bourbon apple streusel pie

Equipment/tools:

Large mixing bowl
potato peeler
paring knife
deep pie dish
rolling pin

Recipe:

For the filling:

6 lb. of your favorite 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

Crust - use 1 Pepridge Farm Puff Pastry sheet and a bit of flour

Notes:

Consider not cutting the excess pie dough and just draping it up and over the filling. It gives the pie a distinctive rustic look and it adds to the taste. Also, be careful that the top of the pie isn't too close to the upper heating element of your stove to prevent burning.

smokeybill-1-4.jpgIn 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.  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.