BACON-BOURBON APPLE PIE
Get creative with our Bacon-Bourbon Apple Pie recipe! Crispy bacon streusel tops this fabulous bourbon apple pie, making for a sweet and savory dessert.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h20m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Mix brown sugar, cinnamon and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in bacon.
- Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add granulated sugar, remaining flour, bourbon and vanilla; mix lightly Spoon into crust. Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
- Bake 30 min. Reduce oven temperature to 350ºF; bake 30 min. or until apples are tender. Cool.
Nutrition Facts : Calories 360, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 54 g, Fiber 3 g, Sugar 33 g, Protein 4 g
EXTRA EASY BOOZY BOURBON APPLE PIE
Bisquick® mix makes it simple creating an easy, press-in-the-pan one-crust pie dough. Unlike traditional dough, this is softer and very tender with no rolling pin required! Boozy desserts are trendy, and we love the combination of bourbon and apples in this pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
- In medium bowl, gently stir together Filling ingredients. Spoon mixture evenly into crust.
- In small bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons cold butter until crumbly (streusel will look dry). Sprinkle over filling.
- Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving.
- In small bowl, stir Bourbon Drizzle ingredients until smooth; drizzle over cooled pie (don't be tempted to drizzle over hot or very warm pie, or it will melt into streusel).
Nutrition Facts : ServingSize 1 Serving
BOURBON APPLE PIE
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
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
BOURBON SPICED APPLE PIE
Make and share this Bourbon Spiced Apple Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- This recipe is for a 9.5-inch, double crust, deep-dish pie.
- Put the sliced apples in a large pot and simmer with the water and lemon juice.
- Simmer and stir until just tender, 8-10 minutes.
- As the apples are simmering, prepare your favorite 2-crust pie crust recipe.
- Line a deep dish pie pan with the bottom crust.
- Preheat oven to 425°.
- Mix together the sugar, brown sugar, flour, salt, spices and tapioca.
- Remove the apples from the pot using a slotted spoon to drain off the excess liquid and place directly into the pie shell.
- Pour the dry ingredients over the apples and dot with the butter.
- Pour the bourbon very carefully over the top.
- Lattice the top crust of the pie if desired, using extra bourbon on your fingers to moisten the pastry to keep it pliable and along the edges to seal.
- Bake at 425° for 15 minutes, then reduce heat to 350° for another 15 minutes or until the pie crust is golden brown.
- Let sit before slicing.
Nutrition Facts : Calories 530, Fat 2.6, SaturatedFat 1.4, Cholesterol 5.7, Sodium 192, Carbohydrate 129.8, Fiber 5, Sugar 119.7, Protein 0.8
BOURBON APPLE PIE
Steps:
- 1. Combine sugar, flour, cinnamon, nutmeg and salt. 2. Mix apples and bourbon. 3. Add sugar mixture, pecans or walnuts, and raisins to apples and mix all together. 4. Line a greased, 9-inch pie plate with half the pastry. Paint the bottom with apricot glaze. Heap the apple mixture in the pastry**. Dot with butter. Roll out the remaining pastry, place on top of the apples, flute the edges, and cut vents in top of the pastry to allow steam to escape. Brush the crust with a mixture of 1 egg plus 2 T cream and dust with sugar. 5. Bake 45 minutes or until the crust is browned and apples tender. (To keep the edges of the pie from getting too brown, cover them with 1-1/4 inch wide strips of foil; remove 15 min before end of baking time.) Hints: *To plump raisins: Cover with bourbon (or apple or orange juice) for a few hours or overnight. **Place the apples on the bottom pie crust with a slotted spoon, minimizing the amount of liquid transferred to the bottom of the pie. You may also spread 1/4 c of bread crumbs over the bottom crust before adding the apple mixture to minimize amount of liquid which accumulates in the bottom of the pie. This is the secret of a good apple pie.
APPLE-BOURBON POTPIES
You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, lemon juice, salt, and allspice. In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.
- Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.
- On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.
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