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.
Preheat oven to 35
Transfer fruit mixture to a large bowl; stir in pears, flour, ginger, and remaining 1/4 cup sugar.
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.
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.
*Granulated sugar may be substituted.
Note: We tested with Sun-Maid Mediterranean Apricots.
