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Whole Bourbon Apple Pie on a White Table with Apples and Towel.
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Bourbon Apple Pie

Bourbon Apple Pie is a sophisticated twist to the classic dessert, made with bourbon-infused apples in a flaky, golden crust. Enjoy a slice of this pie, and you'll savor the perfect blend of sweet, tart, and warm flavors with every bite!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Course: Dessert
Keyword: Bourbon Apple Pie
Servings: 12 pieces
Calories: 258kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Filling

  • 10 Granny Smith apples, peeled, cored, thinly sliced (about 10 cups)
  • ¼ cup (57 g) Bourbon
  • ½ cup (100 g) granulated sugar
  • ¼ cup (31 g) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 dash kosher salt

Crust

Egg Wash

  • 1 large egg, room temperature, beaten

Instructions

Filling

  • Place the sliced apples into a large bowl. Pour the bourbon over the apples.
  • In a medium bowl, combine the sugar, flour, cinnamon, and salt.
  • Add the sugar mixture to the bowl of apples, tossing to coat. Set aside as you roll out the dough.

Assembly

  • Preheat the oven to 425°F.
  • Onto a lightly floured surface, roll out one of the pie crusts into a 12-inch circle. Place into a 9-inch pie pan, overlapping the sides.
  • Spoon the bourbon apple pie filling into the prepared crust.
  • Roll out the second pie crust into a 12-inch circle and place it over the filled pie. Seal the edges and trim excess dough. Crimp the edges with your fingers or a fork. To use your fingers, hold your thumb and index finger together on one hand and place them on the edge of the crust. With the thumb and index finger of your other hand, press the dough in between your thumb and index finger, creating a decorative pattern. Continue this motion around the entire perimeter of the pie. Alternatively, you can use a fork to crimp the edges. Press the tines of the fork gently into the edge of the crust, creating a series of evenly spaced indentations.
  • Brush the top crust with the beaten egg.
  • Using a sharp knife, cut 4-6 small slits into the pie crust for venting. Venting ensures proper baking and prevents issues like a soggy crust or filling overflow.
  • Bake for 15 minutes. Then, reduce the oven temperature to 350°F. Bake an additional 55-60 minutes, or until the crust is golden brown. (If the crust is getting too dark, cover with a pie shield or aluminum foil.)
  • Let the pie cool before cutting and serving.

Nutrition

Serving: 1piece | Calories: 258kcal