Deep-Dish Apple Bourbon Streusel Pie
"This pie, which is prepared in a rectangular baking dish, serves more people than a standard round pie, so it’s great when you’re serving a crowd. To create decorative cutouts, prepare a second batch of dough using half the amount of ingredients specified here. Roll out the dough and make cutouts according to the package instructions for the piecrust cutters...."
INGREDIENTS
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For the dough:
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2 1/2 cups all-purpose flour
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2 Tbs. granulated sugar
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1 tsp. salt
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16 Tbs. (2 sticks) cold unsalted butter, cut into 1/2-inch dice
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6 to 8 Tbs. (90 to 125ml) ice water
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For the filling:
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3 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch thick
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3 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
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3/4 cup firmly packed light brown sugar
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1/2 cup granulated sugar
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1 1/2 tsp. ground cinnamon
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1/4 tsp. salt
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1/4 tsp. freshly grated nutmeg
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1/4 cup cornstarch
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3 Tbs. bourbon
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2 Tbs. vanilla extract
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For the streusel:
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2/3 cup all-purpose flour
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1/2 cup granulated sugar
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1/2 cup firmly packed light brown sugar
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1 Tbs. ground cinnamon
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1/2 tsp. salt
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2/3 cup roughly chopped pecans
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7 Tbs. cold unsalted butter, diced
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