Spicy Rum N’ Pear Pie

Sometimes, I like to go and stare at my liquor cabinet. It’s a happy place.
What, only me?
I think I foresee a post coming that is all about Magpie’s liquor cabinet. It’s not spectacular, there are no wines of note, nor any expensive ” Mm, I love scotch. I love scotch. Scotchy, scotch, scotch. Here it goes down. Down into my belly. Mm-mm-mm.” (name that movie!).When I’m faced with a fruit that, well, on its own might be rather bland in a pie – sorry pear lovers- I do so love heading to my liquor cabinet to find a match. And if there’s a little taste-testing before 5 o’clock, well, it’s a hard job, but someone has to do it.For this pie I found my spiced rum had what I was looking for.I will not admit to any taste testing before 5 o’clock.This would be a lovely addition – notice I didn’t say replacement – to your pumpkin pie for Thanksgiving.

Ingredients Needed for Spicy Rum N’ Pear Pie

5 large, firm organic pears, sliced to .5 cm thickness, with or without peels
1/2 cup plus 2 tbsp white sugar
4.5 tbsp cornstarch
1 tsp cinnamon
pinch of cloves
pinch of ginger
3 tbsp spiced rum
1 tbsp butter

recipe for 9 inch double pie crust pastry

 The first thing you need to decide is peel or no peel? I wanted the extra texture in the pie and I loved it with the peel on. However, if you are not using organic pears, I wouldn’t recommend keeping the peels on as much, but it’s entirely up to you. By using organic pears – which by the way, are in season and are incredibly affordable right now!- you can keep the peel on and reap the benefits.

Also, take a look at the top picture of the finished pie slice and look at how the peel adds such beautiful colour to the pie! I was extremely happy

Slice the pears to a half centimetre thickness.

Notice my pears are green as green can be. When you are using them in a pie, you want firm, green pears. By the time they are yellow they are too ripe for pies and you end up with mush.

Toss together the pears, sugar,cornstarch,spices and rum! Mmm. Rum.

Prepare the bottom pie crust.

Now here I am going to ask you to get your hands dirty. One by one, take the pears out of the mixture and layer them like the picture below. Then when you are done, pour the rummy juice all over the top.

Mmmm. Rum.

Dab the butter on top.

I was so excited to break out my new Williams-Sonoma pie cutters! Look at these cuties!

This pie would work best with a lattice crust to help you get rid of the excess moisture from the pears and the rum. I just cut out shapes and covered the top.

Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.When your pie edges start to become too brown – and they always will- cover the edges with tinfoil or use a pie crust cover. Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.Remove from the oven and cool on a baking rack.

Take a peek at those layers of pears! By taking the time to layer them carefully, you achieve a pie that gives you a perfect slice. This was actually the first slice of pie and when does that first slice of pie ever come out looking this darn good!

I think I will be using the layer technique on my apple pies from now on, it’s a little extra work but not only can you fit extra filling in, it all cooks up in such gorgeous layers that it looks magazine worthy!

And that little bit of yellow from the peel…perfection on a plate.

Happy Thanksgiving weekend everyone! I hope your weekend is filled with family, friends, turkey, pies and most of all, love and laughter!

Love,

Looking Forward to The  Turkey Coma Magpie

 

Spicy Rum N' Pear Pie
Spicy rum n' pear pie, the rum gives a nice little kick and the pears are to die for!
Author:
Recipe type: pie, dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 5 large, firm organic pears, sliced to .5 cm thickeness, with or without peels
  • ½ cup plus 2 tbsp white sugar
  • 4.5 tbsp cornstarch
  • 1 tsp cinnamon
  • pinch of cloves
  • pinch of ginger
  • 3 tbsp spiced rum
  • 1 tbsp butter
  • recipe for 9 inch double pie crust pastry
Instructions
  1. Slice the pears to a half centimetre thickness.
  2. Toss together the pears, sugar,cornstarch,spices and rum! Mmm. Rum.
  3. Prepare the bottom pie crust.
  4. Now here I am going to ask you to get your hands dirty. One by one, take the pears out of the mixture and layer them like the picture below. Then when you are done, pour the rummy juice all over the top.
  5. Dab the butter on top.
  6. This pie would work best with a lattice crust to help you get rid of the excess moisture from the pears and the rum. I just cut out shapes and covered the top. You can put a whole top on and mark your pie vents as well.
  7. Using the lowest rack of your oven, bake for 15 minutes at 425 degrees, then lower the temperature to 350 degrees and bake for about 50-55 minutes more.
  8. When your pie edges start to become too brown cover the edges with tinfoil or use a pie crust cover.
  9. Continue baking until you see the pie filling bubbling and your pie is beautifully browned all over the top.Remove from the oven and cool on a baking rack.

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