Whiskey-Apple Crumble Pie
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- Dough for a 9-inch single crust pie (see recipe)
- ¾cup all-purpose flour
- ¾cup packed light brown sugar
- ¼cup granulated sugar
- 1teaspoon cinnamon
- Salt
- 9tablespoons cold unsalted butter
- ½cup chopped pecans
- 2pounds tart apples, peeled, cored and sliced ¼-inch thick
- Pinch ground cloves
- Pinch ground nutmeg
- 2tablespoons whiskey or bourbon
Nutritional analysis per serving (8 servings)
456 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 66 grams carbohydrates; 5 grams dietary fiber; 39 grams sugars; 5 grams protein; 482 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Roll out dough and line pie pan. Prick dough with fork, then line with foil. Fill bottom with pastry weights or dry beans. Bake 8 minutes, remove foil and weights and bake 8 to 10 minutes longer, until pastry looks dry and is barely starting to color. Remove from oven and let cool.
- Step 2
Place flour, ¼ cup brown sugar, granulated sugar, ½ teaspoon cinnamon and ½ teaspoon salt in food processor and process briefly to blend. Dice 6 tablespoons butter and add, along with pecans; pulse until mixture resembles breadcrumbs. Set aside. Increase oven temperature to 450 degrees.
- Step 3
Melt remaining butter in a large skillet. Add apple slices and sauté over medium heat about 5 minutes, until a bit softened around edges, with some just starting to brown. Remove from heat. Mix remaining brown sugar and cinnamon with a pinch of salt, the cloves and nutmeg. Pour over apples and fold together. Fold in whiskey.
- Step 4
Pour contents of pan into crust and top with crumbs. Place pie pan on a baking sheet, bake 10 minutes, lower heat to 350 degrees and bake about 40 minutes longer, until topping browns and juices bubble. Allow pie to cool completely before cutting. Pie can be made a day in advance and warmed for serving.
Private Notes
Comments
Many of the other notes call this recipe complicated, but I don't see that it is. Certainly more steps than your standard apple pie, but it's also a lot better. Blind baking the crust is typical (and always a good idea if you don't want a soggy bottom), cooking the apples is quick, and I didn't even use a food processor for the crumble... it's simple to do by hand. Highly recommended (and the only Thanksgiving pie that my husband refused to sent home with the guests).
The recipe is very confusing and is badly written. The ingredients for the topping and the filling should be separate and the amounts to be added for each part should be specified in the narrative. “The remaining” leads to confusion. I rewrote it. It is a great and tasty pie but the recipe is muddled.
Made this pie the night before Thanksgiving dinner. It IS a pretty complicated recipe, but the results are worth the time. Cooking the apples first had everyone raving about the pie. Used only 1 tbsp gran. sugar in crumble and another tsp each of brown and granulated for topping the crumble as the pie was almost done. Only used 3/4 cup brown sugar with apples. Crumble had a little crunch to it, and the pie was sweet enough for us with an added pinch of cinnamon. Served with fresh whipped cream.
Stellar! Absolutely awesome tasting pie. I thought the directions were outstanding. I followed them to the letter. I made this pie because my daughter-in-law made it two years ago at Thanksgiving and I still remember it. It was that good. I have never had a more memorable pie. I’m not a great cook, but this pie makes me look like one. You can make it ahead if need be. It’s not quick and easy, but the effort pays off. I’m so glad somebody came up with this pie.
I found this to be confusingly written, also took way longer to cook than was indicated.
Can anyone tell me why whenever I blind bake a pie crust the sides slump down and it looks like a mess? I’m using Julia Child’s crust recipe (from Baking With Julia) and 1 pound of stainless steel pie weight chain (looks like Mardi Gras beads)
@Trudy skip the pie chains in favor of dried beans, granulated sugar, or porcelain pie weights. The chains won’t hold up the sides of the pie crust, only the bottom.