Cider Bourbon Apple Pie with Oatmeal Cookie Crumble. (in other words, the tale of never fail pie crust, part two.)
And in even more words, I made a freaking pie!
So here’s the deal.
I have now come to believe that in order to make a pie, you have to own it. You have to own the fact that you are going to make the darn pie. There can be no “oh, I’m going to try to make a pie” or “I’m going to make a pie and I hope that it works out.”
No. You have to think “I am going to make this pie or else.” Wait. No. Not even or else. Just – I am going to make a pie. It’s happening and I’m making it and that’s it. Boom.
Yeah yeah – you might remember that I tried to make pie crust three years ago and claimed that there must be a pie gene and that I didn’t have it and that I had no clue who Mother Lovett passed it on to. I’m sort of calling BS on myself. I mean, I think it’s kind of true – pie making definitely comes easier for some that others. Especially when it comes to BEAUTIFUL pie making, which I really can’t do.
Sidebar: that’s why I topped my pie with a crumble because dealing with TWO pie crusts (i.e. a top and a bottom) totally broke my brain. Well, that and the fact that… I don’t really like pie crust. Yeah. There. I said it. It’s true.
I just don’t love it like some people do. In fact, pastry crust in general is not my cup of tea. Pies aren’t what I lose my you-know-what over – that’s more like cheesecake and massively trashed up desserts. I love puff pastry, but that’s a whole new ballgame. However, apple pie? If it’s GOOD apple pie, like homemade apple pie, I can handle a hot slice with some ice cream. And if it’s apple pie made with, like, bourbon!… that can definitely be done too.
So there’s that.
I still stuck with Mother Lovett’s never fail pie crust that I discovered in her recipes a few years ago, but let me refresh your memory. We are pretty convinced over here in this family that it wasn’t the true recipe that she used. Actually, she didn’t use a recipe at all, hence why none of us have the slightest clue on how to make a pie. Also, she made her pie crusts with lard – yep, real life LARD! Someday I would like to attempt that but given that it’s not easily accessible and that for some unknown reason I am scared to ask for things and talk to my local grocery store employees, meaning I have no idea where the lard would even be, I stuck with butter.
So yes, this is an all butter crust.
On top of that, I made the entire thing in the food processor. It was SO easy. Had that not been the case, like if I hadn’t learned that I could make it in a food processor, I never would have done this. I can’t be bothered to cut cold butter into flour. Read: I’m too lazy and impatient.
The actual reason behind how I got up the confidence to attempt the pie again? I do some freelance photography for relish magazine and back in the summer, had to make THREE pies. Three freaking pies. Anxiety ensued. Not only did I have to make the pie crust and make the pie and eat the pie, I had to photograph the pie which to me, is just impossible. I loathe photographing anything in a triangle shape and I mean… getting the perfect slice? Oomph.
But. It’s life and work and I had to do it, and that’s when I learned that in order to make it I had to do the whole owning thing. And it happened. That’s when I knew I could make one on my own accord.
My pie crust didn’t turn out to be the prettiest – I didn’t prebake it and I still really have no clue what I’m doing when it comes to pie. In a few weeks I’ll do a more in-depth post (like one of my exactly how I do it posts) on making it, but that sure doesn’t mean it’s the right way. I simply tossed the dough in the plate, threw in some apples, topped it with the crumble and baked the heck out of it. The edges shrunk a bit but it was so buttery and flakey.
I ate it for dinner.
I ate it for breakfast.
I had to give it to my parents before I sold my soul to the pie devil. Serious love.
I’m still not a pie person and I don’t think I ever will be, but I feel semi-complete that I got it together enough to make one. And of course… to eat one.
Cider Bourbon Apple Pie with Oatmeal Cookie Crumble
Ingredients
crust: as a note, this makes 3 pie crusts
- 4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
filling
- 6 large apples, peeled and thinly sliced
- 2 1/2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/2 cup bourbon
- 1/2 cup apple cider
- 1/2 cup loosely packed brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
oatmeal cookie crumble
- 1 1/2 cups old-fashioned oats
- 3/4 cups loosely packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
Instructions
crust
- Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 3 pie crusts, so you can either separate it into 3 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 375 degrees F.
filling
- Add the apples to a large bowl and toss them with the flour and the cinnamon. In a small saucepan, combine the bourbon, cider, sugar, butter and vanilla extract. Bring it to a boil, then reduce it to a simmer and cook it for 5 to 6 minutes, until slightly thickened. Pour it over the apples and toss.
- Roll the pie crust out into a 12-inch circle (if you’re 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 and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. Add the apples to the crust.
oatmeal cookie crumble
- Combine the oats, sugar, flour, cinnamon and salt in a large bowl. Add the butter and use your hands to crumble it up and toss it in the mixture – I combine it for a full 5 minutes until it is really incorporated and crumbly. Sprinkle it evenly over the apples.
- At this time, it’s up to you if you want to cover the edges of the crust with foil strips in case they brown too much. I choose not to, and just check the pie halfway through. At any time you can place foil on the edges (or over top of the crumble) to keep them from browning. Bake the pie for 45 to 50 minutes – until the crust and crumble on top are golden. Let the pie cool for at least an hour or so before serving – if you want to be able to cut it into pretty slices. If not, go to town!
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
The end.
167 Comments on “Cider Bourbon Apple Pie with Oatmeal Cookie Crumble. (in other words, the tale of never fail pie crust, part two.)”
I didn’t have success with this recipe :( The whole pie was cooked except the bottom crust was soggy and raw.
I know I’m suuuuuuuper late to comment on this recipe, but I had to tell you that I’ve made this pie three times now already, and my family requested that I make it again for Christmas. Well done, Jessica! (ps, I’ll be blogging about it myself this week with a link back to your recipe – thank you for the awesome inspiration!)
Pingback: Bourbon Apple Cider Pie « Dear Avocado
Pingback: Chocolate Cream Slab Pie | How Sweet It Is
Pingback: Chocolate Cream Slab Pie. | pinmeplease
Pingback: # cinnamon roll apple pie with oatmeal cookie crumble | hashtag marci
Pingback: Chocolate Cream Slab Pie | Cooking At Home Recipes
Pingback: Ginger Peach Galette with Almond Crust | How Sweet It Is
Pingback: Maple Apple Pie Cheesecake Bars
Pingback: My favourite pie crust/other things |
I made this yesterday for a dinner party and it was a huge hit! I admit I used a store bought crust, and I somehow totally forgot to add the cider, and it still turned out amazing!! I am making it again next week for my family.
Pingback: Pies That Might Be Too Awesome For Their Own Good | WORLD Warotter
Pingback: 27 Pies That Couldn’t Be More Fabulous If They TriedThe NEW N!FYmag
Pingback: Pies That Couldn’t Be More Fabulous | WORLD Warotter
Pingback: 40 of the Most Amazing, Mouthwatering Pies You’ll Ever See ⋆ Yo!Market
Pingback: Farewell to Hogwarts | Muggle Food
Pingback: Cinnamon Roll Oatmeal Cookie Apple Pie - #Blog post by Jenny the Baker
This looks great! Will be making it soon. Is the filling and crumble enough for 3 pies or just 1? Thanks!
Pingback: Apple Picking - Monica Lebre, MS RDN
I apologize for saying that I am a pie person. (But my sister will always be a better pie person so you can feel bad for me about that.) I’ve made this pie a few times and the flavors are amazing. My friends and family and i are not afraid of bold bourbon flavor. But each time I’ve made it, it’s come out with too much liquid. We live at 9000 feet so not sure if it’s an altitude thing? I’m going to try reducing the liquids but don’t want to lose the flavors (especially the bourbon). Any suggestions?
We really enjoyed this pie! I made it with small, tart apples from old apple trees I found at the side of the street.
My to-go crust is Cook’s Illustrated foolproof vodka crust., and I used hard cider. Made a few minor changes: reducing the sugar in the crumble, adding 1/2 tsp orange zest to the Bourbon cider syrup, and exchanging some for the AP flour for Einkorn flour.
Definitely a keeper!
Pingback: Bourbon Cider Apple Pie | Last Snack
Pingback: 50 Recipes for Thanksgiving | How Sweet It Is
Pingback: Thanksgiving Menu 2015 | Martinis & Mason Jars
Looks delicious! Would this work as an apple crisp if I forgo the bottom crust?
Thank you!
This was a HUGE hit for my birthday party (last September). I also love making three pie crusts….in the food processor! My life is changed! Attached is my blog post on this recipe. I love your blog and always love your posts! Thanks so much for sharing!
Pingback: Cinnamon Blueberry Slab Pie. | How Sweet It Is
Pingback: Friday Five | In Natalie's Shoes
Pingback: Thanksgiving Weekend 2016 - Peanut Butter Fingers
Is there an apple that you recommend for the pie?
Pingback: The Best Thanksgiving Pie Recipes Of All Time – The Traditional Kitchen
Pingback: Cherry Peach Crisp with Oatmeal Cookie Crumble. | How Sweet It Is
Pingback: Cherry Peach Crisp with Oatmeal Cookie Crumble. – Fruitide
Pingback: The Best Thanksgiving Pie Recipes Of All Time - The How-To Zone
Just made this and it was delicious! I left out the apple cider based on some of the other reviews. It turned out perfectly. Will definitely make this again!
Is there a way to substitute the bourbon?
Pingback: What Does Thanksgiving Look Like For You? - Peanut Butter Fingers
Pingback: What Does Thanksgiving Look Like For You? - Sortiwa, Worlds largest web portal
Pingback: What Does Thanksgiving Look Like For You? – Debora Mary – Blog
Pingback: What Does Thanksgiving Look Like For You? - Map Fitness
One of my favorite cakes in the whole world! Thanks a lot for sharing this recipe. I remember I had a similar one but was looking for it for ages since I had lost it. I have it now thanks to you! :)
I made this tonight, and it is SO good!! Thank you!! I don’t have bourbon so I doubled the cider. It has such great flavor, and the crust and crumble are delicious.
Blew my mind, so delicious and flavorful. My favorite Apple pie recipe now.
The pie is delicious. I used whiskey in place of bourbon and pressed apple juice instead of cider. I only had a bite at Thanksgiving before it was gone, so tonight I made another one for myself and 2 guests.
Pingback: Goat Cheese Quiche - Prosciutto Herb Goat Cheese Quiche
Pingback: 27 Pies That Couldn’t Be More Fabulous If They Tried – Groovy Facts
This really is a great recipe and the way my Abuela from Zihuatanejo causes it to be I’m excited to check some of the recipes Kristin! I really like your replies everyone has gaps within their kitchen and that you aren’t scared to step outside the package. Keep up this! For the”women” who bashed; pity you! What happened to others!
Pingback: 200 Best Thanksgiving Desserts - Prudent Penny Pincher
Pingback: 11 Autumnal Pies From Pittsburgh's Best Bloggers To Bake This Thanksgiving
I’m making this pie for Thanksgiving (Canadian, so that’s Oct 14th). Can it be frozen?