A fantastic pie which is fairly easy to make; albeit somewhat time-consuming. My changes to the recipe yield a tarter and naturally flavored pie. The crumble topping can be swapped for a traditional crust. If so desired, make full batch of Pâte Brisée and include the spices from the crumble with the apple maceration.

Source

Change Log

This recipe has been modified from the original source:

  • Dropped the source crust recipe in favor of my own.
  • Filling: Reduced each of the sugars by 50%.
  • Filling: Added bourbon to the rendered liquid.
  • Crumble: Reduced sugar by 25%.
  • Oven temp: Reduced to 375°F (less risk of burn).
  • Cook time: Increased to 1 hour.

Special Equipment

  • Pie dish
  • Rolling pin
  • Small saucepan
  • Mesh strainer
  • Apple peeler/corer

Prerequisite Recipes

Preheat Oven

  • Place a rack in the middle of the oven.
  • Preheat over to 375°F.

Ingredients

Filling

  • About 900 to 1000 grams (about 2 pounds) apples, peeled, cored and sliced ¼-inch thick. Granny Smith and/or Honey Crisp.
  • 1 Tablespoon freshly squeezed lemon juice
  • 25 grams (1/8 cup) light brown sugar, packed
  • 25 grams (1/8 cup) granulated sugar
  • ½ to 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon nutmeg, preferably fresh grated
  • ¼ teaspoon salt
  • 30 grams (2 Tablespoons) unsalted butter
  • 2 tablespoons Bourbon
  • 1 Tablespoon plus 1 teaspoon cornstarch
  • 1 heaping cup fresh cranberries

Crumble

  • 65 grams (½ cup) all-purpose flour
  • 75 grams (1/3 cup) packed light brown sugar
  • 1/3 cup old-fashioned oats
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon salt
  • 55 grams (4 tablespoons) cold unsalted butter, cut into cubes
  • ¼ cup coarsely chopped salted pistachios

Preparation

Crust

  • Prepare the Pâte Brisée.
  • On a lightly floured surface, roll dough out into a 13-inch round.
  • Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish.
  • Place in the fridge to chill while you prepare the filling.

Filling

Apples

  • In a large bowl, combine and toss to mix:
    • Apples
    • Lemon juice
    • Brown sugar
    • Granulated sugar
    • Cinnamon
    • Nutmeg
    • Salt
    • (if omitting the crumble topping, add the cinnamon, nutmed, ginger, and cloves from the crumble ingredients)
  • Place the apples in a fine mesh strainer set over the large bowl.
  • Allow the apples to macerate at room temperature for a minimum of 30 minutes and a maximum of 3 hours. The mixture will release at least ½ cup of liquid.
  • Transfer the apples and cranberries to a bowl and toss them with the cornstarch until all traces of the cornstarch have disappeared.

Syrup

  • In a small saucepan, combine:
    • Apple liquid
    • Butter
    • Bourbon
  • Boil to reduce the liquid to about 1/3 cup, or until syrupy and lightly caramelized.

Combine

  • Pour the syrup over the apples, tossing gently (Do not be concerned if the liquid hardens on contact with the apples and cranberries; it will dissolve during baking.)
  • Transfer the apple and cranberry mixture to the pie shell.

Crumble

  • In a medium bowl, whisk together:
    • Flour
    • Sugar
    • Oats
    • Spices
    • Salt
  • Add the butter and toss the mixture together with your hands.
  • Break the butter up into the flour mixture until the butter is the size of small pebbles and oat flakes.
  • Toss in the pistachios.
  • Sprinkle the crumble over the apple and cranberry mixture. The apples should be completely covered with crumble mixture to prevent burning.

Bake Pie

  • Place pie on a rimmed baking sheet and bake for 1 hour, until the edges bubble and the apples are cooked through.
  • Allow to cool for at least an hour before serving.