Best Bourbon Apple Pie Recipes

APPLE GINGER PIE WITH CIDER-BOURBON SAUCE

Steps:

• For Crust :
• Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour.
• For Filling:
• Preheat oven to 400°F. Toss first 6 ingredients together in bowl.
• Roll out 1 dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off plastic. Roll out remaining dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound filling in pie dish. Invert dough over filling. Peel off plastic. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if browning too quickly, about 1 hour.
• Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce.
• For the cider-bourbon sauce:
• Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving.

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.

BACON-BOURBON APPLE PIE

Steps:

• 1. Heat oven to 400 degrees. 2. Mix brown sugar, cinnamon and 1/2 c. flour in med. bowl. Cut in 1/4 c. butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon. 3. Place crust in 9 in. pie plate as directed on pkg. for one-crust filled pie. Place apples in large bowl. Add sugar, remaining flour, bourbon and vanilla; mix lightly. Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet. 4. Bake 30 min. Reduce oven temperature to 350 degrees; bake 30 min. or until apples are tender. Cool. Variation: Omit bourbon. Increase vanilla to 2 T.

BOURBON CARAMEL APPLE CRUMBLE PIE

Steps:

• 1. First make the crumble: Toast the pecans in a small frying pan over medium heat until they are a dark brown color. Let them cool. Add the sugars and spices into the food processor and puree. Add the pecans and flour, and add the salt. Puree again and add the butter and vanilla and puree until crumbly. Pour them into a bowl and with your fingers, press the crumble so there are different sized crumbles and set aside. Next make the crust: Freeze your butter until solid, about a half hour or so. In a food processor, pulse the flour, salt, baking powder and sugar. Then add the frozen butter and pulse until the butter resembles the size of large peas. Add the cold cream cheese and pulse until the butter resembles small peas. Add the vinegar and apple juice and pulse. The mixture will be crumbly. Press it with your fingers, does it feel like with pressure it will come together? If not, add another Tbsp. of juice and pulse a little more. Add juice a Tbsp. at a time and pulse until the mixture comes together with your fingers pressing it, dump the mixture on a large saran wrap covered surface. Using the side of the wrap, push the wrap over the edges of the pile and begin pushing and pressing the dough together using the saran wrap under your hands. Eventually, have the saran wrap cover the dough, and using your hands, push it flat and then shape the dough into a flat, round shape. Work fast, you don't want the butter to melt. Once the dough is a nice shaped flat disc wrapped in saran wrap, place it in the fridge to rest for at least 30 minutes. When ready, take the dough out and let sit for ten minutes on more plastic wrap lightly dusted with flour on a work surface until the dough can be rolled out.
• 2. Cover the dough with more floured plastic wrap and roll into a circle large enough to fill your baking pan. Flip the dough onto your dish, peel the bottom wrap off and gently push the dough into your pan. Crimp the edges. Cover and chill again for an hour. Place a foil-covered baking sheet at the bottom rack of the oven. Preheat oven to 425˚ for 20 minute before baking-so. While the pie shell is chilling, prep your apples. In a very large bowl, toss the sliced apples with the lemon juice, cinnamon, nutmeg, bourbon and sugars. Let the apples macerate for one hour or more. Next, bake off the pie crust: Remove crust from the fridge and unwrap. Line it with a cut-to-fit parchment paper circle and use old beans gently in the pie as weights. Place the crust right on the baking sheet and bake for about 20 minutes. Remove from the oven and gently take the paper and beans out. Poke the bottom and sides with the tines of a fork and bake until pale golden, about 3 more minutes. If you see some bubbles forming, poke it gently with a fork. When ready, take the crust and put it on a baking rack to cool. After 3-4 minutes, brush the bottom and sides with the egg white. Let cool down completely. Using a fine metal sieve, pour the apples into a fine metal sieve and drain all the liquid. You should have close to a cup. Transfer the apples back into the bowl and toss with corn starch. Take the liquid and pour it into a small sauce pan. Over medium heat, add the 2 Tbsp. butter to the liquid and simmer for 15 minutes or so. The liquid will reduce down to about 1/3 cup and into a syrup. Pour the syrup back into the apples and toss. Meanwhile, melt the caramel in a small saucepan until it resembles a sauce. Drizzle a third of it on the bottom of your cooled pie crust. Pour half of the apples over it. Add another third of the melted caramel over the apples and pour the rest of the apples over it.
• 3. Drizzle the rest of the caramel over the apples, then tent the pie with tin foil, crimping over the crust. Make 3-4 vent holes into the tinfoil tent. Place the pie on the baking sheet and bake for one hour. Lower the oven to 400.˚ Take the pie out, and untent the pie and make a foil ring or a crust shield around the crust. Press the crumble into the top of the pie, covering the apples. Bake for 15-20 more minutes until the top is a nice, golden color and the apples are bubbly. Let the pie cool on a rack for an hour. While it is cooling, make the caramel sauce. Melt the caramel squares in a small bowl with the milk and apple juice, microwaving it for 1 1/2 minutes, stirring every 30 seconds until smooth. Let sit to thicken up for 10 minutes. Using a squeeze bottle or a pastry bag with a small pen tip, drizzle the caramel all over the pie topping. Serve warm.

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).

BACON-BOURBON APPLE PIE RECIPE - (3.6/5)

Steps:

• Heat oven to 400ºF. Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon. Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly and spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet. Bake 30 minutes. Reduce oven temperature to 350ºF and bake 30 minutes or until apples are tender. Allow to cool.

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.

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.

APPLE PIE PANCAKES W/ CARAMEL BOURBON GLAZE

Steps:

• 1. In a small saucepan, heat 1/2 cup of caramel topping and 3 Tbsp of bourbon.
• 2. Simmer on low heat while preparing pancake batter and pancakes.
• 3. In a large mixing bowl, combine Bisquick, egg, milk, apple pie spice and sugar.
• 4. Using a wire whisk, beat until batter is somewhat smooth.
• 5. Gently fold in the apples.
• 6. On a heated griddle or non-stick skillet, spray non-stick cooking spray. Pour just under 1/3 cup of the batter into the skillet. If using a large skillet, you should be able to get about 2 pancakes per batch. Don't overcrowd the skillet.
• 7. Cook until edges are dry and batter starts to bubble a little in the middle. Carefully turn the pancake over using a spatula. Once you have flipped the pancake, take a basting brush and dip into butter. Carefully spread the butter over the pancakes while they are in the skillet.
• 8. Place one pancake on a plate, add about 1 tablespoon of the bourbon glaze, top with another pancake and additional bourbon glaze.
• 9. Garnish with fried apple slices with cinnamon, if desired. Sprinkle with additional apple pie spice, if desired.

APPLE BOURBON PIE STREUSEL

Steps:

• Directions: To make the dough, in a food processor, pulse together the flour, granulated sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight. On a lightly floured work surface, roll out the dough into a 20-by-14-inch rectangle about 1/8 inch thick. Fold the dough in half and transfer to a 13-by-9-inch baking dish. Unfold the dough and press into the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch overhang, and fold in the excess dough so it extends just beyond the rim of the dish. Refrigerate the pie shell for 30 minutes. Position a rack in the lower third of an oven and preheat to 375°F. Meanwhile, make the filling: In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, bourbon and vanilla until well combined. To make the streusel, in a bowl, stir together the flour, granulated sugar, brown sugar, cinnamon, salt and pecans. Add the butter and work it in with your fingers, pinching to form pea-size pieces. Pour the apple mixture into the pie shell and sprinkle the streusel on top. Decorate the pie as desired with decorative cutouts. Bake until the streusel is golden brown and the apples are tender, about 1 hour and 45 minutes; if the top of the pie has browned after 1 hour, tent it loosely with aluminum foil. Transfer the pie to a wire rack and let cool for at least 2 hours before serving. Serves 12 to 14.

BACON-BOURBON APPLE PIE

Steps:

• Heat oven to 400ºF.
• Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.
• Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
• Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.

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.

APPLE PIE INFUSED BOURBON

Steps:

• Place first four ingredients into a lidded container. Pour the bourbon over. Cover, and let stand at room temperature for four days. Pour bourbon mixture through a fine mesh strainer, into a pitcher, discarding solids. Stir in the honey or agave nectar. Decant back into the clean, original bottles. Can be stored in the refrigerator for up to two months.

DEEP-DISH APPLE BOURBON STREUSEL PIE

Steps:

• To make the dough, in a food processor, pulse together the flour, granulated sugar and salt until combined, about 5 pulses. Add the butter and process until the mixture resembles coarse meal, about 10 pulses. Add 6 Tbs. of the ice water and pulse 2 or 3 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight. On a lightly floured work surface, roll out the dough into a 20-by-14-inch rectangle about 1/8 inch thick. Fold the dough in half and transfer to a 13-by-9-inch baking dish. Unfold the dough and press into the bottom and sides of the dish. Trim the edges, leaving a 1/2-inch overhang, and fold in the excess dough so it extends just beyond the rim of the dish. Refrigerate the pie shell for 30 minutes. Position a rack in the lower third of an oven and preheat to 375°F. Meanwhile, make the filling: In a large bowl, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg, cornstarch, bourbon and vanilla until well combined. To make the streusel, in a bowl, stir together the flour, granulated sugar, brown sugar, cinnamon, salt and pecans. Add the butter and work it in with your fingers, pinching to form pea-size pieces. Pour the apple mixture into the pie shell and sprinkle the streusel on top. Decorate the pie as desired with decorative cutouts. Bake until the streusel is golden brown and the apples are tender, about 1 hour and 45 minutes; if the top of the pie has browned after 1 hour, tent it loosely with aluminum foil. Transfer the pie to a wire rack and let cool for at least 2 hours before serving. Serves 12 to 14.

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).