Autumn Essentials Apple Pie Bourbon Shots Recipes

AUTUMN ESSENTIALS: APPLE PIE BOURBON SHOTS

Steps:

• 1. PREP/PREPARE
• 2. I found that using one apple was enough to infuse the bourbon; however, the variety of the apple will determine the drinks flavor. So, choose sweet or tart... up to you.
• 3. Before adding the nutmeg, grate off a bit of the top and bottom. This will help it release its flavors into the bourbon. But do not add the shavings; just the nutmeg.
• 4. There is really no need to peel the apple, or remove the skin from the ginger... up to you, it will not impact the recipe.
• 5. The container I used for this was a mason jar that held 16 fluid ounces, and the proportions listed in this recipe are geared to that size.
• 6. Gather your Ingredients (mise en place).
• 7. Add the apple, sugar, nutmeg cinnamon sticks, and ginger to a jar with a tight-fitting lid.
• 8. Pour in the bourbon.
• 9. Gently turn the jar over a few times, to help dissolve the sugar into the bourbon, and then sit in a window, and wait four days.
• 10. Chef's Note: With the lushes I have coming-and-going in this house, I had to hide it behind a sofa in the first-floor sitting room.
• 11. Chef's Note: Once or twice a day, turn the jar over, and then back up.
• 12. After four days, open and taste. If it is not strong enough for you, leave it another day or two.
• 13. Chef's Note: Mine was perfect after four days.
• 14. PLATE/PRESENT
• 15. Strain out the solids, and have at it. Enjoy.
• 16. Keep the faith, and keep cooking.

BOURBON APPLE PIE

Steps:

• Make the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse until it is in pea-size pieces. Add the bourbon and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
• Make the filling: Peel the apples and slice about ¼ inch thick. Toss with the lemon juice and ¼ cup bourbon. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add 2 more tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
• Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
• Spoon the apple filling into the prepared pie crust. Drizzle with the remaining 1 tablespoon bourbon and dot with the remaining 1 tablespoon butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
• Put a baking sheet on the lowest oven rack; preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.

APPLE-BOURBON POTPIES

Steps:

• Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
• Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
• On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.