Bourbon Spiced Apple Pie Recipes

BOURBON SPICED APPLE PIE

Steps:

• This recipe is for a 9.5-inch, double crust, deep-dish pie.
• Put the sliced apples in a large pot and simmer with the water and lemon juice.
• Simmer and stir until just tender, 8-10 minutes.
• As the apples are simmering, prepare your favorite 2-crust pie crust recipe.
• Line a deep dish pie pan with the bottom crust.
• Preheat oven to 425°.
• Mix together the sugar, brown sugar, flour, salt, spices and tapioca.
• Remove the apples from the pot using a slotted spoon to drain off the excess liquid and place directly into the pie shell.
• Pour the dry ingredients over the apples and dot with the butter.
• Pour the bourbon very carefully over the top.
• Lattice the top crust of the pie if desired, using extra bourbon on your fingers to moisten the pastry to keep it pliable and along the edges to seal.
• Bake at 425° for 15 minutes, then reduce heat to 350° for another 15 minutes or until the pie crust is golden brown.
• Let sit before slicing.

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.