Fruit and liquor are an age-old combination for a reason. The right liquor can make any fruit infinitely more delicious. Whether to act as a contrasting or complementary flavor, some tasty, hopefully not too expensive liquor paired with fruit will make a really delicious pie.
For some more tasty pie recipes, why not try this recipe for Lemon Meringue Pie, or a Pineapple Cream Cheese Pie?
Spicy Rum N’ Pear Pie
This recipe for spicy rum and pear pie is a great example of something that is greater than the sum of its parts. By mixing together some hopefully high-quality pears with a good spiced rum, the natural sweetness of the pears is accentuated by the intensity of the rum, and you get to enjoy an even deeper layer of flavor than you would otherwise.
Other than that, this is a very simple recipe that can be adapted and changed as you like it – feel free to use totally different spices and seasonings to make a completely different dish.
Spicy Rum N’ Pear Pie Ingredients
See the recipe card at the bottom for the exact ingredient list, so you know how much to buy.
- Pears, preferably organic
- Spiced rum
- Pie crust
How To Make Spicy Rum N’ Pear Pie
- Slice the pears into half centime thickness
- Toss the pears with sugar, cornstarch, spices, and rum
- Lay the coated pears in layers on a prepared pie crust
- Cover the pears with the leftover liquid and dot with pieces of butter
- Top with a lattice crust or bake uncovered
- Bake at 425 Fahrenheit for 15 minutes, then 50 minutes at 350 Fahrenheit
- If the edges begin to brown, cover it with foil
- Bake until browned and set, then remove and cool on a baking rack
Do You Have To Use Spiced Rum?
While spiced rum is always a good addition to any liquor cabinet, not everyone is a giant fan.
Don’t feel like you absolutely have to use rum here; anything that contributes a nice touch of spiciness to contrast with the pear’s slightly tangy sweetness would work well here.
A classic, spice-forward rye whiskey would be a great replacement, or even a tequila or mescal, as long as you don’t mind spending a little bit more to take your pie to the next level.
How To Make Sure You Don’t Burn The Edges Of Your Pie.
It is probably the worst part of baking a pie; you have done all the work necessary to get your pie ready and in the oven, but the crust has started to cook and brown before the filling is set?
What do you do?
The best way to avoid accidentally burning your pie crust before your filling is cooked is to be careful and mindful of the temperature you are cooking the pie at. While most pie recipes will start the oven temperature at a higher temp for a little while and then turn it down if you find your oven is burning your crusts, keep the temp a bit lower.
If it is already too late, though, you can certainly still save your pie crust. Take a small amount of kitchen foil and wrap it around your pie crust. This will stop the crust from continuing to brown while still letting your pie filling cook properly.
Looking for more tasty Pie recipes? Try these out:
- Old Fashioned Banana Cream Pie Recipe
- Flapper Pie- The Lost Prairie Pie
- Retro Coconut Impossible Pie
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Total Time
- 55 minutes
- Karlynn Johnston
- one recipe pie crust pastry for a 9 inch double crust
- 5 large pears firm, not mushy and sliced to .5 inch thickness, with or without peels
- 1/2 cup white sugar
- 4 1/2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 1 pinch cloves
- 1 pinch ginger
- 3 tablespoons spiced rum optional
- 1 tablespoon butter
- Slice the pears to a half centimeter thickness. Toss together the pears, sugar,cornstarch, spices and rum.
- Prepare the bottom pie crust by placing into the bottom of a 9 inch pie plate.
- Take the pears and place into the pie plate, arranging the pears into even layers. Pour any remaining liquid on top. Dab the butter on top
- This pie works best with a lattice crust to help you get rid of the excess moisture from the pears and the rum. You can also simply cover it with the entire crust and place 3-4 vents in the top as well. Seal the edges by crimping.
- 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 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.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
messy little cook says
yum, looks delicious! and I have some leftover pie crust from my pumpkin pies… maybe spicy rum n’ pear pie will be making an appearance in my kitchen too!
super cute cutouts on top! i love em….and of course i am a spicy rum lover from way back…if you find yourself with ‘extra’, try it with OFRE apple cider, (pear juice would work too), HEAVEN in a glass.
cheers! and thanks as always for your recipe’s…..
i can almost taste it!
Pamela Marriott says
Well I am a pumpkin pie kind of girl but mine is full of booze. Does that count?. Whip cream has booze in it too….lol.