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Delish Bourbon Apple Pie

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
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

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.