Drizzled to perfection with Bourbon Caramel Sauce, this apple pie is divine.
Apple-Bourbon Streusel Pie
Serves: 1 (10-inch) pie
- 1¼ cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ cup cold unsalted butter, cubed
- 3 tablespoons whole buttermilk, chilled
- 6 cups sliced Gala apples (about 2½ pounds)
- ⅓ cup granulated sugar
- ⅓ cup firmly packed light brown sugar
- 2 tablespoons cornstarch
- 1½ teaspoons apple pie spice
- ⅛ teaspoon kosher salt
- 1½ teaspoons bourbon
- 1½ teaspoons fresh lemon juice
- ¼ cup old-fashioned oats
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped walnuts
- 1 tablespoon firmly packed light brown sugar
- 1 tablespoon unsalted butter, melted
- Bourbon Caramel Sauce (recipe follows)
- For crust: In a medium bowl, stir together flour, salt, and sugar. Using two forks or a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate until firm, at least 30 minutes.
- Preheat oven to 375°. On a lightly floured surface, roll dough into a 13-inch circle. Transfer to a 10-inch cast-iron skillet, pressing into bottom and up sides. Fold edges under, and crimp as desired.
- For filling: In a large bowl, stir together apples, sugars, cornstarch, apple pie spice, and salt. Sprinkle with bourbon and lemon juice; stir to combine. Spoon apple mixture into prepared crust.
- For streusel: In a small bowl, stir together oats, flour, walnuts, and brown sugar. Add melted butter, stirring until crumbly. Sprinkle over filling.
- Bake until crust is golden brown and apples are tender, about 45 minutes, loosely covering with foil during last 10 minutes of baking to prevent excess browning, if necessary. Let cool to room temperature. Serve with Bourbon Caramel Sauce.
Bourbon Caramel Sauce
Serves: 2 Cups
- 2 cups sugar, divided
- 1 cup heavy whipping cream, at room temperature
- 2 tablespoons bourbon
- In a 12-inch enamel-coated castiron skillet, heat 1 cup sugar over medium heat. (Do not stir.) Cook until edges are melted and sugar is amber colored, about 15 minutes. Stir in remaining 1 cup sugar; cook until melted, about 5 minutes. Remove from heat; whisk in cream. If needed, return to heat, whisking until smooth. Whisk in bourbon until combined. Let cool completely. Refrigerate for up to 1 month. Bring to room temperature or reheat before using.