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Monday, January 17, 2011

Whiskey-Apple Crumble Pie, Jessie

Pastry for a 9-inch single-crust pie, crimped and chilled in pie plate
(eg, David's Cuisinart recipe, standard flaky pastry crust from Joy of Cooking, or one premade bought from dairy section)

¾ cup all-purpose flour
6 tbsp cold unsalted butter
¼ cup packed light brown sugar
¼ cup sugar
½ tsp ground cinnamon
½ tsp salt
½ cup chopped pecans

2 pounds tart, crisp apples
3 tbsp unsalted butter
½ cup packed light brown sugar
2 tbsp whiskey or bourbon
½ tsp ground cinnamon
pinch ground cloves
pinch ground nutmeg
pinch salt

To make the crumble:
Combine flour, butter, sugars, cinnamon, and salt in a food processor and pulse until the mixture resembles bread crumbs. Add the pecans and refrigerate the crumble until needed. (Oops I added the pecans to the food processor… that came out just fine, too.)

Preheat oven to 450 F.

Peel, core, and slice the apples about ¼ inch thick. In a large sauté pan over low heat, melt the butter and sauté the apples for 5 minutes, until the outer edges get slightly soft.

In the pan off the heat, measure the sugar, whiskey, cinnamon, cloves, nutmeg, and salt on top of the apples and toss gently until the apples are evenly coated. Scrape the filling into the bottom crust. Sprinkle the crumble evenly on top.

Bake the pie on a lipped baking sheet for 10 minutes, or until the crust looks dry, blistered, and blonde. Turn the oven down to 350 F and bake for about an hour, until the crumble browns, the apples yield when pierced with a knife, and the juice is bubbling thickly at the edges of the pie.

Cool the pie completely before cutting, at least a few hours. Serve it up at room temperature. Store the pie uncovered at room temperature, up to 3 days.



We had a pie contest at work and this was my favorite! It's from Bubby’s Homemade Pies.

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