Oof. That’s a long title.
I try to keep my titles as short as possible, but sometimes you just have to many good things that you have to mention.
My train of thought when thinking of said title:
Okay, so Apple Crumble Pie…no no…I’ve got to add that it’s caramel apple pie. Wait, it’s not just boring old caramel apple pie, it’s got booze in it. I’ve gotta mention the booze! Boozy caramel apple pie? Are my readers going to start noticing how many recipes have the word boozy in them? Probably. Okay, fine, then it can be Bourbon Caramel Apple Pie. But its doesn’t have a top pie crust, it has crumble topping, so it has to be Bourbon Caramel Apple CRUMBLE pie. Great, that’s it.
5 seconds later…
BUT WHAT ABOUT THE VANILLA???!???!?!?
Seriously, you do NOT want to be inside my head. It’s exhausting.
I’m going to level with you. I made this for Canadian Thanksgiving which was, oh you know, in October (refer to previous post about my extreme neglect in regards to this blog.) So yeah, I’m a little behind. Luckily enough, if you wait long enough to post something, it might just so happen to be holiday that you can use said recipe for.
That being said…I give you
Thanksgiving Christmas Vanilla Bourbon Caramel Apple Pie…
Whether this was posted for the intended holiday or not, is neither here nor there. All I know is this pie is damn good.
Please note: I did not post a pie crust recipe with this for two reasons:
1. a lot of people already have a pie crust recipe they like to use or they just prefer to buy a crust to make it easier
2. I suck at pie crusts (my mom made this one for me)
One thing you can always count on from me is my brutal honesty!
Miss Delish asks:
What is your favorite type of pie to make around the holidays?
How do you feel about pie crusts? Do you like to make one from scratch or buy one? Or are you like me and get someone else to do it?
Vanilla Bourbon Caramel Apple Crumble Pie:
Makes one standard 9″ pie
For the Pie:
1 prepared pie crust, unbaked in a 9″ pie pan
1 cup prepared Vanilla Bourbon Caramel Sauce (half of recipe below)
5-6 apples, peeled, cored and sliced thinly. I like to use ambrosia apples but use whatever apple you like. Fuji are really good for pies too!
3/4 cup flour, divided use
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup rolled oats
1/2 cup cold butter
One egg, beaten
Extra white sugar for dusting the crust
Preheat your oven to 375 degrees and make sure the oven rack is in the center position.
In a bowl, toss the apples with 1/4 cup flour and 3/4 cup prepared caramel sauce. Pour the coated apples into the prepared pie crust. Set aside.
In another mixing bowl, combine the rest of the flour with the white sugar, brown sugar, oats and butter. Cut the butter in with a pastry cutter or two knives, until the mixture is totally combined and the butter is in very small pieces. Carefully coat the top of the pie with the crumble mixture, making sure all the apples are covered. Make sure to brush off any crumbs that fall onto the exposed edge of the pie crust. Now brush the edge of the pie crust with a little of the beaten egg and then sprinkle lightly with the extra sugar.
Bake in your preheated oven for 40-45 minutes until bubbly and golden brown. When the pie is done, remove to cool on a wire rack. Once cooled you can slice into pieces and serve topped with a drizzle of the extra caramel sauce. Add ice cream or freshly whipped cream if you’re feeling extra indulgent!
Vanilla Bourbon Caramel Sauce:
Makes 2 cups
2 cups sugar
1/2 cup water
1 cup heavy cream
1 tbsp vanilla extract
2 tbsp butter
2 tbsp bourbon
In a medium sized, heavy bottomed pot. Add the sugar and water over medium heat. Cook until dark golden brown without stirring, about 18-20 minutes. Remove from the heat and gradually add the cream, stirring the mixture while you do so. Add the vanilla, butter and bourbon and stir to combine. Transfer to a heatproof bowl or pyrex measuring cup to cool completely before using.
Note: If you are using this for the recipe above, you will only need half of the caramel, but I’m sure you will find something to do with the rest! May I suggest pouring it over vanilla ice cream? Or my personal favorite, spoon, dip, eat, repeat!
Bye till next week!