This was one of the two pie recipes I made for Thanksgiving. I’d never made an apple pie before and I was really happy with the way it turned out! There’s something that seems so daunting about pie crust, so I half chose this recipe because it didn’t call for traditional crust on the top. The oatmeal cookie crumble was so easy to make and kind of made this a cross between an apple pie and an apple crisp. It was delicious!
Bourbon Apple Oatmeal Crumble Pie (recipe originally from How Sweet It Is)
Crust *Note: This recipe makes 3 pie crusts. I used a store bought crust to save time.
4 c sifter flour
1 tbsp sugar
1 large egg, lightly beaten
1 tsp white vinegar
1/2 c ice cold water
1 1/2 c (3 sticks) cold butter, cut into pieces
6 large apples, peeled and thinly sliced
2 1/2 tbsps flour
1/2 tsp cinnamon
1/2 c bourbon
1/2 c apple cider
1/2 c loosely packed brown sugar
3 tbsps butter
1 tsp vanilla extract
Oatmeal Crumble Topping
1 1/2 c oats *I used Quaker Instant Oats
3/4 c loosely packed brown sugar
1/4 c flour
1/4 tsp cinnamon
6 tbsps butter, room temperature
For the crust: *Note: You can make the crust ahead of time.
1. Add the flour and sugar to a food processor and pulse until just combined.
2. In a small bowl, whisk the egg, vinegar and water.
3. Add the butter pieces into the food processor and pulse until small course crumbles remain.
4. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
5. Remove the dough and wrap it in plastic wrap.
6. Refrigerate for 30 minutes.
7. Separate the dough into 3 sections.
For the pie:
1. Preheat oven to 375°.
2. Add the apples to a large bowl and toss them with the flour and cinnamon.
3. In a small saucepan, combine the bourbon, cider, butter and vanilla extract. Bring it to a boil, then reduce heat and simmer for 5 to 6 minutes, until slightly thickened. I had my mixture over high heat and it came to a boil very quickly and actually bubbled over and caught on fire for a second (!), so make sure you heat it on medium heat and watch it carefully. The mixture did not thicken up that much at all.
4. Pour bourbon mixture over the apples and toss.
5. Roll the pie crust out into a 12-inch circle (if using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go. Trim any excess off of the edges. You can use a fork to press the edges or scallop them. I had a lot of leftover apple mixture, so next time I might try using a deep dish pie plate.
6. Add the apples to the crust.
7. Combine the oats, flour, sugar and cinnamon in a large bowl.
8. Add the butter and use your hands to combine it in the oat mixture. Make sure the butter is fully incorporated and the mixture is thoroughly combined.
9. Sprinkle oat mixture evenly over the apples.
10. Bake the pie for 45 to 50 minutes, or until the crust and crumble are golden brown and the pie is thoroughly heated through. Put foil around the edges of the crust if at any time you’re concerned about them browning too much. I didn’t use foil and my crust was fine.
11. You can serve the pie immediately or let it cool for an hour if you want prettier slices.
Serving suggestion: Serve your pie with whipped cream or french vanilla ice cream!