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Bourbon Apple Pie

A delightful twist on traditional apple pie featuring fresh Granny Smith apples and a luscious bourbon-infused glaze, perfect for family gatherings or cozy evenings.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 10 cups 10 Granny Smith apples: peeled, cored, and thinly sliced Don't skimp on quality; Granny Smith adds the perfect tartness.
  • 1/4 cup Bourbon: For that rich flavor. Choose a smoother bourbon like Maker’s Mark for best results.
  • 1/2 cup granulated sugar Adjustable to your taste; feel free to substitute with brown sugar for a deeper flavor.
  • 1/4 cup all-purpose flour This will help thicken the filling.
  • 1 teaspoon ground cinnamon The quintessential spice for apple desserts.
  • 1 dash kosher salt Adds depth to your sweetness.
For the Crust
  • 2 pieces unbaked pie crusts You can use homemade or store-bought, but homemade delivers a lovely texture.
  • 1 large egg: room temperature, beaten For that lovely glaze finish on your crust.

Method
 

Preparation
  1. In a large bowl, place the sliced apples and pour the bourbon over them.
  2. In a separate medium bowl, combine the sugar, flour, cinnamon, and salt. Add this mixture to the apples and gently toss until every slice is coated.
  3. Set aside to let the flavors meld for about 15 minutes while you preheat your oven.
Preparing the Pie Shell
  1. Preheat the oven to 425°F (220°C).
  2. On a lightly floured surface, roll out one pie crust into a 12-inch circle. Carefully place it into a 9-inch pie pan and set aside.
Filling and Baking
  1. Spoon the delicious apple filling into the prepared crust, mounding it slightly in the center for a rustic look.
  2. Roll out the second crust and cover the filled pie, crimping the edges decoratively to seal in all that goodness.
  3. Brush the top crust with the beaten egg and cut 4-6 slits for venting.
  4. Bake in the preheated oven for 15 minutes, then lower the temperature to 350°F (175°C) and bake an additional 55-60 minutes or until the crust is golden brown and the filling is bubbling.
Cooling and Serving
  1. Once done, allow your pie to cool completely before slicing. This helps the filling set, so you have picture-perfect slices to enjoy.

Notes

Serve your warm pie with a scoop of vanilla ice cream or a drizzle of caramel sauce. Keep leftover pie covered at room temperature for up to 2 days, then refrigerate it for another 3-5 days. You can make the filling in advance and refrigerate it for 1-2 days, or freeze it for up to a month before baking.