, 2g Polyunsaturated fat, 3.7g Monounsaturated fat), 27.2mg Cholesterol, 315.3mg Sodium, 120.4mg Potassium, 34.2g Total carbohydrates (2.2g Dietary fiber, 12.2g Sugars), 3.4g Protein