Recipes Desserts Pies Tarts and Pastries Deep-Dish Apple Bourbon Streusel Pie

Deep-Dish Apple Bourbon Streusel Pie

Deep-Dish Apple Bourbon Streusel Pie is rated 5.0 out of 5 by 12.
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Prep Time: 60 minutes
Cook Time: 105 minutes
Servings: 14

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

Rated 5 out of 5 by from Outstanding This pie was a huge hit! Takes a little while to make, but isn't difficult. Will definitely make again.
Date published: 2015-01-28
Rated 5 out of 5 by from Holy Amazing! Definitely a keeper! Was a big hit even with those who aren't even that into apple pie type desserts. Will be making again and again!
Date published: 2014-11-28
Rated 5 out of 5 by from It was a hit! Made this for a potluck and it was a hit. Yes, it is time consuming but totally worth it.
Date published: 2014-11-25
Rated 5 out of 5 by from Epic Dessert This is a delicious crowd pleasing apple pie! I made it for a pot luck and literally the guests ate every last crumb! This dessert is excellent!
Date published: 2014-07-31
Rated 5 out of 5 by from Above and beyond your regular apple pie! This recipe is great. I used Gala and Granny Smith apples. I added a squirt of lemon and a little lemon zest. I thought this brought out all the other flavors even more. I plan on making this many more times!
Date published: 2013-12-26
Rated 5 out of 5 by from Super Flavor! I made this apple pie for Thanksgiving 2013. It was the best apple pie I think I have ever had. The flavor is wonderful! Everyone who had some thought it was delicious.
Date published: 2013-12-01
Rated 5 out of 5 by from laborious but it is worth it it is my first streusel. Literally delicious. I didn't realized how long time it takes to make it, but it is ok. It is worth it. All home smell beautiful aromatic cinnamon, bourbon, vanilla while the pie bake and night after.
Date published: 2013-10-04
Rated 5 out of 5 by from Fall Holiday Perfection I made this for Thanksgiving last year and it was heavenly! Everyone loved it! It's the perfect holiday combination of apples and warm spicy deliciousness. And because it is made in a larger casserole dish ( I used my Emile Henry) it was enough to serve all my guests. I even bought the little leaf / turkey dough cutters and it was gorgeous! I am a savory cook, and pie is not my best skill but the dough was easy enough to work with. As always, use good quality and flavorful apples. I used a combination of Granny Smith and I don't remember now what. Probably Pink Lady or Honeycrisp.
Date published: 2013-06-01
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