Delish Bourbon Apple Pie

There’s a moment in late afternoon when the house goes quiet and the kitchen catches that soft, honeyed light — that’s when Delish Bourbon Apple Pie tends to happen around here. It’s a cozy classic with a grown-up whisper, the kind of pie that smells like a walk through an orchard with a scarf around your neck and someone’s glove tucked inside your pocket. Apples tumbled with warm spice, a buttery, flaky crust, and a little splash of bourbon that brings out the apple’s natural sweetness and adds this lovely, toasty depth. It’s familiar, and yet just enough of a twist to feel a bit special. The kind of recipe you pull out when the weekend feels long and gentle, or when you want to make something humble that still feels like a celebration.

I’ll admit, part of my love for it is the ritual. The apples squeak softly as you slice them, the bourbon opening with that caramel oak scent as soon as the bottle pulls its cork. There’s always someone drifting through — a kid asking for “just one apple slice, please,” and then circling back for a second; my husband waiting for the moment the oven door closes so he can set the timer like it’s a ceremony. The dog plants himself in front of the oven as if his patience will make it bake faster, nose working overtime. Once, I got a little heavy-handed with the bourbon and we all laughed when the steam hit us — it smelled like a pie and a cozy bar in winter had fallen in love. Honestly, it was still delicious, and we poured coffee and cut warm slices anyway, and that’s what I remember most: everyone leaning in, plates in hand, the soft music in the background, and a pie that tasted like home with a wink.

Why You’ll Love This Delish Bourbon Apple Pie

– It smells incredible — the moment the pie warms, you get cinnamon and vanilla and this quiet, oaky sweetness from the bourbon that makes the kitchen feel like a little cabin retreat.
– The texture is everything: tender apples that still have a friendly bite, tucked under a crust that crackles when you cut into it.
– It’s unfussy comfort with a hint of celebration, perfect for Sundays, for family drop-ins, or just because apples were on sale and you needed something cozy.
– It keeps beautifully, so you can enjoy a warm slice after dinner and a chilled, perfectly set slice with coffee the next morning.
– It’s flexible: make it rustic or polished, top it with a sugar-sparkled lid or a lattice if you’re feeling fancy, and it always feels like the right call.
– That bourbon note is subtle but memorable — a little grown-up without being fussy.

Slow Moments

There’s a pace I fall into with this pie. I put on something low and soft — a piano playlist or the kind of old record that crackles at the edges — and set a mug of coffee within easy reach. The apples pile up in a bowl like crisp little moons, and I taste as I go, because how could you not. The bourbon swirls in, dark and warm, and for a second the kitchen smells like caramel corn and applewood.

I roll out the dough on a floured board, and the wooden pin makes that comforting, hollow clack when it meets the counter. Little hands pop in, curious; they press a fingertip into the dough and tiptoe away, giggling when I pretend to be scandalized. Sometimes my husband stands at the sink drying dishes we don’t really need to dry, but it gives his hands something to do while he tells a story about his day. I press the edges, crimping them slowly, like folding a little love note all the way around. There’s no rush. The oven hums, and the house leans into the warmth.

By the time the pie bakes, the dog has given up his guard post and flops right in the middle of the floor, tail gently thumping whenever anyone walks by. The timer goes off and I don’t open the door right away — I peek through the glass, looking for the telltale bubbling in the vents, the glossy top, the crust going from golden to bronzed. When it finally lands on the counter, the whole kitchen gathers around like it’s a campfire. We wait just long enough to keep our slices intact (most of the time), and then it’s forks against plates and those little happy sighs you can’t fake.

Time-Saving Hacks

– No shame in a store-bought crust on a busy day. Brush it with a touch of cream or milk for a home-baked finish.
– Slice the apples the night before and toss them with a squeeze of lemon, then refrigerate in a sealed container. They’ll stay bright and ready.
– Mix your spices in a tiny jar so you can just sprinkle and go. It’s a small step that feels like magic on a weeknight.
– Use a parchment-lined sheet pan under the pie to catch drips and make cleanup easy. It’s also a nice way to move the pie around without fear.
– Honestly, letting the pie rest is the best “hack.” It slices cleaner and tastes deeper an hour later, and even better the next day.
– Bake it earlier in the day and re-warm slices before serving. Your evening self will thank you.

Serving Ideas

– A simple scoop of vanilla bean ice cream melting over a warm slice — always a win.
– Lightly sweetened whipped cream with a hint of maple or a pinch of cinnamon feels very weekend-brunch.
– For a cozy, old-fashioned touch, serve with a thin slice of sharp cheddar. The salty tang against the sweet apples is wonderful.
– Drizzle a spoonful of warmed caramel if you’re leaning festive, or a spoon of thick yogurt if you want something more breakfast-y.
– Pair with hot coffee in the morning, a cup of black tea in the afternoon, or a small glass of bourbon after dinner if you’re feeling matchy-matchy.
– On slow weekends, make it the centerpiece with a plate of crisp pears and a bowl of toasted nuts for nibbling between bites.

Tips & Mistakes

I’ve learned to keep an eye on the moisture — apples can be chatty and juicy. If the filling looks too glossy before baking, give it an extra minute to settle, and don’t be afraid to vent the top a little more so steam can escape. I once forgot the vents entirely and ended up with a delicious, slightly lopsided bubble on one side we still laugh about.

If your crust edges brown too fast, a gentle foil collar or pie shield is your friend. Place the pie on the lower third of the oven for a sturdier bottom crust. And as tempting as it is, cutting too soon will make the slices slump. I’ve done it, we’ve loved it anyway, but the tidier wedge comes with a little patience. Lastly, the bourbon is a grace note — more than a splash can take over. Ask me how I know.

Storage Tips

I let the pie cool on the counter and then tuck it under a loose tent of foil overnight. The next day, it slides into the fridge, where it keeps a handful of days — if it lasts that long. Warm a slice in a low oven until the crust wakes up and crisps again; the microwave works in a pinch, but that softens the crust. Cold slices with hot coffee are their own delight, especially when the morning is quiet and you’re still in slippers. If there’s a last sliver before school, I wrap it in parchment, and it turns into a little lunchbox treasure. The dog continues to supervise.

Variations and Substitutions

I love mixing apple varieties — a crisp one with a softer one gives the filling texture. If bourbon isn’t your thing, apple cider or even a splash of vanilla brings gentle warmth without the spirit. A little orange zest brightens everything on gray days; a whisper of cardamom is lovely when you want something more aromatic. If you like a nutty crunch, scatter a few chopped pecans over the filling before the top crust. For a cozy twist, swap the top crust for a crumbly streusel and bake until the crumbs are toasty and golden. I’ve also folded a bit of sharp cheddar into the crust for a playful, savory edge, and it pairs beautifully with the apples. Not every experiment sticks — I tried fresh rosemary once and found it a bit bossy — but that’s the fun of it.

Frequently Asked Questions

Delish Bourbon Apple Pie

Buttery double crust pie packed with tender bourbon-kissed apples, warm cinnamon spice, and a golden, sugared top. A cozy, crowd-pleasing dessert with deep caramel notes and a flaky finish.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups all-purpose flour for crust
• ▢ 1 cup unsalted butter, cold and cubed for crust
• ▢ 1 tablespoons granulated sugar for crust
• ▢ 1 teaspoons kosher salt for crust
• ▢ 0.67 cups ice water add just enough to bring dough together
• ▢ 0.25 cups all-purpose flour for dusting/rolling
• ▢ 3 pounds apples, peeled, cored, and sliced mix of Granny Smith and Honeycrisp
• ▢ 0.75 cups granulated sugar for filling
• ▢ 0.25 cups light brown sugar, packed for filling
• ▢ 0.25 cups bourbon
• ▢ 1 tablespoons fresh lemon juice
• ▢ 2 teaspoons ground cinnamon
• ▢ 0.25 teaspoons ground nutmeg
• ▢ 0.25 teaspoons ground allspice
• ▢ 0.25 teaspoons kosher salt for filling
• ▢ 0.25 cups cornstarch thickener
• ▢ 1 teaspoons vanilla extract
• ▢ 2 tablespoons unsalted butter to dot the filling
• ▢ 1 count egg for egg wash
• ▢ 1 tablespoons milk for egg wash
• ▢ 1 tablespoons coarse sugar for topping

Instructions

Preparation Steps

• Make the crust: In a bowl, whisk flour, sugar, and salt. Cut in the cold butter until pea-sized. Drizzle in ice water, tossing just until the dough holds when pressed. Divide into 2 disks, wrap, and chill 30 minutes.
• Macerate apples: In a large bowl combine apples, granulated sugar, brown sugar, bourbon, and lemon juice. Let sit 10 minutes to release juices.
• Add spices and thickener: Stir in cinnamon, nutmeg, allspice, salt, cornstarch, and vanilla until evenly coated.
• Roll the bottom crust: On a lightly floured surface, roll one dough disk to about 12 inches. Fit into a 9-inch pie dish, leaving overhang.
• Fill and dot: Spoon apple mixture into the crust and dot with the butter pieces.
• Top crust: Roll the second disk to 12 inches and place over filling (or make a lattice). Trim, tuck, and crimp edges. Cut a few vent slits if using a full top.
• Egg wash: Whisk egg with milk. Brush the top and sprinkle with coarse sugar.
• Bake: Place the pie on a lined sheet. Bake at 425°F for 20 minutes. Reduce to 375°F and bake 35 to 40 minutes more, until the crust is deep golden and juices bubble in the center.
• Cool: Let cool at least 2 hours before slicing so the filling sets.

Notes

Chill the dough well for maximum flakiness. If you prefer a milder bourbon flavor, reduce to 0.17 cups; for stronger notes, brush 1.0 tablespoons bourbon over the apples just before adding the top crust. If the edges brown too quickly, tent with foil. The alcohol largely bakes off, leaving warm caramel-vanilla flavor.