Bourbon Apple Pie

"One year, I added a splash of bourbon I was drinking to my pie. Now I make a bourbon apple pie every year!" says Rob Bleifer.

Total Time:
7 hr 10 min
1 hr
5 hr
1 hr 10 min

8 servings

  • For the crust:
  • 3 cups all-purpose flour, plus more for dusting
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon baking powder
  • Pinch of salt
  • 1/4 cup cold vegetable shortening
  • 2 sticks cold unsalted butter, cut into small pieces
  • 1 tablespoon bourbon
  • 8 to 10 tablespoons ice water
  • 1 large egg, lightly beaten
  • Coarse sugar, for sprinkling
  • For the filling:
  • 4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn and/or Golden Delicious)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup plus 1 tablespoon bourbon
  • 5 tablespoons unsalted butter
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Make the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse until it is in pea-size pieces. Add the bourbon and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. 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.

  • Make the filling: Peel the apples and slice about 1/4 inch thick. Toss with the lemon juice and 1/4 cup bourbon. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add 2 more tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.

  • Spoon the apple filling into the prepared pie crust. Drizzle with the remaining 1 tablespoon bourbon and dot with the remaining 1 tablespoon butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.

  • Put a baking sheet on the lowest oven rack; preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.

  • Photograph by Ryan Liebe

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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond