Bourbon Apple Pie Recipes

BOURBON APPLE PIE

Steps:

• Preheat oven to 400 degrees. Peel and core the apples. In a large bowl mix sugar, flour, cinnamon, nutmeg, ginger and apples. Toss to coat evenly.
• In a wok or large skillet over medium heat, melt butter and add apple mixture. Cook until apples start to soften and brown slightly, about 7-10 minutes. Reduce heat to low and add bourbon (you can use brandy instead). Simmer down to a light syrup, about 10 minutes. Remove from heat and add the orange zest.
• Put one pie crust into a 9" deep pie dish. Add filling. Slice the second pie crust into 1/2" strips. Lattice the top using the strips and using a basting brush coat lattice with egg wash (beaten egg plus 1 tablespoon of water). Sprinkle evenly with tablespoon of sugar.
• Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Keep a cookie sheet on the oven rack below to catch any spillage from the pie. Serve warm with ice cream and La Lechera Dulce de Leche.

BOURBON APPLE PIE

Steps:

• 1. Combine sugar, flour, cinnamon, nutmeg and salt. 2. Mix apples and bourbon. 3. Add sugar mixture, pecans or walnuts, and raisins to apples and mix all together. 4. Line a greased, 9-inch pie plate with half the pastry. Paint the bottom with apricot glaze. Heap the apple mixture in the pastry**. Dot with butter. Roll out the remaining pastry, place on top of the apples, flute the edges, and cut vents in top of the pastry to allow steam to escape. Brush the crust with a mixture of 1 egg plus 2 T cream and dust with sugar. 5. Bake 45 minutes or until the crust is browned and apples tender. (To keep the edges of the pie from getting too brown, cover them with 1-1/4 inch wide strips of foil; remove 15 min before end of baking time.) Hints: *To plump raisins: Cover with bourbon (or apple or orange juice) for a few hours or overnight. **Place the apples on the bottom pie crust with a slotted spoon, minimizing the amount of liquid transferred to the bottom of the pie. You may also spread 1/4 c of bread crumbs over the bottom crust before adding the apple mixture to minimize amount of liquid which accumulates in the bottom of the pie. This is the secret of a good apple pie.

EXTRA EASY BOOZY BOURBON APPLE PIE

Steps:

• Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
• In medium bowl, gently stir together Filling ingredients. Spoon mixture evenly into crust.
• In small bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons cold butter until crumbly (streusel will look dry). Sprinkle over filling.
• Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving.
• In small bowl, stir Bourbon Drizzle ingredients until smooth; drizzle over cooled pie (don't be tempted to drizzle over hot or very warm pie, or it will melt into streusel).