For the last few years, the Bourbon Apple Streusel Pie has been my most requested holiday recipe. It’s perfect for family gatherings, work parties, bake sales or cheering up a friend. Served warm with vanilla ice cream, it blows away pie critics and leaves doubters mesmerized.


2-1/2 Cups – Flour
2 tablespoons – Sugar
1 teaspoon – salt
16 tablespoons – unsalted butter, ½ inch cubes
6 tablespoons – ice water

2 pounds – Granny Smith apples, peeled, cored and chunked
2 pounds – Gala, Fiji or Pink Lady apples, peeled, cored and chunked
3/4 cup – Brown sugar, packed
1/2 cup – Sugar, granulated
2 teaspoons – Cinnamon, ground
1/4 teaspoon – Salt
1/2 teaspoon – Nutmeg
1/4 cup – Cornstarch
3 tablespoons – Makers Mark bourbon, may substitute other brands
2 tablespoons – Pure vanilla extract

2/3 cups – Flour
1/2 cup – Sugar
1/2 cup – Brown sugar
1 tablespoon – Cinnamon
1/2 teaspoon – Salt
7 tablespoons – Unsalted butter, ½ inch cubes

The easiest way to make the dough is by using a food processor. Pulse together the flour, sugar, and salt first. Then, add the butter and pulse until the mixture gets crumbly, about 10 pulses. Add 4 tablespoons of ice water and pulse, 3-5 times. The dough should hold together without sticking to your fingers, if it does, add 1 to 2 tablespoons of water and pulse again. Turn the dough out on a work surface, divide in half and shape both halves into disks about ½-inch thick. Wrap in plastic and refrigerate up to an hour or overnight.

On a lightly floured work surface, roll one of the disks out to create a ¼-inch thick disk, this will be the bottom layer. Butter a round pie dish and transfer the bottom disk. Press the dough into the dish with your fingertips, leaving little divots along the bottom. You’ll want the bottom crust to hang over the top edge of the pie dish about a ½-inch, cut off excess. Refrigerate the pie shell for 30 minutes.

Preheat oven to 375°F.

Using a large mixing bowl, stir together the chunked apples, brown sugar, granulated sugar, salt, cinnamon, nutmeg, cornstarch, vanilla, and bourbon, mix well. Try to avoid adding too much liquid, remember the apples will add juice to the filling as it cooks.

In a smaller mixing bowl make the streusel, mix together the flour, granulated sugar, brown sugar, cinnamon, and salt. Add the butter, combine the mixture to make penny-sized pieces with your fingers.

Pour the apple mixture into the pie shell and sprinkle the streusel on top. Roll out the second disk of dough to cover the rim of the pie dish. Then, curl the lower crust up and over the top disk pinching the edges together. Decorate the top with cutouts or use a knife to create a vent.

Bake until golden brown and the apples are tender, about 1 hour and 45 minutes. Check on the pie at 45 minutes, if the top has browned after 45 minutes, loosely cover with aluminum foil. Allow the pie to cool for at least 2 hours before serving.

Serves 8-10