In 2-quart saucepan, cook bourbon, cinnamon, allspice and 1/2 cup of the granulated sugar over medium-low heat 3 minutes, stirring frequently, until sugar is dissolved and mixture is hot. Remove from heat; stir in figlets, apricots and raisins. Pour mixture into large resealable freezer plastic bag. Seal bag; refrigerate 24 hours.
Heat oven to 350°F. Pour chilled fruit mixture into large bowl; stir in pears, flour, gingerroot and remaining 1/4 cup granulated sugar.
Line cookie sheet with cooking parchment paper. Remove pie crusts from pouches; unroll and stack on cookie sheet. Roll into 12-inch round. Mound fruit mixture on center of crust to within 2 inches of edge. Fold edge of crust over fruit, crimping slightly (crust will not cover fruit in center). Brush crust with egg; sprinkle with Demerara sugar.
Bake 50 minutes or until filling is bubbly and crust is golden brown. Cool on cookie sheet on cooling rack 30 minutes.