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Deep-Dish Apple Bourbon Streusel Pie

This pie, which is prepared in a rectangular baking dish, serves more people than a standard round pie, so it’s great when you’re serving a crowd. To create decorative cutouts, prepare a second batch of dough using half the amount of ingredients specified here. Roll out the dough and make cutouts according to the package instructions for the piecrust cutters.

Ingredients:

  • For the dough:
  • 2 1/2 cups all-purpose flour
  • 2 Tbs. granulated sugar
  • 1 tsp. salt
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
  • 6 to 8 Tbs. (90 to 125ml) ice water
  • For the filling:
  • 3 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
  • 3 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 cup cornstarch
  • 3 Tbs. bourbon
  • 2 Tbs. vanilla extract
  • For the streusel:
  • 2/3 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 Tbs. ground cinnamon
  • 1/2 tsp. salt
  • 2/3 cup roughly chopped pecans
  • 7 Tbs. cold unsalted butter, diced

Directions:

To make the dough, in a food processor, pulse together the flour, granulated sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.

On a lightly floured work surface, roll out the dough into a 20-by-14-inch rectangle about 1/8 inch thick. Fold the dough in half and transfer to a 13-by-9-inch baking dish. Unfold the dough and press into the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch overhang, and fold in the excess dough so it extends just beyond the rim of the dish. Refrigerate the pie shell for 30 minutes.

Position a rack in the lower third of an oven and preheat to 375°F.

Meanwhile, make the filling: In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, bourbon and vanilla until well combined.

To make the streusel, in a bowl, stir together the flour, granulated sugar, brown sugar, cinnamon, salt and pecans. Add the butter and work it in with your fingers, pinching to form pea-size pieces.

Pour the apple mixture into the pie shell and sprinkle the streusel on top. Decorate the pie as desired with decorative cutouts. Bake until the streusel is golden brown and the apples are tender, about 1 hour and 45 minutes; if the top of the pie has browned after 1 hour, tent it loosely with aluminum foil. Transfer the pie to a wire rack and let cool for at least 2 hours before serving. Serves 12 to 14.

Williams-Sonoma Kitchen