Prep your pie crust, but don't put it in the dish yet (you don't want it to dry out)

To make the filling, toss together the sliced pears, lemon juice, and granulated sugar in a large bowl.  Allow to sit and macerate for around 20 minutes (yes, this step is important, don't skimp).

Add the brown sugar, flour, spices, pepper, salt, bourbon, and vanilla.  Toss to evenly coat the pears in the mixture but try to be gently enough as to not bruise the pears too much.  Taste to make sure the mixture has the right balance.

Make the crumble by whisking together the flour, oats, sugar, cinnamon, and salt in a medium bowl.  Add the cold butter chunks and, using your fingers, work the butter into the flour mixture quickly, until the butter bits are the size of peas or smaller.  Add the chopped pecans and toss to combine.

Preheat the oven to 400 F and put your rack in the center of the oven.

Toss a handful of the crumble topping mixture into the pear mixture (it just helps soak up and thicken the juice a bit, and adds an interesting texture).

Put your pie crust into the pie pan and crimp the edges.  Then pour the fruit mixture into the pie crust.  Top generously with the crumble topping.

Bake for 20 minutes then reduce the heat to 375 and bake for another 30 minutes until golden brown and bubbling.  You may want to put a baking sheet (lined with foil) underneath it in case the fruit bubbles over, to prevent a mess.

Remove from the oven and cool for at least 3 hours before serving (allows the juices to thicken and set).