Deep-Dish Bourbon Streusel-Topped Apple Butter Pumpkin Pie


Deep-Dish Bourbon Streusel-Topped Apple Butter Pumpkin Pie

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    If you’re in charge of bringing the dessert, we have you covered! This pie has layers of warm autumn flavors that will please any crowd.

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    Servings and Ingredients

    Serves 10
    2 recipes Single-Crust Pie Pastry
    4 Hy-Vee large eggs, divided
    1 tsp. water
    1 (15-oz.) can Hy-Vee pumpkin
    1 (14-oz.) Hy-Vee sweetened condensed milk
    1 c. apple butter
    1 tbsp. bourbon
    1 ½ tsp. pumpkin pie spice
    ¼ tsp. Hy-Vee salt
    ¼ c. Hy-Vee all-purpose flour
    2 tbsp. Hy-Vee brown sugar, packed
    1 tbsp. Hy-vee granulated sugar
    2 tbsp. cold Hy-Vee unsalted butter, chopped
    ⅓ c. roasted and salted shelled pistachios, chopped
    Chocolate curls, for garnish

    Things To Grab

    • Hy-Vee nonstick cooking spray
    • 9 1/2-inch deep-dish pie plate
    • Parchment paper
    • Pastry brush
    • Pizza cutter
    • Plastic wrap
    • Large bowl
    • Whisk
    • Large rimmed baking pan
    • Wire rack
    • 15x10x1-inch baking pan
    • Small bowl


    1. For pie, spray a 9 1/2-inch deep-dish pie plate with nonstick spray; set aside. Roll 1 pastry dough disk, from center to edge, on a lightly floured piece of parchment paper into a 14-inch round. Gently roll pastry around rolling pin; carefully unroll to place it on prepared pie plate. Ease pastry into pie plate without stretching. Trim pastry 1/2-inch beyond edge of pie plate; fold under pastry even with pie plate edge. Do not crimp edge. Whisk together 1 egg and water in a small bowl. Brush top edge with egg mixture; reserve remaining egg mixture.

    2. Divide remaining pastry dough disk in half. Reserve one portion for another use. Roll remaining portion on a lightly floured piece of parchment paper into a 1/8-inch-thick rectangle. Cut 1/4-inch-wide strips using a pizza cutter. Braid together 3 strips at a time. Lay braided pastry strips on edge of pastry-lined pie plate; gently press down to seal. Lightly cover with plastic wrap; freeze for 15 to 20 minutes.

    3. Place oven rack in the lower one-third of oven. Preheat oven to 425 degrees. For filling, whisk remaining 3 eggs in a large bowl. Add pumpkin, sweetened condensed milk, apple butter, bourbon, pumpkin pie spice and salt; gently whisk just until combined.

    4. Place pastry-lined pie plate in a large rimmed baking pan; pour in filling. Brush braided edge with additional egg mixture. Bake for 15 minutes. Reduce oven temperature to 350 degrees; cover braided edge with foil. Bake for 55 to 60 minutes more or until internal temperature of pie reaches 175 degrees to 180 degrees. Cool completely on a wire rack. Refrigerate until ready to serve.

    5. For streusel, line a 15x10x1-inch baking pan with parchment paper; set aside. Stir together flour, brown sugar and granulated sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs; stir in pistachios. Cover and freeze for 20 minutes. Spread streusel mixture evenly in prepared pan. Bake in center of oven at 350 degrees for 8 to 10 minutes or until lightly browned. Cool completely in pan on wire rack. Crumble into small pieces; store tightly covered at room temperature until ready to serve.

    6. To serve, let pie stand at room temperature for 15 minutes. Top with streusel; garnish with chocolate curls, if desired.

    Nutrition facts


    654 Calories per serving

    Amounts Per Serving

    • Total Fat: 30g
    • Cholesterol: 92mg
    • Sodium: 524mg
    • Total Carbohydrates: 81g
    • Protein: 12g

    Daily Values

    Iron 13%
    Calcium 12%
    Vitamin D 3%
    Potassium 3%