Recipe: Dutch Apple Pie with Crown Royal Apple Whisky
Take your classic Dutch Apple Pie to the next level with a splash of Crown Royal Apple Whiskey! This recipe combines a buttery, flaky crust with a deliciously spiced apple filling, enhanced by the sweet and tart flavors of granny smith apples. Topped with a crunchy, golden-brown streusel, this pie is the perfect blend of comfort and indulgence. Whether it’s for the holidays or a special treat, this boozy twist on a traditional favorite will impress your guests and satisfy your sweet tooth.
Equipment
- 9" Pie Plate (or cast iron skillet)
Ingredients
- 1 Pillsbury refrigerated pie crust
Crumb Topping
- 1 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/4 tsp salt
- 3/4 cup melted butter (1 1/2 sticks)
Apple Pie Filling
- 4 Granny Smith apples
- 3 Honeycrisp apples
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/8 tsp salt
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp lemon juice
- 2 tbsp Crown Royal Regal Apple Whisky
Instructions
- Preheat oven to 425°F.
Crumb Topping
- In a small bowl add 1 ½ cups flour, 1/3 white sugar, ¾ packed brown sugar, and ¼ tsp salt. Stir with a fork or whisk. Stir in melted butter until large clumps appear. Chill in the refrigerator until ready to use.
- Remove the pie crust from the refrigerator and allow it to rest at room temperature for 15 minutes.
Apple Pie Filling
- Peel, core, and slice apples ¼ inches wide. *See notes below.
- In a large bowl, combine the sliced apples, white and brown sugars, flour, cinnamon, nutmeg, salt, lemon juice, and whisky. Toss to coat evenly.
- Arrange pie crust in pie pan. *See notes below.
- Spoon the apple pie filling over the bottom crust, including juices. It may look like it’s going to fall over, but the apples will shrink during baking.
Assemble Pie
- Remove crumb topping from the refrigerator. Break up the crumbs with a fork and add 1-2 cups of the crumble on top of the pie – enough to cover all the apples. Place the remaining crumble in the refrigerator.
- Line baking sheet with aluminum foil. Add the pie pan on top to allow any juices to flow onto the pan.
- Bake the pie for 15 minutes at 425°F. Reduce the heat to 350°F and bake for an additional 10 minutes.
- Bake the pie for another 40 minutes. If the pie crust isn’t brown, remove the pie shield/aluminum foil and bake for another 10-15 minutes.
- Let the pie cool on a wire rack for 4-6 hours before slicing.
- Serve with vanilla ice cream and caramel sauce!
Notes
Pie can be stored while covered on the counter for up to 2 days, however it’s best to store refrigerated.
Pie Crust
- If using a glass or ceramic pan, follow instructions on pie crust packaging.
- If using a cast iron skillet or pie pan, do not preheat pie crust.
- Spray with Pam Baking Spray or Baker’s Joy Baking Spray.
- Use a fork to poke several holes at the bottom of the crust.
- To keep apples from browning while slicing, add 4 cups of water into a large bowl, 1 tbsp of salt and 1 tbsp of lemon juice and stir around.
- Peel, core, and slice apples one at a time, and add to the brine mixture.
- Once all apples are in the bowl, pour into a colander or strainer and thoroughly rinse off salt and lemon juice.
