This Caramel Apple Whiskey Crumb Pie is a decadent caramel apple pie spiked with apple whiskey and has both a crust and a crumble!
This Caramel Apple Whiskey Crumb Pie is quite possibly the best apple pie I’ve ever made.
If you follow this site you know I don’t throw the word best around often…so trust me on this. This is the best apple pie…at least for me.
It’s awesome because it has a pie crust bottom and a crumble on top since I can never decide between the two.
You make a caramel sauce out of apple whiskey, butter, and sugar….oh, twist my arm.
I discovered a new apple that I am in LOVE with for baking. It’s called a piñata.
When Kita (Pass the Sushi) was here last weekend for the International Food Bloggers Conference (IFBC) we went to a dinner put on by Stemilt to meet the growers and the dinner featured their apple and pears.
One of those apples was their piñata.
They had them all over the table so on the way out the said be sure to take a couple.
Most of the people in attendance were not local so they took one.
I took 6 and made Kita take a couple as well and we stuffed them in my purse (it’s okay I asked).
I had a lovely embarrassing moment when I had to take all the apples out of the purse to get to my wallet to pay for parking to which they guy let me know they don’t accept apples as payment. Ha!
As if I would give that man my apples.
Kita asked me what I was going to do with all the apples I was hoarding and I told her I was going to make a pie.
She looked at me and said “this weekend?” and I said yes.
Which no, it didn’t happen last weekend.
See, my husband was kind enough to get the plague weeks ago and share it with me.
I can’t remember the last time I was this sick.
Like I was sick for weeks, and weeks.
But I rallied for IFBC and for Kita coming because well, it’s IFBC, but oh, I paid for it dearly being in bed pretty much every day after the conference until this Sunday.
I almost felt human that day and so I set out to make the pie I had intended on.
I’m sure Kita is hating on me for not making this pie while she was here…but we were a little busy and I was kind of dying.
I don’t make apple anything often because I eat it.
I’ve already had three slices of this pie…and I made it yesterday and didn’t get to cut into it (for photo reasons) until today…so yes, I had three pieces of pie today.
They were small slices…I swear. 😀
If you can’t find the Piñata apple then use whatever baking apple you like.
And no Stemilt didn’t pay me to make something with their apples…though clearly they should…I mean look at that pie! 😉
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Apple Recipes?
Cinnamon Toast Crunch Apple Slice
Cinnamon Sugar Apple Babka Buns
Salted Caramel Apple Fritter Bread
Caramel Apple Whiskey Crumb Pie
Ingredients
- 1 pie crust (I just bought one but feel free to make your own)
- For the crumb topping:
- 1/2 cup pecans, chopped
- 1/3 cup granulated sugar (I used Imperial)
- 3 TBSP dark brown sugar, packed
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/3 cup all-purpose flour
- 6 TBSP chilled unsalted butter (I used Plugra), cut into 24 pieces
- For the filling:
- 6 medium apples (I used Piñata), peeled, cored, and sliced about ¼-inch thick
- 1/2 cup unsalted butter (I used Plugra)
- 3 TBSP ground cinnamon
- Pinch of salt
- 1 cup granulated sugar
- 3/4 cup Apple Whiskey (I used Crown Royal)
- 1/2 cup heavy cream (I like Darigold 40%)
Instructions
- In a bowl (or food processor) combine the both sugars, cinnamon, salt, and flour.
- Cut in the butter (by hand, pastry cutter, or using the food processor) until crumbly and stir in the pecans.
- Refrigerate until ready to use.
- For the filling:
- Melt the butter for the filling in a large pot over medium-high heat and sauté the apples for 5-8 minutes.
- Transfer the apples to a baking leaving as much of the liquid behind as possible.
- Make sure to spread the apples out evenly.
- Add the sugar, cinnamon, salt, and whiskey to the pot, simmering for at least 5 minutes until much of the alcohol burns off.
- Add the cream and cook another 5-10 minutes more, until it is thick as pourable caramel.
- Return the apples to the pot and stir to coat.
- Roll out the pie dough onto a lightly floured surface and then transfer it to a deep dish pie plate, crimping the edges.
- Pour the filling into the pie plate, sprinkle the crumb topping over, and put in the oven on a baking sheet for 50-60 minutes at 350F until the filling is bubbling and the topping has browned.
- Serve warm or room temperature.
Rosa says
It looks divine! I’ll have to give it a try soon.
Cheers,
Rosa
Peabody says
@Rosa- thanks! You should.
Joy says
That looks amazing
Peabody says
@joy- this one is a keeper
Willah Sewell says
Recent lurker, first-time commenter. This recipe looks really good 🙂
I have been enjoying reading your posts and especially like the rants. You’re funny (I’m sure you know this…)
Anyway, your readership has extended to Manjimup (now go and get the atlas out.)
Peabody says
Willah- ohhh Australia! Fun!
Tiffany P. says
Looks great! Would apple cider be an acceptable sub for the whiskey?
Peabody says
@Tiffny P- that would be a great substitute.
Linda says
I’ve never heard of Apple whisky. Hope I can find some, this looks yummy!
Peabody says
@linda- if you can’t you can just use regular whiskey
Kelly says
Wow, that’s gorgeous! Glad you’re over the plague!
Peabody says
I’m glad too!
Erin @ The Spiffy Cookie says
I’ve never heard of the pinata apple but I just got a bunch of Galas when I went picking while my dad was in town and I JUST made my own caramel apple pie with a crumble topping! As you saw on my comment on IG (or was it Twitter? Whatever, you know…) I sadly did not think to also add alcohol. For shame, Erin!!
Erin M. says
I’ve never heard of Pinata apples, but this pie looks awesome!
Katie Rose says
So glad you’re feeling better, isn’t it lovely when someone shares their plague? I’m not sure if I’m digging the crumb topping. My Mom always had apple crumb for Thanksgiving and Christmas and it just kind of tasted like sweet sand. I only ever had a homemade crust pie when I made one for myself in my 20s and have never looked back. But your crumb DOES have pecans, so, maybe I should just TRY it. It would be like for a science experiment, right? 😉
Annie says
Apple whiskey caramel!?!! Where is my spoon?
I’ve never had a piñata apple. ‘course you cool PNW folks know what’s hot before everyone else does!
Willah Sewell says
Not only Australia but an apple-growing bit (home of the Pink Lady 🙂 ). In the new season I’ll be giving this pie a whirl.
Rhonda says
oh my! I lurve apple pie! AND with a crumb topping?!? AND with apple whiskey caramel? Okay. I mean really-if you insist. I have actually just found Plugra butter in my area (thank you strange small towns) so I’ve been looking for the right recipe…I think I should start with this one! Thanks again for making my mouth water and invite cravings at 9pm (unlike you I am NOT a night person. ha!)
Erika says
I made this pie on Sunday thinking that, because I am not a huge fan of pie, I would be safe from temptation. WRONG. This pie is off the hook delicious and I ate probably a third of it. I now have a sugar hangover but regret nothing. I didn’t have apple whiskey so I used maple whiskey instead. I also used fresh, local, MacIntosh apples. They cooked down to be a tad mushy so next time I will mix them with some golden delicious and some granny smiths. Definitely a winner of a recipe!
Peabody says
@Erika- I’m glad to hear that I was not the only one eating 1/3 of this pie! Glad you liked it!
Erika says
Peabody, I have made 4 of these pies in the past 2 weeks! I have depleted all of my Maple Whiskey stores and am now tapping into the honey whiskey stash. My husband is using the pie to bribe people at work to load his truck first. This pie is crack in a pastry shell! Curse you, evil woman! LOL! ;^)
Vicki says
Just made this today with my son, it is incredibly delicious! It is such a great apple pie recipe, love the pecan topping! Thanks for the great recipes
Peabody says
Yes, this one is one of my favorites. So glad you enjoyed it!
Kaye says
I made this pie but the filling was completely runny when I cut the pie after letting it cool.I will make again but cook the filling longer than instructions say.What temp did you cook the pie at??
Peabody says
350F
Your apple choice could have been extra juicy. Add some pie thickener and see if that helps.
Pamela says
Could some raisins be added? Should they be pre-soaked?
Peabody says
You could add raisins. I would pre-soak.