The apples on my kitchen counter are looking at me in utter confusion. They don’t understand how I could make a beautiful pie crust, make a sweet, pecan-studded crumble, bring out the bourbon, and reach for the pears instead of them.
They can’t understand how I’d have a pie party without them. Especially this time of year.
I think I heard them whispering and conspiring with the canned pumpkin to stage some sort of baking coup, but I’ll keep my eye on them. Frankly, they’re pretty cocky and presumptive. I can make a delicious Fall pie without them.
The apples are going to be so mad when I eat them with plain old peanut butter, but really… can we show pears some love? It’s time.
Chill out apples.
For this lovely Pear Bourbon Crumble pie I used Red Anjou pears because they were beautiful (and totally on sale). I wanted them ripe, but not mushy-gushy, and getting to that point take great attention to the fruit bowl. One day pears are perfectly ripe but firm, the next day they’re bruised and molding. Keep an eye on em.
(The apples are like… SEEEE, we told you so! And I’m like… hush up, apples.)
This pie recipe is just slightly adapted from The Four & Twenty Blackbirds Pie Book. One of my very favorites.