Deep-Dish Apple Bourbon Streusel Pie

Apple pie for Thanksgiving is nothing new. But deep-dish apple pie with bourbon, two kinds of apples and a nutty streusel — that’s a memorable way to end the turkey feast.

 

Williams-Sonoma’s test kitchen cooks were determined to try something different for Thanksgiving this year, and this standout dessert accomplished exactly what they hoped for. This pie combines elements of many classics — pecan pie, Dutch apple pie and slab pie (a pastry-heavy pie baked in a jelly roll pan) — to create something completely new.

 

The recipe started off as a slab pie, but transformed over the course of discussions into this innovative dish.

 

“We wanted something that could be served in squares and that was more rustic-looking,” says test kitchen cook Sandra Wu. “My inspiration for the streusel topping was a Dutch apple pie, because that’s what I grew up having. This is definitely different from what we’ve done before.”

 

The soft, spiced apples truly shine in the ultra-thick layer of filling– the definition of comfort food. Needless to say, I left this particular taste test in apple-cinnamon-bourbon bliss, and with a taste for a spoonful of vanilla ice cream.

 

Instead of a typical pie dish, this pie is baked in and served straight from a rectangular baking dish, so it easily feeds a crowd. (“It’s a big pie!” laughs Wu).

 

Deep-Dish Apple Bourbon Streusel Pie

 

For the dough:

2 1/2 cups all-purpose flour

2 Tbs. granulated sugar

1 tsp. salt

16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice

6 to 8 Tbs. (90 to 125ml) ice water

 

For the filling:

3 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick

3 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick

3/4 cup firmly packed light brown sugar

1/2 cup granulated sugar

1 1/2 tsp. ground cinnamon

1/4 tsp. salt

1/4 tsp. freshly grated nutmeg

1/4 cup cornstarch

3 Tbs. bourbon

2 Tbs. vanilla extract

 

For the streusel:

2/3 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 Tbs. ground cinnamon

1/2 tsp. salt

2/3 cup roughly chopped pecans

7 Tbs. cold unsalted butter, diced

 

To make the dough, in a food processor, pulse together the flour, granulated sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.

 

On a lightly floured work surface, roll out the dough into a 20-by-14-inch rectangle about 1/8 inch thick. Fold the dough in half and transfer to a 13-by-9-inch baking dish. Unfold the dough and press into the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch overhang, and fold in the excess dough so it extends just beyond the rim of the dish. Refrigerate the pie shell for 30 minutes.

 

Position a rack in the lower third of an oven and preheat to 375°F.

 

Meanwhile, make the filling: In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, bourbon and vanilla until well combined.

 

To make the streusel, in a bowl, stir together the flour, granulated sugar, brown sugar, cinnamon, salt and pecans. Add the butter and work it in with your fingers, pinching to form pea-size pieces.

 

Pour the apple mixture into the pie shell and sprinkle the streusel on top. Decorate the pie as desired with decorative cutouts. Bake until the streusel is golden brown and the apples are tender, about 1 hour and 45 minutes; if the top of the pie has browned after 1 hour, tent it loosely with aluminum foil. Transfer the pie to a wire rack and let cool for at least 2 hours before serving. Serves 12 to 14.

 

This dish is what we planned to bring to our virtual potluck, organized by the Food Network.   Check out the rest of the virtual potluck below.  There are some fantastic recipes in there and we’d love to hear what you’ve tried!

 

Cocktails, Appetizers, Salads and Breads:
Liquor.com: Thanksgiving Cocktails
The Kitchn: Goat Cheese Panna Cotta Topped With Canned Cranberry Jelly Cut-Outs
Big Girls Small Kitchen: Braided Biscuits
Epicurious: Chestnut and Sherry Soup
Yahoo! Shine: Spicy Caramelized Onion Jam With Goat Cheese
YumSugar: Kale and Chard Salad with Pomegranates and Hazelnuts
Whole Foods Market: Mixed Green Salad With Pears, Hazelnuts, Blue Cheese and Homemade Croutons

Mains:
FN Dish: Alton Brown’s Good Eats Roast Turkey
**Eatocracy: Country Ham With Pickled Peaches
BlogHer Food: Root Vegetable Pot Pie With Cheddar Biscuit Crust

Sides:
Cooking Light: Fennel, Sausage, and Caramelized Apple Stuffing
Bon Appetit: Maxine Rapoport’s Turkey Stuffing
EatingWell: Green Bean Casserole
Serious Eats: Ultra-Crispy Roasted Potatoes
Oprah.com: David Chang’s Roasted Brussels Sprouts With Asian Vinaigrette
Food Republic: Cavatappi With Fontina and Fall Vegetables
Healthy Eats: Green Bean Casserole With Crispy Shallots
**Saveur:
**The Dining Section:
Real Simple: Brown Sugar-Glazed Carrots With Rosemary and Pecans
The Daily Meal: Bacon Brussels Sprouts
AP/ J.M. Hirsch: Ginger-Pear Cranberry Sauce
Food52: Mashed Potatoes with Caramelized Onions and Goat Cheese
Food.com: Make-Ahead Mashed Potatoes
Food & Wine: Swiss Chard and Leek Gratin
All You: Sweet Potato Bake

Desserts:
The Blender/ Williams-Sonoma: Deep-Dish Apple Bourbon Streusel Pie
Southern Living: Pumpkin-Pecan Cheesecake
Cooking Channel: Apple Bread Pudding
Fox News: Ginger Molasses Sugar Cookies
Gourmet Live: Pumpkin Coconut Panna Cotta
Melissa Clark: Sweet Potato Ginger Custard Pie
MyRecipes.com: White Chocolate Cheesecake With Cranberry Currant Compote