Dutch Apple Pie with Crown Royal Apple Whisky

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This Dutch Apple Pie recipe was already good but adding a little whisky kicks it up a few notches. Serve during the holiday or impress friends and family at a potluck or gathering.

Dutch Apple Pe wtih Crown Royal Apple Whisky

Dutch Apple Pie with Crown Royal Apple Whisky

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Course: Dessert
Servings: 6

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
  1. If using a glass or ceramic pan, follow instructions on pie crust packaging.
  2. 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.
Apples
  1. 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.
  2. Peel, core, and slice apples one at a time, and add to the brine mixture.
  3. Once all apples are in the bowl, pour into a colander or strainer and thoroughly rinse off salt and lemon juice.
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