Whiskey Apple Crumble Pie Recipes

Steps:

• Preheat oven to 400 degrees. Roll out dough and line pie pan. Prick dough with fork, then line with foil. Fill bottom with pastry weights or dry beans. Bake 8 minutes, remove foil and weights and bake 8 to 10 minutes longer, until pastry looks dry and is barely starting to color. Remove from oven and let cool.
• Place flour, 1/4 cup brown sugar, granulated sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon salt in food processor and process briefly to blend. Dice 6 tablespoons butter and add, along with pecans; pulse until mixture resembles breadcrumbs. Set aside. Increase oven temperature to 450 degrees.
• Melt remaining butter in a large skillet. Add apple slices and sauté over medium heat about 5 minutes, until a bit softened around edges, with some just starting to brown. Remove from heat. Mix remaining brown sugar and cinnamon with a pinch of salt, the cloves and nutmeg. Pour over apples and fold together. Fold in whiskey.
• Pour contents of pan into crust and top with crumbs. Place pie pan on a baking sheet, bake 10 minutes, lower heat to 350 degrees and bake about 40 minutes longer, until topping browns and juices bubble. Allow pie to cool completely before cutting. Pie can be made a day in advance and warmed for serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sliced apples in a large bowl; sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
• In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C.)
• Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon; sprinkle over apples.
• Mix 1/3 cup sugar with flour; cut in butter until crumbly. Spoon mixture over apples.
• Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Steps:

• Preheat oven to 400 degrees. Roll out pastry and line pie pan. Prick dough with fork, then line with foil. Fill bottom with pastry weights or dry beans. Bake 8 minutes, remove foil and weights, and bake 8-10 minutes longer, until pastry looks dry and is barely starting to color. Remove from oven and let cool.
• Place flour, 1/4 cup brown sugar, granulated sugar, 1/2 t. cinnamon, and 1/2 t. salt in food processor and process briefly to blend. Dice 6 T. butter and add, along with pecans; pulse until mixture resembles breadcrumbs. Set aside. Increase oven temperature to 450 degrees.
• Melt remaining 3 T. butter in a large skillet. Add apple slices and saute over medium heat about 5 minutes, until a bit softened around the edges, with some just starting to brown. Remove from heat. Mix remaining 1/2 cup brown sugar, 1/2 t. cinnamon, and a pinch of salt, along with the cloves and nutmeg. Pour over apples and fold together. Fold in whiskey.
• Pour contents of skillet into crust and top with crumbs. Place pan on a baking sheet, bake 10 minutes, lower heat to 350 degrees and bake about 40 minutes longer, until topping browns and juices bubble. Allow pie to cool completely before cutting. Pie can be made a day in advance and warmed for serving.