Crust (as a note, this makes 3 pie crusts)
- 4 cups sifted all-purpose flour
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
- 6 large apples, peeled and thinly sliced
- 2 1/2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1/2 cup bourbon
- 1/2 cup apple cider
- 1/2 cup loosely packed brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- oatmeal cookie crumble
- 1 1/2 cups old-fashioned oats
- 3/4 cups loosely packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
Add the flour, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 3 pie crusts, so you can either separate it into 3 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes.
After 30 minutes, preheat the oven to 375 degrees F.
Add the apples to a large bowl and toss them with the flour and the cinnamon. In a small saucepan, combine the bourbon, cider, sugar, butter and vanilla extract. Bring it to a boil, then reduce it to a simmer and cook it for 5 to 6 minutes, until slightly thickened. Pour it over the apples and toss.
Roll the pie crust out into a 12-inch circle (if you’re using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go and trimming any excess off of the edges – you can also use a fork (or another decorative idea!) to press the edges down. Add the apples to the crust.
Oatmeal cookie crumble
Combine the oats, sugar, flour, cinnamon and salt in a large bowl. Add the butter and use your hands to crumble it up and toss it in the mixture – I combine it for a full 5 minutes until it is really incorporated and crumbly. Sprinkle it evenly over the apples.
At this time, it’s up to you if you want to cover the edges of the crust with foil strips in case they brown too much. I choose not to, and just check the pie halfway through. At any time you can place foil on the edges (or over top of the crumble) to keep them from browning. Bake the pie for 45 to 50 minutes – until the crust and crumble on top are golden. Let the pie cool for at least an hour or so before serving – if you want to be able to cut it into pretty slices.