Unyieldingly enthusiastic, magnetically sunshiny, Andrew exudes Christmas cheer with every ujjayi breath. An eagerness to celebrate often waned by the age of seven, when sugar plums and Santa Claus are traded in for skateboards or the ever more elusive hover board, his is the sort of unadulterated boyhood, rose cheeks turned up, the spirit of a good elf just below the surface. And it is with that cheer that Andrew, insistently, MC’ed our second annual White Elephant Christmas Gathering, the kind of night hazed and dotted with too-big-smiles, successful headstands, plates piled high with a potluck gone really right. My partner, arms wild, gesticulating, thriving and glowing in the magic.
[images src=”http://inmybowl.com/wp-content/uploads/2015/12/white-elephant-6-of-131.jpg” title=”white elephant, 2015″ caption=”” url=”url”][images src=”http://inmybowl.com/wp-content/uploads/2015/12/white-elephant-5-of-13.jpg” title=”white elephant, 2015″ caption=”” url=”url”][images src=”http://inmybowl.com/wp-content/uploads/2015/12/white-elephant-9-of-131.jpg” title=”white elephant, 2015″ caption=”” url=”url”][images src=”http://inmybowl.com/wp-content/uploads/2015/12/white-elephant-10-of-131.jpg” title=”white elephant, 2015″ caption=”” url=”url”][images src=”[images src=”http://inmybowl.com/wp-content/uploads/2015/12/white-elephant-13-of-131.jpg” title=”white elephant, 2015″ caption=”” url=”url”]
Amongst hands filled with gifts, Andrew and I came with a Bourbon Pear Crumble Pie; the sort of pie everyone murmurs around, restless and eager, ready to dive head first into.
One of my first stints in ‘Adult Baking’, this very simple, comforting, yet elevated pie is packed to the brim with ripe anjou pears, that characteristic coconut sugar maltiness, and winter defining ginger, allspice, nutmeg, and cardamom. Subtly bourbony, overtly delicious, imagine a cascading crumble of Modern Oats‘ certified gluten free, and non-GMO verified Nuts and Seeds Oatmeal with hints of hazelnut, pistachio, walnut, and cinnamon, making it that much better. A celebration in a slice, one I’ve now made for three separate evenings and keep an extra of in my fridge for sweet-tooth munching, I serve my vegan bourbon pear pie warm with a dollop of coconut vanilla ice cream.
Bourbon Pear Crumble Pie [serves 6]
inspired by Joy The Baker, Bourbon Pear Crumble Pie
1 pre-made vegan pie crust, defrosted
6 ripe medium pears, peeled and sliced
juice of 1 lemon
½ cup + 2 tbs. coconut sugar, divided
¼ cup + 2 tablespoons rye flour
1 teaspoon pure vanilla extract
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon allspice
¼ teaspoon ground cardamom
pinch of ground nutmeg
pinch of black pepper
3 tablespoons bourbon
2 dashes bitters
2 containers Modern Oats Nuts and Seeds Oatmeal
¼ cup coconut oil
Preheat oven to 400 degrees F, rack in the middle.
In a medium bowl, toss pears, lemon juice, and 2 tablespoons coconut sugar until pears are well covered. Set aside to macerate for 20 minutes.
Meanwhile, in a separate bowl, combine remaining ½ cup coconut sugar, 2 tablespoons rye flour, vanilla, spices, bourbon, and bitters. In a third bowl, combine remaining ¼ cup rye flour, Modern Oats’ and coconut oil.
Once pears have finished macerating, add coconut sugar and bourbon mixture and ½ cup oatmeal crumble mixture and toss well to combined. Transfer pear mixture to the pie crust and top generously with the remaining oatmeal crumble.
Place in oven and bake for 20 minutes. Reduce heat to 375 degrees F and continue baking for another 30 minutes, or until pie is golden brown and bubbling. Remove from oven and allow pie to cool completely, giving the juices time to thicken, before serving. Enjoy!