APPLE-CRANBERRY PIE WITH OATMEAL COOKIE CRUMBLE

Okay, now we get more complicated. Here, you’ll make one mixture that’ll serve as both the crust and the crumble topping, depending on what additives you give to each and how you work with them in the recipe. It’s pretty demanding, but there’s bourbon in the mix to ease your troubles. By the way, since the results are pretty dramatic, avoid cheap booze. You need a good bourbon to offer maximum flavor.

24 tablespoons (3 sticks) unsalted butter, melted and cooled to room temperature, plus additional for the sheet pan

3½ pounds tart medium baking apples, such as Empire or McIntosh, peeled, cored, and diced (about 9 cups)

3½ cups plus 2 tablespoons all-purpose flour

1¾ cups granulated white sugar

¾ cup dried cranberries

3 tablespoons bourbon

3 cups rolled oats

2 cups packed light brown sugar

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

¼ cup water

2 cups finely chopped walnuts

1 teaspoon vanilla extract

1. Position the rack in the center of the oven. Heat the oven to 350°F. Generously butter the inside of a 13 × 18-inch lipped sheet pan.

2. Mix the apples, 6 tablespoons of the flour, ¾ cup of the granulated white sugar, the cranberries, and bourbon in a large bowl until the apples are thoroughly coated. Set aside.

3. Using a handheld electric mixer or a stand mixer with the paddle attachment, mix the remaining 3¼ cups flour, the remaining 1 cup granulated white sugar, the oats, brown sugar, baking powder, cinnamon, and salt in a second large bowl at medium speed until uniform.

4. Add the melted butter and beat at low speed until the mixture forms a dry crumble that will hold together when squeezed into little bits. Scoop out one-third of this mixture, place it in a small bowl, cover with a clean kitchen towel, and set aside.

5. Stir the water into the crumbly dough remaining in the large bowl until the dough can hold its shape. Pour into the prepared pan and press this mixture evenly across the bottom with clean, dry fingers to form a crust.

6. Spoon and spread the apple mixture over the crust.

7. Stir the walnuts and vanilla into the reserved crumbly mixture. Squeeze small handfuls of this mixture into oblongs, then crumble these into small pebbles and dusty bits across the top of the filling.

8. Bake until the filling is bubbling at the edges and the topping has browned, about 1 hour. Cool in the pan on a wire rack for at least 1 hour before serving.