As you probably have seen, Paul Hollywood is always concerned about a soggy bottom.

I love this crust because it is really simple, and uses whiskey to amp up the flavor as well as the flakiness of the pastry.īefore we talk about the whiskey in the crust, I want to make a quick note that par-baking your crust is going to be very important to achieving a great pie. The first part, the crust, is easy to pull out of this recipe and use in, say, a pumpkin pie recipe, too. Look at it as if there are three recipes. Now, you’ll look at this recipe and see how long it is and think, “Oh, that is daunting.” I don’t want you to feel that way and end up missing out on a great pie. It’s all the gorgeous apple flavor combined with a caramel filling and the pumpkin streusel topping from my loaf cake recipe. It’s a little more like an apple crumble in a pie crust. But, here’s the thing: this is not a Dutch Apple Pie. This recipe started my best intentions to master a Dutch Apple Pie. If you click a link and make a purchase, I make a commission at no extra cost to you. Read on!ĭisclaimer: The following post contains affiliate links. So, today, we’re cutting out all the irrelevant fluff and putting in some gorgeous new shots. I originally posted this November 20, 2019, but the blog and the pictures left a little to be desired. Happy Fall, y’all! Today, we’re revisiting one of my favorite pie recipes: Apple Crumble Pie.

Crumb topping recipe pie