Whiskey-Apple Crumble Pie
"Adapted from "Bubby's Homemade Pies" by Ronald M. Silver and Jen Bervin (John Wiley & Sons, 2007)."
photo by Artandkitchen
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 9 inches pastry for single-crust pie
- 3⁄4 cup all-purpose flour
- 3⁄4 cup packed light brown sugar
- 1⁄4 cup granulated sugar
- 1 teaspoon cinnamon
- salt
- 9 tablespoons cold unsalted butter
- 1⁄2 cup chopped pecans
- 2 lbs tart apples, peeled, cored, and sliced 1/4-inch thick
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 2 tablespoons whiskey or 2 tablespoons Bourbon
directions
- Preheat oven to 400 degrees. Roll out pastry 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 8-10 minutes longer, until pastry looks dry and is barely starting to color. Remove from oven and let cool.
- Place flour, 1/4 cup brown sugar, granulated sugar, 1/2 t. cinnamon, and 1/2 t. salt in food processor and process briefly to blend. Dice 6 T. butter and add, along with pecans; pulse until mixture resembles breadcrumbs. Set aside. Increase oven temperature to 450 degrees.
- Melt remaining 3 T. butter in a large skillet. Add apple slices and saute over medium heat about 5 minutes, until a bit softened around the edges, with some just starting to brown. Remove from heat. Mix remaining 1/2 cup brown sugar, 1/2 t. cinnamon, and a pinch of salt, along with the cloves and nutmeg. Pour over apples and fold together. Fold in whiskey.
- Pour contents of skillet into crust and top with crumbs. Place 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.
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Reviews
-
A big thanks from our family!<br/>We really loved this pie and it has gone very quickly.<br/>The crust preparation and the spiced delicious filling with the whiskey kick made this pie different and really original.<br/>My apples softened too fast, but this was not a problem for us!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
