My homemade bourbon apple pie is simply so delicious. With a flaky cinnamon pie dough and a flavorful spiced apple and bourbon filling, it's really the perfect twist on a classic. It's all baked up with an easy (yet impressive) lattice top crust!
This apple pie recipe with a twist is perfect for Thanksgiving. Not only is the filling easy to make, but I'll show you how to make pie dough in your stand mixer.
If you prefer, or don't have a stand mixer, you can easily make the flaky pie crust by hand too. The pie crust is lightly spiced with cinnamon, giving you the perfect pie for fall!
The filling starts with macerating the apples, then the apples are briefly cooked before being tossed with boubon. I topped the whole thing with a lattice top and course, homemade whipped cream!
If you're looking for more pie and tart recipes to try for your Thanksgiving table, or if you're more of a crumble-topped pie lover, then you need to try my dutch apple pie!
Simple Ingredients
- Apples:I use a mix of granny smith and braeburn, having a mix of apples will bring more flavour to your pie!
- Butter: I used unsalted European style butter for the pie dough. European butter has a higher butterfat content so it is much richer and creamier.
- Vinegar: This is optional, but I like to add a bit of vinegar to the water to my pie dough.
How to make this recipe
One: Whisk together the dry ingredients for the pie dough. Keep in the fridge, then mix the water and vinegar together. Add some ice cubes to keep it extra cold. Keep everything in the fridge for 15 minutes.
Two: In your stand mixer bowl, toss the butter cubes with the dry ingredients. You want to make sure that every cube is coated with flour.
Three: In the stand mixer fitted with the paddle attachment, put the speed to low and let it mix for 2 minutes. You want the butter to be about the size of peas.
Four: With the mixer running on low, slowly pour in the wet ingredients. You won't need to pour it all in - just until it is wet enough.
Five: Wrap up your dough in plastic and chill for at least 1 hour. Roll out the dough and fold it over itself like an envelope. This will make your crust very flakey! Wrap it up in plastic again and chill for at least 2 hours or preferably overnight.
Six: In a medium pot, mix together your sliced apples, brown sugar, and lemon juice. Let it sit for 30-45 minutes.
Seven: Sprinkles over your spices, vanilla and salt. Heat over medium heat for 5-8 minutes. Turn off the heat and add your bourbon and flour, mixing well.
Eight: Pour the filling into a tray. This will help the filling cool down faster.
Nine: Cut your pie dough in half and roll out the first half on a lightly floured surface, until it is about 1 inch wider than your pie plate. Pour in your apple filling - be careful as it might overflow a tad! Chill in the fridge for 15 minutes.
Ten: While your pie is chilling, roll out the other half of your dough. Use a pastry cutter or pizza slicer to cut out lattice strips. Take your pie out and weave the strips together. I took some of the leftover dough and cut out shapes using a pie crust cutter! Brush with an egg wash and bake at 400 degrees for 75 minutes.
Making the Perfect Pie!
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- If your pie is browning too quickly and starting to burn, cover it with foil.
- Let your pie cool for at least an hour before you slice it, otherwise you won't have beautiful slices. If you can wait (I know, it's hard!) let it chill overnight to get those picture perfect pie slices.
- I don't recommend brushing the egg wash on the edges of the pie as those will brown easily anyways!
Love pie? Try these recipes!
Make sure to tag me on Instagram @alpineella and leave a review below if you've made this pie! If you want more baking ideas, you can follow me on Pinterest
Recipe
Bourbon Apple Pie with Flaky Pie Crust
Equipment
- 1 x 9-inch pie plate
Ingredients
Pie Dough
- 360 grams (3 cups) flour
- 1 teaspoon kosher salt
- 280 grams (2 ½ sticks) butter
- 160 millilitres (11 tablespoon) ice water
- 2 teaspoons white wine vinegar
- 2 teaspoons ground cinnamon
Apple Pie Filling
- 1220 grams (10) apples peeled, cored and sliced thinly
- 226 grams (1 cup) light brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- ¼ teaspoon nutmeg
- ½ teaspoon ground ginger
- 2 tablespoons lemon juice
- 40 grams (⅓ cup) flour
- 1 tablespoon bourbon
- 1 egg yolk for egg wash
Whipped Cream
- 240 grams (1 cups) heavy cream
- 3 tablespoon confectioners' sugar
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
Make Pie Dough
- Mix together the flour, cinnamon, and salt in a large bowl. Cut the butter into ½ inch cubes and place on a plate. Mix the water and vinegar together in a jug. Place everything in the fridge for at least 15 minutes
- Place all the dry ingredients into the bowl of a stand mixer fitted with the paddle attachment. Add the butter and toss them in the flour, making sure they're completely covered in flour.
- Put the speed to low and mix together until the butter is the size of peas, about 2 minutes. If using your hands, mix together the butter and flour until the size of peas.
- With the mixer running on low, pour in the water/vinegar, until the mixture is wet enough - I didn't use all of the water and left about 1 tbsp. If using your hands, create a well in the center of the bowl and pour the water/vinegar there. Use your hands to toss the mixture together. You don't want it to be too wet or too dry
- Place the dough onto a floured surface and use your hands to shape it into a disc. Cover in plastic wrap and chill for at least 1 hour
- After 60 minutes in the fridge, roll it out on a lightly floured surface until it's ¼ inch thick. Fold it in half, then in half again. Split the dough in 2, and wrap each half in plastic. Refrigerate for at least 2 hours or preferably, overnight.
Make Pie Filling
- In a medium pot, combine the diced apples, lemon juice and light brown sugar. Toss it and let it sit for 30-45 minutes
- Sprinkle over the spices, vanilla and salt and cook for 5-8 minutes over medium heat. Take it off the heat and add the bourbon and flour.
- Let it cool completely. To speed this up, pour it into a tray.
- Line a baking sheet with foil to catch any juices. Heat oven to 400°F/200°C.
- Take your dough out of the fridge and let it come to room temperature for about 20 minutes. Roll the dough out onto a lightly floured surface until it is about 1 inch wider than your pie plate. Carefully place the dough onto your pie plate. Pour your cooled filling into the pie plate. Chill in the fridge for 15 minutes
- Roll out your second dough, making it a bit thicker than your other dough. and cut into pieces to make a lattice. Weave them together on top of your pie. Trim the lattice edges so they aren't sticking out over the sides. Tuck the excess sides under and press it gently together to make your edges. Crimp the edges as you wish. Brush it with your egg wash (though leave the edges, those will get brown anyways!)
- Bake pie for 65-75 minutes. If your pie edges are too brown, you can cover them with foil. Cool pie for at least an hour before cutting.
Make Whipped Cream
- Whip all ingredients together with a hand held mixer until you have soft peaks.
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Nicole says
Love a good apple pie. This one is up there with the best.
Was difficult to wait an hour before cutting into it.