Bourbon pear pie is the kind of dessert that feels both classic and elevated, making it perfect for fall gatherings, holiday celebrations, or anytime you want to impress with a homemade treat. Combining sweet, tender pears with the warm, caramel-like notes of bourbon, this pie delivers a rich depth of flavor that sets it apart from traditional fruit pies.
Pears are naturally delicate and slightly floral, which makes them an ideal pairing for bourbon. As the pie bakes, the bourbon enhances the fruit with hints of vanilla, oak, and spice, creating a filling that’s both comforting and complex. The addition of warm spices like cinnamon or nutmeg further rounds out the flavor, while a flaky, buttery crust provides the perfect contrast in texture. Many recipes use Bosc pears because they hold their shape well during baking and develop a soft, melt-in-your-mouth consistency.
What makes bourbon pear pie especially appealing is its versatility. It can be dressed up with decorative crust cutouts for an elegant presentation or kept rustic for a more casual, homey feel. Some variations even incorporate caramel or crumble toppings for added richness, making it easy to customize based on your preferences.
This pie is ideal for serving warm with a scoop of vanilla ice cream or a dollop of whipped cream, allowing the flavors to shine even more. Whether you’re baking for Thanksgiving, a dinner party, or simply indulging in a seasonal favorite, bourbon pear pie offers a unique twist on a timeless dessert. It’s sweet, slightly boozy, and full of cozy flavor—everything you want in a memorable homemade pie.
Not what you are looking for? Try these other sweet recipes: Luscious Lemon Squares, Easy Chocolate Ice Cream or Salted-Caramel Pineapple Upside-Down Cake.
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Bourbon-Pear Pie
- Total Time: 3:00
- Yield: 8 1x
Ingredients
Dough
- 2 1/2 cups all-purpose flour, plus more for dusting
- 4 teaspoons sugar
- 1/4 teaspoon fine salt
- 14 tablespoons cold unsalted butter, diced
- 1 large egg, lightly beaten with 2 tablespoons cold water
Filling
- 6 Bosc pears (about 3 pounds), ripe but not mushy
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/4 cup bourbon, plus 2 tablespoons (see Cook’s Note)
- 2 tablespoons unsalted butter
- 1 large egg, lightly beaten
- Gold sanding sugar
- 2 tablespoons cornstarch
Instructions
- For the dough: In a medium bowl, whisk together the flour, sugar and salt. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until it resembles a coarse meal. Add the egg mixture and stir the dough together with a fork until it is fully moistened and crumbly.
- Knead the dough a few times until it comes together. If the dough is dry, stir in up to 1 tablespoon cold water. Form the dough into 2 disks, about 11 ounces each, then wrap them in plastic and refrigerate for 1 hour.
- For the filling: Meanwhile, peel, halve and core the pears. Cut each half into 4 wedges, and cut the wedges in half crosswise to shorten them. Toss with the sugar, cinnamon, salt and 1/4 cup bourbon. Melt the butter in a large skillet over medium-high heat. Remove the pan from the heat, add the pears, return to the heat and cook until the sugar dissolves and the pears begin to simmer, about 2 minutes. Cover the pan and cook, stirring occasionally, until the pears are tender when pierced with a knife, 3 to 6 minutes. Strain the pears into a bowl to catch the juices.
- Put the juices back into the skillet and cook over medium-high heat until caramelized and syrupy, about 2 minutes. Pour the syrup over the pears and chill until cooled.
- Preheat the oven to 375 degrees F. Place an inverted baking sheet on the bottom rack. Line another baking sheet with parchment paper.
- Roll each disk of dough to a 12-inch circle on a lightly floured surface. Fit one into a 9-inch pie pan and trim to a 1/2-inch overhang, then brush the edges with the beaten egg. Fold the edge of the dough underneath and press to seal and crimp.
- Stir the cornstarch and the remaining 2 tablespoons bourbon, if using, into the cooled pear filling, and pour the filling into the crust. Cut the second crust into strips and layer on top of the filling, some of them overlapping, so that most of the pie is covered but some of the filling is peeking out. Place the pie on baking sheet.
- Bake the pie on top of the inverted baking sheet until the crust is light golden brown, the pears are tender and the filling is bubbly, 1 hour to 1 hour 15 minutes. (If the crust gets too brown, tent it with aluminum foil.) Let the pie cool 1 hour before serving.
Notes
Storage & Reheating Suggestions
Storage:
- Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
- Keep loosely covered to maintain crust texture.
Reheating:
- Oven (best): 325°F for 10–15 minutes to warm slices without sogginess
- Microwave: 20–30 seconds (quick option, but softens crust)
Freezing:
- Freeze fully baked pie for up to 2 months
- Thaw overnight in fridge, then reheat in oven for best texture
Serving Tip:
- Warm slightly before serving to enhance bourbon aroma and flavor
- Prep Time: :45
- Cooling: 1:00
- Cook Time: 1:15
- Category: Dessert
- Method: Oven