I combined a couple of different recipes. One called for the pears and apples to be sautéed in butter and flour until they softened to a compote-like consistence, which made it so the pie didn’t get all soggy with the juices and only overflowed a couple of glops. This was important because it didn’t have a full crust on top. The crumble on top, meanwhile, made a perfect crunchy cover against the soft fruit.
A very happy mouse must have siphoned off a bunch of my bourbon, since I only found an ounce or so at the bottom of the bottle. So I added some pear liqueur into the compote mix with the bourbon because why not. And I whipped up the heavy cream with some Scotch and sugar for the topping.
It turned out so well, I’m going to actually try to have these ingredients all at once again to recreate it.