CIDER BOURBON APPLE PIE

By Loish

OATMEAL CRUMB TOPPING

Ingredients

• CRUST:
• 4 cups flour
• 1 tbsp. sugar
• 3 tsp. salt
• 1 egg beaten
• 1 tsp. white vinegar
• 1/2 cup ice cold water
• 1 1/2 cups unsalted butter, cut into pieces (3 sticks)
• FILLING:
• 6 large apples, peeled and thinly sliced
• 2 1/2 tbsp. flour
• 1/2 tsp. cinnamon
• 1/2 cup bourbon
• 1/2 cup apple cider
• 1/2 cup loosely packed brown sugar
• 3 tbsp. unsalted butter
• 1 tsp. vanilla
• OATMEAL COOKIE CRUMB
• 1 1/2 cups old fashioned oats
• 3/4 cup loosely packed brown sugar
• 1/4 cup flour
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 6 tbsp. softened unsalted butter.

Preparation

Step 1

CRUST:
Add flour, sugar, and salt to food processor and pulse until combined. In a small bowl, whisk together egg, vinegar, and water. Add the cold butter pieces into the food processor and pulse until coarse crumbs remain. Sprinkle liquids over flour mixture and pulse until dough comes together.
Remove dough with your hands and wrap in plastic. Makes enough for 3 pies so you can separate it into 3 sections then refrigerate 30".
Preheat oven to 375F.
FILLING:
Add apples to bowl and toss with flour and cinnamon. In small saucepan, combine bourbon, cider, sugar, butter, and vanilla. Bring it to a boil, then re4duce to a simmer and cool 5-6" until slightly thickened. Pour over apples and toss.
Roll crust out to 12" for a (" pie-plate. Add crust and cut to fit. Add apples.
OATMEAL COOKIE CRUMB:
Combine and mix dry ingredients, Add butter and use hands to crumble it up - at least 5" to be sure it is really crumbly. Sprinkle evenly over apples. Cover edges if you like to avoid over browning - or check halfway through and if too brown, cover. Bake 45-50" - until crust and crumble are golden brown. Let cool for at least an hour before serving if you want to be able to cut into pretty slices.