Best Bourbon Spiced Apple Pie Recipes

Bourbon Spiced Apple Pie image

Provided by Charlotte J

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

7 -8 large granny smith apples (peel, core and thinly slice, 1/8-inch) or 7 -8 large other tart baking apples (peel, core and thinly slice, 1/8-inch)
2 tablespoons water
4 tablespoons lemon juice (juice of 1 lemon)
1/2 cup sugar
3 1/4 cups brown sugar (this is correct)
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon mince orange peel, dry
1 tablespoon dry tapioca (instant tapioca)
1 1/2 tablespoons butter
1/8-1/4 cup Bourbon

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.

Nutrition Facts : Calories 530, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.7, Sodium 192, Carbohydrate 129.8, Fiber 5, Sugar 119.7, Protein 0.8

Apple Ginger Pie with Cider-Bourbon Sauce image

Yield Serves 8

Number Of Ingredients 24

Crust
2 1/2 cups unbleached all purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon apple pie spice
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/3 cup chilled solid vegetable shortening
7 tablespoons sour cream
Filling
3 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch-thick slices
2/3 cup sugar
1/4 cup all purpose flour
3 tablespoons minced crystallized ginger
2 tablespoons bourbon
1 teaspoon apple pie spice
Milk
Sugar
Vanilla ice cream
Cider-Bourbon Sauce
5 cups apple cider
5 tablespoons unsalted butter
2 tablespoons sugar
3 tablespoons bourbon
Makes about 1 cup

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.