Looking for inspiration this Thanksgiving? Try one of Pastry Chef, Hattie McDaniel's favorite recipes, Spiced Pear Pie; featured in the November issue of Indianapolis Monthly!

1. Chef Hattie’s Spiced Pear Pie
Featured in the November
issue of Indianapolis Monthly
INGREDIENTS
1 pkg. premade pie crust
6 lg. Bosc pears
1 c dark brown sugar
1 T ground ginger
2 t cinnamon
¼ C cornstarch
1 c toasted walnuts (optnl.)
2 T Scotch or Bourbon whiskey
1 t vanilla extract
¼ C salted butter, diced
DIRECTIONS
1. Preheat oven to 400°. (If using walnuts, toast them on a
sheet Pan in 350° for 8-10 minutes beforehand.)
2. Core and thinly slice the pears.
3. Combine pear slices with walnuts, brown sugar, cinnamon,
ginger, cornstarch, whiskey and vanilla in one bowl and toss to
coat evenly.
4. Line a 9-inch pie tin with crust according to package
directions. If using homemade crust, roll out dough on a lightly
floured surface and transfer to pie tin. Trim and flute edges.
5. Toss pears again to redistribute juices. Pour the filling into
unbaked crust.
6. Dot pie filling with butter.
7. Top with second crust and cut four slits in the pastry, or cut
the remaining dough into strips to create a lattice pattern.
8. Bake for 30-45 minutes until crust is golden and filling is
bubbling slightly.
Serve with vanilla-bean ice cream.