Maple Bourbon Cinnamon Roll Apple Pie

Ingredients

• Crust:
• 1 refrigerated pie crust
• 1 tablespoon unsalted butter, melted
• 2 teaspoons ground cinnamon
• 2 teaspoons sugar
• Pie filling:
• 8 Granny Smith apples (about 6 cups), peeled, cored, thinly sliced
• 2 tablespoons cornstarch
• 1 1/2 tablespoons flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Pinch of allspice
• 1/2 cup sugar
• 1/4 cup maple syrup
• 3 tablespoons bourbon
• 1 tablespoon water
• 3 tablespoons butter
• Oatmeal Cookie Crumble:
• 1 1/2 cups old-fashioned oats
• 3/4 cup packed brown sugar
• 1/4 cup all purpose flour
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 6 tablespoon unsalted butter, softened

Instructions

1. Preheat oven to 400ºF and grease 9-inch pie dish.
2. Unroll crust on a lightly floured surface. Brush with melted butter and sprinkle evenly with cinnamon and sugar.
3. Roll crust up tightly and slice into 1/2 inch rounds.
4. Lightly roll each round out and press into the bottom of the pie dish. Press each round together, forming the crust. Make sure there are no spaces between the rolls.
5. In a large bowl, toss together the sliced apples, cornstarch, flour, cinnamon, salt, and allspice. Set aside.
6. In a small saucepan, combine 1/2 cup sugar, maple syrup, bourbon, and water. Stir just until the sugar dissolves and comes to a boil. Swirl the pan occasionally until the caramel browns evenly, but do not stir.
7. Remove from heat when caramel turns an amber color. Swirl in butter.
8. Pour the caramel over the apples and toss to coat.
9. Pour the apple filling into the pie dish.
10. To make the cookie crumble topping, in a medium size bowl, combine the oats, brown sugar, flour, cinnamon, salt, and butter.
11. Using your hands crumble the butter until incorporated.
12. Cover the apple pie with the cookie crumble.
13. Lightly cover with foil and bake in the oven until golden brown.
14. Remove foil for the last 5 minutes of baking. Allow to cool slightly before slicing.