Apple Pie Infused Bourbon Recipes

BOURBON APPLE PIE

Bourbon Apple Pie image

Provided by Food Network Kitchen

Categories dessert

Time 4h

Yield 8 servings

Number Of Ingredients 17

Ingredients

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
4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn, Granny Smith 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

Steps:

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 ¼ inch thick. Toss with the lemon juice and ¼ 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.

APPLE PIE INFUSED BOURBON

APPLE PIE INFUSED BOURBON image

Categories Fruit Christmas Spring Winter Drink

Number Of Ingredients 5

Ingredients

½ golden delicious apple, chopped
2 3-inch cinnamon sticks
¼ teaspoon freshly ground nutmeg
1 375ml bottle of good-quality bourbon
2 tablespoons honey or agave nectar

Steps:

Place first four ingredients into a lidded container. Pour the bourbon over. Cover, and let stand at room temperature for four days. Pour bourbon mixture through a fine mesh strainer, into a pitcher, discarding solids. Stir in the honey or agave nectar. Decant back into the clean, original bottles. Can be stored in the refrigerator for up to two months.

BOURBON APPLE PIE

Bourbon Apple Pie image

Classic lattice-topped apple pie. Serve with vanilla ice cream and La Lechera for a twist on the ala mode version.

Provided by Poorogies

Categories Pie

Time 1h30m

Yield 1 pie, 8-12 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs apples
1 cup sugar
1 tablespoon sugar
3 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
6 tablespoons butter
1/2 cup Bourbon
2 (9 inch) pie crusts
1 orange, zest of large orange
1 egg

Steps:

Preheat oven to 400 degrees. Peel and core the apples. In a large bowl mix sugar, flour, cinnamon, nutmeg, ginger and apples. Toss to coat evenly.
In a wok or large skillet over medium heat, melt butter and add apple mixture. Cook until apples start to soften and brown slightly, about 7-10 minutes. Reduce heat to low and add bourbon (you can use brandy instead). Simmer down to a light syrup, about 10 minutes. Remove from heat and add the orange zest.
Put one pie crust into a 9" deep pie dish. Add filling. Slice the second pie crust into 1/2" strips. Lattice the top using the strips and using a basting brush coat lattice with egg wash (beaten egg plus 1 tablespoon of water). Sprinkle evenly with tablespoon of sugar.
Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Keep a cookie sheet on the oven rack below to catch any spillage from the pie. Serve warm with ice cream and La Lechera Dulce de Leche.

Nutrition Facts : Calories 552.1, Fat 24.6, SaturatedFat 9.5, Cholesterol 49.3, Sodium 305.7, Carbohydrate 71.4, Fiber 5.8, Sugar 43.1, Protein 4.5

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