Autumn Essentials Apple Pie Bourbon Shots Recipes

AUTUMN ESSENTIALS: APPLE PIE BOURBON SHOTS

Steps:

• 1. PREP/PREPARE
• 2. I found that using one apple was enough to infuse the bourbon; however, the variety of the apple will determine the drinks flavor. So, choose sweet or tart... up to you.
• 3. Before adding the nutmeg, grate off a bit of the top and bottom. This will help it release its flavors into the bourbon. But do not add the shavings; just the nutmeg.
• 4. There is really no need to peel the apple, or remove the skin from the ginger... up to you, it will not impact the recipe.
• 5. The container I used for this was a mason jar that held 16 fluid ounces, and the proportions listed in this recipe are geared to that size.
• 6. Gather your Ingredients (mise en place).
• 7. Add the apple, sugar, nutmeg cinnamon sticks, and ginger to a jar with a tight-fitting lid.
• 8. Pour in the bourbon.
• 9. Gently turn the jar over a few times, to help dissolve the sugar into the bourbon, and then sit in a window, and wait four days.
• 10. Chef's Note: With the lushes I have coming-and-going in this house, I had to hide it behind a sofa in the first-floor sitting room.
• 11. Chef's Note: Once or twice a day, turn the jar over, and then back up.
• 12. After four days, open and taste. If it is not strong enough for you, leave it another day or two.
• 13. Chef's Note: Mine was perfect after four days.
• 14. PLATE/PRESENT
• 15. Strain out the solids, and have at it. Enjoy.
• 16. Keep the faith, and keep cooking.

BOURBON APPLE PIE

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.