Bourbon Apple Streusel Pie

This apple pie is the best pie you will ever have – the gooey cinnamon streusel, the warm apples, the buttery homemade pie crust – all baked together creating the most amazing this you will ever taste. This festive dessert is something everyone will love.


Before I start this post, I just want to point of my pie crust before you do. I like to call it “rustic.” Want to know why? Because I’m not perfect and neither are you and rustic is just something I say to make myself feel better about my pie crusting skills. Okay, I’m glad we got that established. Now onto the good stuff….

Readers often ask me what my favorite dessert is. The answer? Apple pie. To be more specific, THIS apple pie… any holiday… with a huge scoop of vanilla ice cream. Yes, I do make this pie for every holiday because it my favorite and I want it to be your favorite too!! That’s the purpose of this post – for you to find your new favorite apple pie.


There are three parts to this pie. The buttery, flaky crust. The {EXTRA} cinnamon-pecan streusel. The cinnamon-spiced apples. All the flavors work together in perfect harmony. I feel like every time I make this, I fall in love all over again. I love when that happens. After one bite I told my mom, “I think it’s better than I remember, if that’s even possible.” And then we just sat there in our stretchy pants and devoured a warm caramelized perfect piece together in silence.


Confession 1:

Before this pie, I didn’t like apple pie. Now, I can’t get enough of it. It’s not like any other apple pie I have ever tried. The streusel seeps down and caramelizes the apples in the most glorious way, the apples are sliced super duper thin to maximize the cinnamon-sugar to apple ratio, and the splash of bourbon is added to the apples. Oh yes I do put bourbon in this pie, because baking with bourbon is just freaking awesome. Go ahead, try the recipe and you’ll taste the difference. PROMISE.


Confession 2:

I specifically wire our holiday menus to be healthier than what you might expect a holiday menu to be because I know I always, always have to have pie, and a lot of it. 😉

I truly can’t seem to put into words how fantastic this apple crisp is though. Everyone always asks me for this recipe, and I’m sure they’ll ask you, too! It’s best served warm with a big scoop of vanilla ice cream. It’s perfect for an holiday: Thanksgiving (<– Duhh), Christmas, Birthdays, Labor Day, 4th of July, Memorial Day, Saturday nights, anytime is a good time for this pie. Enjoy!


Bourbon Apple Streusel Pie

This apple pie is the best pie you will ever have – the gooey cinnamon streusel, the warm apples, the buttery homemade pie crust – all baked together creating the most amazing this you will ever taste. This festive dessert is something everyone will love.


Basic Pie Dough:

  • 1 1/4 cups all-purpose flour
  • 1 Tablespoon granulated sugar
  • 3/4 teaspoons salt
  • 8 Tablespoons unsalted butter, chilled and cubed
  • 3 to 4 Tablespoons cold water


  • 6 large apples, cored, peeled, and very thinly sliced (use a variety for better flavor, such as Pink Lady, Granny Smith, or Honey Crisp)
  • 1/3 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 3/4 teaspoon. ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 Tablespoons cornstarch
  • 1 1/2 Tablespoons bourbon
  • 1 Tablespoon vanilla extract


  • 2/3 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon. salt
  • 2/3 cup pecans, roughly chopped
  • 8 Tablespoons cold unsalted butter, diced
  • 1 egg, beaten


  • Preheat oven to 375 degrees.

Make the crust first:

  • Add the flour, sugar and salt together to a blender or a standard mixer. Mix on low for about 5 seconds. Add the butter an pulse/mix until the mixture resembled coarse meal (pea-sized bits with a few larger bits of fat is OK). Keep blending on low, slowly drizzle in the ice water, until the dough begins to clump. Do not add any more water than you need to. Transfer the dough to a floured work surface and, using your hands, fold the dough into itself until the flour is fully incorporated into the fats. The dough should come together easily but should not feel overly sticky. Form into a ball.
  • Roll out the pie crust: On a floured work surface, roll out the dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard.

Apple filling:

  • Into a very large bowl, add the apples, brown sugar, sugar, cinnamon, salt, nutmeg, cornstarch, bourbon, and vanilla extract..Gently toss to combine. Pour the apples into the prepared pie crust. There are a lot of apples, but pile them tightly and very high. It is okay if the apple create juice – it will cook and become caramelized.

Make the streusel:

  • Add the flour, sugars, cinnamon, salt, pecans, and butter into a standard mixing bowl. Mix on medium-high speed until the mixture comes together in one big clump. Break the large crumb into chunks and sprinkle over the apples.
  • Brush the edges with the beaten egg. A very thin coating – you don’t want scrambled eggs on top of your dough.
  • Place the pie onto a large baking sheet and bake for 60-70 minutes. If the top of your pie is getting too brown, cover loosely with aluminum foil. The pie will be done when the pie begins to bubble up. Allow the pie to cool for 1 hour before serving. Serve with your favorite vanilla ice cream.

The pie is best served the same day, but may be covered tightly and stored in the refrigerator for up to 3 days.