Dutch Apple Crumb Pie with Bourbon Reduction

Classic Dutch apple crumb pie with a shot of something better.

Sweet Honeycrisp and tart Granny Smith apples are layered with warm cinnamon, nutmeg, allspice, and cardamom, then topped with a buttery brown sugar crumble. This recipe starts with my Classic Apple Pie, using the same mix of apples and reduced-juice technique, then borrows the buttery brown sugar crumb from my Cherry Peach Amaretto Crumb Pie. For this version, the apples are macerated with bourbon, and their flavorful juices are reduced with even more bourbon into a rich glaze that's spooned between the layers. The result is a Dutch apple crumb pie with tender apples, a crisp brown sugar topping, and a warm bourbon finish that makes two of my favorite pie recipes into something entirely new.

Yield: 1 (9-inch) pie, 8 servings
Prep Time: 50 minutes
Bake Time: 55 to 65 minutes
Cooling Time: At least 4 hours

Ingredients

Crust

1 homemade 9-inch pie crust (or use my Signature 3:2:1 Butter-Lard Pie Crust Recipe)

Bourbon Apple Filling

1,250g prepared apples (about 7 to 8 medium apples)
- 800g Honeycrisp apples
- 450g Granny Smith apples
120g granulated sugar (⅔ cup)
55g packed light brown sugar (¼ cup)
45g bourbon (3 tablespoons)
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cardamom
½ teaspoon kosher salt
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
45g bourbon (3 tablespoons), for the reduction
36g cornstarch
1 tablespoon cold water

Brown Sugar Crumb Topping

125g all-purpose flour (1 cup)
145g light brown sugar (⅔ cup packed)
1g ground cinnamon (½ teaspoon)
1.5g kosher salt (¼ teaspoon)
113g cold unsalted butter, cubed (1 stick)

Instructions

1. Prepare and Macerate the Apples

Peel and core the apples, then slice them into approximately ¼-inch wedges. A 10-blade apple slicer makes this quick and produces a nearly ideal thickness.
Leave the Honeycrisp slices intact. Cut the Granny Smith slices in half to create smaller pieces. The combination of larger Honeycrisp wedges and smaller Granny Smith pieces helps the apples settle naturally as they bake.
Place the prepared apples in a large mixing bowl.
Add the granulated sugar, brown sugar, 3 tablespoons bourbon, cinnamon, nutmeg, allspice, cardamom, kosher salt, lemon juice, vanilla extract, and vanilla bean paste.
Toss until every slice is evenly coated.
Cover and let the apples rest for 30 to 45 minutes. During this time, they'll release their juices while absorbing some of the bourbon and spices.

Man-Made Tip: Don't skip the maceration. We're going to turn all those bourbon-spiked apple juices into the glaze, so nothing flavorful gets left behind.

2. Prepare the Crust

While the apples macerate, roll the chilled pie dough into a circle large enough to fit a 9-inch pie plate.
Transfer the dough to the pie plate and gently fit it against the bottom and sides without stretching.
Trim the overhang to about 1 inch, tuck the edge underneath, and crimp.
Refrigerate the prepared crust while you finish the filling.

3. Make the Bourbon-Apple Glaze

Place a large colander over a saucepan and drain the apples, reserving all of the juices.
Add the remaining 3 tablespoons bourbon to the reserved juices.
Bring to a gentle boil over medium heat and reduce until the liquid has decreased by about half.
In a small bowl, whisk the 36g cornstarch with 1 tablespoon cold water until completely smooth.
Slowly whisk the slurry into the reduced apple-bourbon juices.
Cook for 1 to 2 minutes, whisking constantly, until thickened into a glossy glaze.
Remove from the heat and allow the glaze to cool for several minutes.

Man-Made Tip: Judge this reduction by volume rather than the clock. The extra bourbon adds liquid, and reducing the mixture by half concentrates the apple and bourbon flavors before the cornstarch goes to work.

4. Make the Brown Sugar Crumb

In a medium bowl, combine the flour, brown sugar, cinnamon, and salt.
Add the cold butter and work it into the dry ingredients with your fingertips, a pastry cutter, or a food processor until the mixture forms crumbs ranging from pea-sized to marble-sized.
Refrigerate until ready to use.

5. Assemble the Pie

Arrange a base layer of apples in the prepared bottom crust, including a few of the smaller Granny Smith pieces to help fill gaps.
Spoon about half of the bourbon-apple glaze over the apples.
Add the remaining Honeycrisp slices, gently jiggling the pie plate as you go to help them settle naturally and building the filling slightly higher in the center.
Reserve most of the smaller Granny Smith pieces for the top, arranging them over the Honeycrisp to fill gaps and create a smooth, evenly rounded mound.
Spoon the remaining bourbon-apple glaze evenly over the top.
Cover the apples evenly with the chilled brown sugar crumb, leaving a mixture of smaller crumbs and larger buttery clusters.
Refrigerate the assembled pie for 15 to 20 minutes.

6. Bake

While the pie chills, preheat the oven to 425°F (220°C) with a rimmed baking sheet on the center rack.
Place the chilled pie directly onto the preheated baking sheet.
Bake at 425°F (220°C) for 20 minutes.
Without opening the oven, reduce the temperature to 375°F (190°C) and continue baking for 35 to 45 minutes, or until:
- The crumb topping is deep golden brown.
- The filling is actively bubbling around the edges and through openings in the crumb.
- The bubbling is thick and slow, not thin and watery.
- The apples are tender when pierced with a thin knife.
- The center of the filling reaches 195 to 200°F.
If the crumb or exposed crust reaches your desired color before the filling is fully cooked, loosely tent the pie with aluminum foil for the remainder of the bake.

7. Cool

Transfer the pie to a cooling rack and let it cool completely, at least 4 hours, or until the center reaches about 85°F.
This gives the bourbon-apple glaze time to fully set and ensures slices that hold together cleanly.

The Man-Made Method

apple glaze added to the apples before baking

Roll and Crimp the Crust.

Make the Bourbon Apple Glaze

Layer the Apples

Add the Bourbon Apple Glaze

Add the Crumble

Bake Until Golden

Notes

The recipe uses 6 tablespoons (90g) bourbon total, divided equally between macerating the apples and reducing their juices.
The 36g cornstarch and 1 tablespoon water are intentional. The extra cornstarch compensates for the additional bourbon, while the smaller slurry avoids adding unnecessary water.
Reduce the apple-bourbon juices by about half before adding the slurry. This concentrates flavor and removes excess liquid.
Honeycrisp and Granny Smith provide a balance of sweetness, tartness, and texture.
The spice blend comes directly from my Classic Apple Pie, with cinnamon, nutmeg, allspice, and cardamom complementing the bourbon without overpowering the apples.
The glaze continues to set substantially during the four-hour cooling period.