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Bourbon Caramel Crumble Apple Pie

Updated: Feb 22, 2023

Bourbon Caramel Crumble Apple Pie

This apple pie is a fun spin on traditional apple pie. The bourbon caramel adds just a touch of unique flavor that compliments the apples. The crumble top adds a bit of crunch. It is perfect for a Fall day or Thanksgiving dessert.

I like to use tart apples such as McIntosh, Haralson, or Granny Smith for the best flavor. Be sure to pick a bourbon you like the flavor of, it can really change the taste of the pie. I chose Bulleit Bourbon Frontier Whisky.

For the crumble you will want cold butter. Cut the butter in with a pastry cutter or dough blender and work it in until your mixture is... well, crumbly!

I like to use my apple core and slicer for nice small apple pieces. You can also dice them yourself. Just be sure to cut them into small pieces in order for them to cook down well. Then add them to a bowl and add your flour and cinnamon. Be sure to stir this well so it is all evenly coated. This will help the liquid that gets cooked out of the apples to thicken and create a nice, thick filling.

Make your pie crust and lay it in your pie pan. Be sure to make a nice edge before adding the other ingredients. When your crust is ready, add your apples, followed by caramel, then crumble. Then it is time to bake!

The caramel will need to be made ahead of time so it can cool. You will just need to heat the ingredients on the stove for a quick and easy bourbon caramel sauce. Then add this over the top of the apples evenly.

Very carefully add the crumble by spooning it on. You will have a lot to load on but be sure to get the edges.

Bake the pie for about 50 minutes to an hour. You want a nice golden color. Enjoy topped with ice cream or whipped cream!



[Serves 8]


1/4 cup bourbon of choice (I used Bulleit)

1/2 cup brown sugar

2 Tbsp salted butter


1 premade crust


1 cup all purpose flour

1/3 cup + 1 Tbsp shortening -OR- butter

1/2 tsp salt

2-3 Tbsp cold water


3/4 cup all purpose flour

1/3 cup brown sugar

3 Tbsp sugar

1 tsp cinnamon

1/2 cup cold butter

1/2 tsp salt


6 tart apples

1/4 cup all purpose flour

1/2 tsp cinnamon


  1. Preheat the oven to 375° (I used convection, which adjusts to 350° automatically).

  2. Start by making your caramel. Add your bourbon, brown sugar, and butter to a small sauce pan and put it on the stove on medium heat.

  3. Let the butter melt and using a whisk, occasionally stir the ingredients. Let it heat until the sugar is dissolved and it begins to bubble rapidly. Immediately take it off the heat and set it aside to cool. Do not leave it on the heat to bubble very long or the caramel may become too hard.

  4. Next make your crust. Measure out your flour and salt and add them to a large bowl. Then add your shortening (for best results) or butter to the flour. Cut in the shortening and add one tablespoon of cold water at a time until the dough just holds together. Really make sure the shortening and water is fully mixed in before adding more water.

  5. Roll out your dough until it can fill a pie pan. Carefully transfer it to a pie pan and make whatever decorative edge you would like. Set aside.

  6. Next step is making the crumble. Add your flour, sugars, cinnamon, and salt to a large bowl. Mix everything well.

  7. Then add 1/2 cup worth of cold butter cubes into your dry ingredients.

  8. Using a pastry cutter, cut in the butter until you have a mixture that mostly holds together--aka a crumble (see image above). Set this in the fridge to keep it set.

  9. Lastly you will need to peel and dice your apples small. The smaller the better, this will help them cook down more.

  10. Add your diced apples to a bowl and add your flour and cinnamon. Mix until all the apples are well coated.

  11. Now add your apples carefully to your pie crust. Press down your apples carefully until they are packed very tightly into the pan.

  12. Next add your cooled down caramel to the top of the apples. Be sure to evenly distribute it.

  13. Lastly, add your crumble to the top of your apples very carefully. You will really need to load it on and make sure to cover all the apples well.

  14. Bake your pie for about 50 minutes to 1 hour, or until the top is golden and the caramel is starting to bubble on the sides.

  15. Top with ice cream, whipped cream, or an icing drizzle. Store in the fridge for a few days. Enjoy!


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