Some occasions call for an apple pie with a bit more pizzazz – enter this souped up, streusel covered, deep dish version of an American classic.
You have your usual suspects, of course: apples, cinnamon and a flaky crust. But, you GUYS, the magic is in the addition of bourbon and heavy cream (genius!) to the filling. It’s a sinful concoction that takes apple pie to the next level.
Let’s touch on the streusel topping real quick, too. Are you on the double-crust or crumble topping team when it comes to apple pie? I think there’s a time and place for both, but the toasty pecans mixed with a healthy amount of butter, flour, brown sugar and sweet cinnamon adds the right texture and flavor to compliment the rich filling.
To the pie!
Bourbon Apple Pie
yields: one 9-inch deep dish pizza, 8-10 servings
For the crust:
2 cups flour
1/2 tsp salt
2 Tbsp sugar
2/3 cup (11 Tbsp) unsalted butter, chilled
4-6 Tbs ice water
For the topping:
1/2 cup chopped pecans
1/3 cup sugar
3 Tbs packed dark brown sugar
1/2 tsp ground cinnamon
1/4 tsp salt
1/3 cup flour
1/3 cup (5 1/3 Tbs) chilled, unsalted butter
For the filling:
6 medium apples, peeled cored and cut into 1/4 inch slices (a mix of braeburn and granny smith work great)
1/2 cup unsalted butter
3 Tbsp ground cinnamon
1 cup sugar
3/4 cup bourbon (or Southern Comfort, as used in the original recipe)
1/2 cup heavy cream
To make the crust: In a food processor (or stand mixer with the paddle attachment), pulse the flour salt and sugar until well combined. Add the chilled butter and pulse again, until the mixture resembles coarse meal with pea sized bits of butter. Add ice water, 1 Tbs at a time, and pulse again until the dough clumps together. Mold the ball into a flat disc and wrap in plastic wrap. Refrigerate for a minimum of one hour.
To make the topping: In a food processor, pulse the sugars, cinnamon, salt and flour until combine. Add butter and pulse until the mixture is crumbly. Stir in pecans and set aside.
To make the filling: Melt butter in a large skillet or saucepan over medium-high heat. When the butter gets foamy, add the apples and saute for 5-8 minutes. Add cinnamon and sugar and simmer apples over medium-low heat for a minute longer. Using a slotted spoon, remove the apples, leaving as much of the juice and butter behind. Place apples on a baking sheet or large plate in a single layer. Pour the bourbon into the remaining juice/butter and simmer over medium heat for at least 5 minutes, burning off all of the alcohol. The mixture should not burn your nose when you sniff it at close range. Add the cream and continue to cook until the mixture resembles thick caramel, about 10 minutes. Stir the apples back into the skillet with the sauce.
To make the pie: Preheat oven to 375F. Roll out the chilled pie dough into a 13- inch circle on a lightly floured surface. Place the dough into a 9-inch deep dish pie pan. Trim edges and crimp or scallop if desired. Pour the filling into the unbaked pie crust and sprinkle topping evenly over the pie. Bake for 50-60 minutes, until the filling is bubbling and the topping is golden brown. Cover the edges of the pie if necessary mid way through baking to prevent over-browning. Remove pie and let cool to room temperature before serving.
Recipe from The Pastry Queen