Step 1

If you’re making a homemade pie crust, go ahead and make the pie dough. Then chill the dough, roll it out, and shape the crust into a pie plate. Keep the shaped pie crust stored inside the fridge until you’re ready to add in the apple filling. Alternatively, if going the store-bought crust route, keep the shell in the freezer.

Step 2

Melt the butter in a large, deep skillet over medium heat. Add the sliced apples into the skillet and toss well to coat them in the butter. Then sprinkle in the brown sugar, granulated sugar, cinnamon, allspice, cardamom, nutmeg, and ginger, and stir/gently toss to fully combine. Reduce the heat to medium-low. Let the apple mixture cook for about 5 minutes, stirring the apples every so often, until the apples are a bit tender and the mixture is fragrant. Next, stir in the bourbon, vanilla bean paste (or extract), and apple cider vinegar. Lastly, sprinkle in the flour and cornstarch, and toss well to coat. Continue cooking the apple filling for another 3-4 minutes until the flour/cornstarch dissipates, and the sauce thickens some and develops into a caramel-like consistency that coats the apples.

Step 3

Remove the skillet from heat and set aside for the apple pie filling to cool down to room temperature.

Step 4

Position an oven rack in the center position, and then preheat the oven to 375°F.

Step 5

In a medium bowl, combine the melted butter, flour, brown sugar, granulated sugar, and cinnamon. Use your hands (fitted with disposable gloves if desired) to stir the mixture together until it looks like wet sand crumbles. Cover the bowl and set aside until ready to assemble the pie.

Step 6

Grab your shaped pie crust from the fridge/freezer and place it onto a large foil-lined baking sheet. *This step is a good measure just in case any of the filling bubbles over and there is spillage. Then carefully pour the apple filling (be sure to scrape in all that brown sugar gooeyness, too!) into the crust, and use a rubber spatula to pack the apples into the crust. Then evenly sprinkle the crumble topping over the apple filling.

Step 7

for 55-65 minutes or until the crumble and pie crust edges are lightly golden brown. At the 35-minute mark, cover the pie edges with foil or one of those pie shields if you have them. This will allow for the pie to continue cooking, but prevent the crust from browning too quickly and burning.

Step 8

I know, it’s tempting to want to dive on in after baking, but don’t. Place the pie onto a wire rack to cool down for at least 6 hours. This time allows for the pie to settle and for the filling to set beautifully. If you cut into it too early, the pie will be runny and likely fall apart, I’d hate that for you. So, let the pie rest!

Step 9

When ready, slice the pie into wedges and serve it with vanilla ice cream or whipped cream (if desired) for the most delicious treat you’ll ever have, whew. Enjoy, y’all!