Shredded Dough Honey Bourbon Apple Crisp

Apples, honey, and a shredded dough pie crust… What more could you wish for? Yehi ratzon shetichadesh alainu shanah tovah u’mesukah.

SERVES 8 SHREDDED PIE CRUST

• 1¹⁄₄ cups flour
• 1 Tbsp sugar
• ¹⁄₂ tsp salt
• 6 Tbsp margarine, finely diced
• 2 Tbsp ice water
• confectioners’ sugar, for sprinkling (optional)

HONEY BOURBON APPLE FILLING

• 5 Granny Smith apples, peeled and sliced
• 3 Tbsp honey
• 2 Tbsp bourbon
• 2 Tbsp brown sugar, packed
• 1 tsp lemon juice
• ¹⁄₂ tsp cinnamon
• 1 Tbsp cornstarch

Lightly grease a 9- or 10-inch (23- or 26- cm) round oven-to-tableware. Place the flour, sugar, and salt in a medium mixing bowl. Add margarine and combine until the mixture becomes crumbly.

Pour in the ice water and mix until the ingredients come together and form a dough. (Add up to 1 Tbsp additional water if necessary.)

Wrap the dough in plastic and freeze for 20 minutes. Do not allow to freeze solid. Preheat oven to 375°F (190°C).

To make the filling: Place apple slices in a large bowl. Add honey, bourbon, brown sugar, lemon juice, cinnamon, and cornstarch. Toss to combine.

Transfer apple mixture to the prepared oven-to-tableware. Remove dough from freezer. Grate it on the large holes of a hand grater or on a large-holed cheese grater. Arrange the grated dough over the apples, so that it covers the top as much or as little as you like. Place the oven-to-tableware on a parchment-lined baking sheet. Bake for 20 minutes on the lowest rack of your oven. Reduce temperature to 350°F (175°C).

Bake until the crisp is golden brown and you can see the juices bubbling through, about 45 minutes longer. Remove from oven. Allow to cool for 10–15 minutes. Sprinkle with confectioners’ sugar, if desired. Serve warm or at room temperature.

Don’t be turned off by the bourbon in this recipe. The alcohol bakes out, and you’ll be left with a scrumptious pie.

(Originally featured in Family Table, Issue 710)