Nothing says comfort like a warm slice of apple pie, but add a splash of your favorite spirit, and you’ve got a dessert that’s truly unforgettable. This boozy apple pie recipe combines the classic flavors of cinnamon and apples with a hint of alcohol for an adult twist on a beloved dessert.
Why This Recipe Works
- The alcohol not only adds depth to the flavor but also helps to tenderize the apples, making them perfectly soft.
- Using a mix of apple varieties ensures a balance of sweet and tart flavors in every bite.
- The secret ingredient, a splash of bourbon, elevates the pie from great to extraordinary.
Ingredients
- 6 cups thinly sliced apples (a mix of Granny Smith and Honeycrisp)
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup bourbon
- 1 tbsp lemon juice
- 2 pie crusts (homemade or store-bought)
- 1 egg, beaten (for egg wash)
Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Rolling pin
- Pastry brush
- Oven
Instructions
Preheat and Prepare
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, bourbon, and lemon juice. Toss until the apples are evenly coated. Let the mixture sit for about 10 minutes to allow the flavors to meld.
Roll Out the Crust
Roll out one of the pie crusts on a lightly floured surface until it’s about 12 inches in diameter. Carefully transfer it to your pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
Fill the Pie
Pour the apple mixture into the pie crust, spreading it out evenly. Roll out the second pie crust and place it over the filling. Trim, seal, and crimp the edges. Cut a few slits in the top crust to allow steam to escape. Brush the top with the beaten egg for a golden finish.
Bake to Perfection
Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the edges start to brown too quickly, cover them with strips of aluminum foil.
Cool and Serve
Allow the pie to cool on a wire rack for at least 2 hours before serving. This waiting period is crucial as it allows the filling to set, making it easier to slice.
Tips and Tricks
For an even more flavorful pie, consider soaking the apple slices in bourbon overnight before assembling the pie. This step not only infuses the apples with a deeper bourbon flavor but also ensures they’re extra tender. Another tip is to sprinkle a little coarse sugar on top of the egg wash before baking for a sparkling, crunchy crust. Lastly, serving the pie with a scoop of vanilla ice cream or a dollop of whipped cream can balance the richness of the bourbon.
Recipe Variations
- Swap bourbon for rum or brandy for a different flavor profile.
- Add a handful of raisins or chopped nuts to the apple mixture for added texture.
- For a lattice top, cut the second pie crust into strips and weave them over the filling before baking.
- Make mini pies using a muffin tin for individual servings.
- Experiment with different spices, such as cardamom or allspice, to customize the flavor.
Frequently Asked Questions
Can I make this pie without alcohol?
Absolutely! If you prefer a non-alcoholic version, simply omit the bourbon and replace it with an equal amount of apple cider or apple juice. The pie will still be delicious, though it will lack the depth of flavor that the bourbon provides.
How do I store leftovers?
Leftover pie can be covered and stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, place a slice in a 350°F (175°C) oven for about 10 minutes, or until warmed through.
Can I freeze this pie?
Yes, this pie freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. To serve, thaw it in the refrigerator overnight and then reheat in a 350°F (175°C) oven until warm.
Summary
This boozy apple pie is a delightful twist on a classic dessert, perfect for special occasions or whenever you’re in the mood for something a little extra. With its tender apples, flaky crust, and hint of bourbon, it’s sure to impress.