Total Time
2 Hours
Yield
Makes 8 servings
Photo: Jennifer Davick; Styling: Buffy Hargett

How to Make It

Step 1

Cook bourbon, next 2 ingredients, and 1/2 cup granulated sugar in a medium saucepan over medium-low heat, stirring often, 3 minutes or until sugar is dissolved and mixture is hot. Remove from heat, and stir in figlets, apricots, and raisins. Pour mixture into a large zip-top plastic freezer bag. Seal bag, removing as much air as possible; chill 24 hours.

Step 2

Preheat oven to 350°. Transfer fruit mixture to a large bowl; stir in pears, flour, ginger, and remaining 1/4 cup sugar.

Step 3

Unroll and stack piecrusts on parchment paper. Roll into a 12-inch circle. Mound fruit mixture in center of piecrust (mixture will be slightly runny), leaving a 2- to 2 1/2-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening about 5 inches wide in center. Brush piecrust with egg, and sprinkle with 2 tsp. Demerara sugar. Slide parchment paper onto a baking sheet.

Step 4

Bake at 350° for 50 minutes or until filling is bubbly and crust is golden brown. Cool on baking sheet on a wire rack 30 minutes. Serve warm or at room temperature with Buttermilk Whipped Cream.

Step 5

*Granulated sugar may be substituted.

Step 6

Note: We tested with Sun-Maid Mediterranean Apricots.

Chef's Notes

Note: Total time does not include 24 hours to chill.

Ratings & Reviews