Bourbon Apple Pie
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
55
Spice
58
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cup
Granulated Sugar1 tsp
Baking Powder5 tbsps
Unsalted Butter1 large
Egg (lightly beaten)2 tbsps
Lemon Juice (fresh)1 tsp
Ground Cinnamon1 tsp
Ground GingerDirections:
1
Make the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine
2
Add the shortening and pulse until the mixture looks like coarse meal
3
Add the butter and pulse until it is in pea-size pieces
4
Add the bourbon and pulse until just incorporated
5
Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched
6
Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you
7
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
8
Make the filling: Peel the apples and slice about ¼ inch thick
9
Toss with the lemon juice and ¼ cup bourbon
10
Melt 2 tablespoons butter in a large skillet over medium-high heat
11
Add half of the apples and sprinkle with half of the granulated sugar
12
Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes
13
Reduce the heat to medium and cook until the apples soften, about 7 minutes
14
Transfer to a bowl
15
Add 2 more tablespoons butter to the skillet and repeat with the remaining apples and sugar
16
Add to the bowl and toss with the cinnamon and ginger
17
Let cool completely
18
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface
19
Ease into a 9-inch pie plate
20
Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface
21
Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use
22
Spoon the apple filling into the prepared pie crust
23
Drizzle with the remaining 1 tablespoon bourbon and dot with the remaining 1 tablespoon butter
24
Lay the dough round over the filling
25
Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers
26
Cut a few slits in the top crust to allow steam to escape
27
Brush the crust with the beaten egg and sprinkle with coarse sugar
28
Refrigerate 1 hour
29
Put a baking sheet on the lowest oven rack; preheat to 400 degrees F
30
Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes
31
Transfer to a rack and let cool at least 2 hours
32
Photograph by Ryan Liebe