There is nothing better than a slice of apple pie. Except maybe a bourbon apple pie! When I was dreaming up pie recipes to do this year, I thought apple pie was too overdone. But when I thought about a peach and rosemary bourbon pie I had had earlier in the year, I thought I could bring a few of those elements into a classic apple pie! Adding some homemade whipped cream makes it even better.
There are so many ways to get your apples ready for pie, and I think this might be the easiest one. No cooking involved, all you have to do is slice up your apples and leave them to macerate for a few hours. Super easy! I’ve also amped up the pie dough by adding some cinnamon, but you can take that out if it isn’t your jam.
How to make pie dough
I know a lot of people are worried about making pie dough, but believe me – it is so easy! Even if you have hot hands, there are fixes for everything. If you really want reassurance though, you should watch the Queen of Pies Erin Jeanne Mcdowell’s video on pie dough here.
I like to make my pie dough the night before. Mainly because baking a pie can take a lot of time, so I like breaking it up into segments so it feels more doable. Your pie dough also needs time in the fridge to rest (don’t we all?). One thing I’ve found tricky is when it comes time to roll out my dough, it just doesn’t look as pretty as Erin’s pies? Here’s a trick though I learnt from Cloudy Kitchen (who learnt it from Erin): make the dough, shape it into 2 rectangles, and let it rest in the fridge for an hour. Remove it, roll it out into a rectangle on a floured surface. Fold it up like a letter, roll it into a rectangle, do a letter fold again, roll out just a little bit, and shape into a disc. You can then re-wrap it in clingfilm and let it rest overnight in the fridge. This has made my pie dough much smoother and let’s face it, prettier.
Ingredients for a Bourbon Apple Pie
- Apples obviously. I use a mix of granny smith and braeburn, having a mix of apples will bring more flavour to your pie. I also use a lot of applies, but if you don’t use a whole bunch then when your pie is finished and all the apples have cooked down, you’ll have a sad pie with a big slump in the middle.
- Cornstarch I use cornstarch as my thickener in pies, this makes it so when you cut a slice it isn’t just a big goopy mess.
- Bourbon use a bourbon that you would actually want to drink!
- Spices I use a mix of ginger, cinnamon and nutmeg
- Sugar not only do I use sugar in the apple pie filling, I also sprinkle the bottom of the dough once it’s in the pie plate. Some say this helps reduce the chance of a soggy bottom, but I also just like the sweetness + crunch factor!
Love pie? Try these recipes!
Bourbon Apple Pie
- 1 x 9-inch pie plate
- 453 grams flour
- pinch kosher salt
- 339 grams butter
- 9 tbsp ice water
- 3 tbsp apple cider vinegar
- 3 grams ground cinnamon
Apple Pie Filling
- 1880 grams apples, peeled, cored and sliced thinly
- 226 grams light brown sugar
- 1 tsp ground cinnamon
- 2 tsp vanilla extract
- ¾ tsp kosher salt
- ¼ tsp nutmeg
- ½ tsp ground ginger
- 25 grams cornstarch
- 1 tbsp bourbon
- 1 egg yolk, for egg wash
- 240 grams double cream
- 3 tbsp icing sugar
- ¼ tsp kosher salt
- 1 tsp vanilla extract
Make Pie Dough
- In a large bowl whisk the flour, cinnamon and salt together. In a jug, combine ice water and apple cider vinegar. I add more water and ice cubes in case the dough needs more water.
- Add cubed butter to the flour bowl and toss to coat in flour. Rub the butter between your fingers until they are the size of walnuts, making sure that each piece of butter is coated in flour.
- Make a well in the flour and add the water, mixing until the dough comes together. Split the dough in two and wrap in plastic, refrigerate overnight.
Make Pie Filling
- Combine sliced apples, sugar, and spices in a large bowl. Add the bourbon. toss to combine and leave for 3-4 hours.
- Roll out pie crust and transfer to a 9-inch pie plate. Refrigerate for one hour. Roll out second pie dough, either to make a lattice top or regular pie lid.
- Line a baking sheet with foil. Heat oven to 400°F/200°C. Take pie plate out of fridge. Add cornstarch to apple pie filling bowl and mix thoroughly. Pour into pie plate. You can pour any juices left on top – it won't make the pie runny!
- Place second pie dough on top or make your lattice. Crimp the top dough with the bottom dough with your fingers, then with a fork to seal it. Brush it with your egg wash and sprinkle with raw sugar if you wish.
- Bake pie for 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.