Description

An upgraded seasonal dessert featuring a flaky homemade crust, tender spiced apples, a crunchy oat crumble topping, and a rich salted bourbon caramel drizzle.

Ingredients

Scale

2 ½ cups all-purpose flour
1 cup unsalted butter, cold and cubed
6–8 tablespoons ice water
1 teaspoon salt
1 tablespoon vinegar or vodka
3 large Granny Smith apples
2 large Golden Delicious apples
½ cup granulated sugar
½ cup packed brown sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ cup apple cider
2 tablespoons cornstarch
1 cup all-purpose flour (for crumble)
½ cup old-fashioned oats
¾ cup packed brown sugar (for crumble)
½ cup unsalted butter, cold and cubed (for crumble)
½ teaspoon flaky sea salt (for crumble)
½ cup heavy cream
2 tablespoons unsalted butter (for drizzle)
2–3 tablespoons bourbon
½ teaspoon flaky sea salt (for drizzle)

Instructions

Mix flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs with pea-sized butter chunks.
Add ice water and vinegar gradually, mixing gently until dough comes together. Divide into two discs, wrap, and chill for at least 1 hour.
Peel, core, and slice apples into ¼-inch thick slices. Toss with granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and apple cider. Let sit for 15 minutes.
Preheat oven to 375°F (190°C). Roll out the larger dough disc and line a 9-inch pie dish. Trim edges and chill for 10 minutes.
Prick the crust with a fork, line with parchment, and fill with pie weights. Blind bake for 15 minutes, remove weights, and bake 5-7 more minutes until set.
Drain excess liquid from apples. Spread apples into the pre-baked crust.
Mix flour, oats, brown sugar, and salt for the topping. Cut in cold butter until clumpy. Sprinkle half over the apples.
Roll out the second dough disc and place over the pie (full crust with vents or rustic strips). Top with remaining crumble mixture.
Bake on a center rack for 45-55 minutes until golden brown and filling is bubbling. Cover edges with foil if browning too fast.
Cool completely on a wire rack for at least 2 hours to allow filling to set.
While pie cools, heat heavy cream, brown sugar, and butter in a saucepan until smooth. Remove from heat and stir in bourbon and flaky salt.
Slice pie and drizzle generously with warm bourbon caramel. Serve with ice cream or whipped cream.

Notes

Keep all ingredients for the crust cold to ensure flakiness. Blind baking the bottom crust prevents a soggy bottom. Use a mix of Granny Smith and Golden Delicious apples for the best texture and flavor balance. The pie can be made ahead and reheated; store the bourbon drizzle separately and drizzle just before serving to keep the crust crisp.

Prep Time: 45 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/8th of pie
Calories: 480
Sugar: 42
Sodium: 350
Fat: 22
Saturated Fat: 12
Carbohydrates: 65
Fiber: 3
Protein: 4

Keywords: fall dessert, apple pie, caramel apple, bourbon dessert, crumble pie, seasonal baking, holiday dessert, easy pie recipe