Whiskey Apple Crumble Pie Recipes

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WHISKEY-APPLE CRUMBLE PIE



Whiskey-Apple Crumble Pie image

This whiskey-apple crumble pie calls for the apple slices to be sautéed before they are put into the crust and baked. The requirement that the apples be tart should be taken seriously, so the filling will stand up to the sweet crumble topping.

Provided by Florence Fabricant

Categories     pies and tarts, dessert

Time 2h

Yield 8 servings

Number Of Ingredients 12

Dough for a 9-inch single crust pie (see recipe)
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 pounds tart apples, peeled, cored and sliced 1/4-inch thick
Pinch ground cloves
Pinch ground nutmeg
2 tablespoons whiskey or bourbon

Steps:

  • 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.
  • Place flour, 1/4 cup brown sugar, granulated sugar, 1/2 teaspoon cinnamon and 1/2 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 459, UnsaturatedFat 9 grams, Carbohydrate 66 grams, Fat 19 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 482 milligrams, Sugar 38 grams, TransFat 1 gram

APPLE CRUMBLE PIE



Apple Crumble Pie image

Yummy variety of apple pie that is quick and easy. It was a hit with my boyfriend's pals in university whenever I made this favorite!

Provided by LEHOUX

Categories     Desserts     Pies     Apple Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

1 (9 inch) deep dish pie crust
5 cups apples - peeled, cored and thinly sliced
½ cup white sugar
¾ teaspoon ground cinnamon
⅓ cup white sugar
¾ cup all-purpose flour
6 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C.)
  • Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
  • Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
  • Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 52 g, Cholesterol 22.9 mg, Fat 16.4 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 7.9 g, Sodium 209.6 mg, Sugar 29.9 g

APPLE CRUMB PIE



Apple Crumb Pie image

You can add walnuts and raisins to this apple crumb pie to make it even dreamier!

Provided by Jackie Smith

Categories     Desserts     Pies     Apple Pie Recipes

Time 3h20m

Yield 8

Number Of Ingredients 12

1 (9 inch) pie shell
6 cups thinly sliced apples
1 tablespoon lemon juice
¾ cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ cup raisins
½ cup chopped walnuts
½ cup all-purpose flour
½ cup packed brown sugar
3 tablespoons butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
  • In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

Nutrition Facts : Calories 408.1 calories, Carbohydrate 69.9 g, Cholesterol 11.4 mg, Fat 14.6 g, Fiber 3.6 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 139.2 mg, Sugar 48.9 g

WHISKEY-APPLE CRUMBLE PIE



Whiskey-Apple Crumble Pie image

Adapted from "Bubby's Homemade Pies" by Ronald M. Silver and Jen Bervin (John Wiley & Sons, 2007).

Provided by JackieOhNo

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 494, Fat 26, SaturatedFat 10.6, Cholesterol 34.4, Sodium 131, Carbohydrate 63, Fiber 4.3, Sugar 38.4, Protein 3.8

APPLE CRUMBLE PIE



Apple Crumble Pie image

Filled with three different varieties of apples, this apple pie has next-level texture and flavor. A simple mix of butter, brown sugar, flour, and oats creates a topping with sublime texture and crunch.

Provided by Sarah Carey

Categories     Pie & Tarts Recipes

Time 11h45m

Yield Makes one 9-inch pie

Number Of Ingredients 18

3 pounds apples (see cook's note), peeled, cored, and cut into 1/2-inch-thick slices (8 cups)
3/4 to 1 cup granulated sugar
1/2 teaspoon kosher salt (we use Diamond Crystal)
1 tablespoon apple-cider vinegar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon freshly ground black pepper
Pinch of ground cloves
3 tablespoons unbleached all-purpose flour, plus more for dusting
1/2 recipe Test Kitchen's Favorite Pate Brisée (1 disk)
1 large egg, lightly beaten
6 tablespoons unsalted butter, softened
1/4 cup packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt (we use Diamond Crystal)
3/4 cup unbleached all-purpose flour
1/2 cup quick-cooking rolled oats

Steps:

  • For the Filling: In a large heatproof bowl, toss together apples, granulated sugar (use 1 cup if your apples are very tart), salt, vinegar, and spices. Let stand at room temperature, stirring occasionally, for at least 3 hours, or refrigerate (covered) up to 24 hours.
  • Stir flour into macerated apple mixture, then set a colander over another bowl and drain, reserving liquid. Transfer liquid to a small saucepan; return apples to bowl. Bring liquid to a boil over medium-high heat, whisking constantly, until thickened to the consistency of loose pudding, 1 to 2 minutes. Stir back into apple mixture.
  • For the Crust: Preheat oven to 400°F, with a rack in bottom third. On a lightly floured surface, roll out disk of dough 1/8 inch thick (about 13 inches in diameter). Fit it into a 9-inch pie dish. Trim overhang to 1 inch, fold edges under, and crimp as desired. Brush edges of crust with egg and fill with apple mixture; refrigerate for 15 minutes (to help crust hold its shape in the oven).
  • For the Topping: In a medium bowl with an electric mixer, beat butter, brown sugar, baking powder, and salt until light and creamy, about 2 minutes. Add flour and oats and beat to combine.
  • Crumble topping over filling and bake for 20 minutes. Reduce oven temperature to 375°F and bake until golden brown all over and bubbling in center, 50 to 60 minutes more. (If the top browns too quickly, tent it with foil.) Transfer to a wire rack and let cool completely, at least 6 hours.

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