Extra Easy Boozy Bourbon Apple Pie Recipes

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.

EXTRA EASY BOOZY BOURBON APPLE PIE

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).

BOURBON APPLE PIE

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.

BOURBON-SUGAR PIE

Steps:

• In medium bowl, mix 1 1/4 cups flour, the granulated sugar and salt. Cut in butter, using pastry blender, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together. On lightly floured surface, shape dough into a ball. Flatten to 1/2-inch thickness, rounding and smoothing edges. Wrap in plastic wrap; refrigerate 1 hour.
• On lightly floured surface, roll pastry, using floured rolling pin, into 11-inch round. Fold pastry into quarters; place in 9-inch glass pie plate. Unfold pastry and ease into pie plate, pressing firmly against bottom and side and being careful not to stretch pastry. Fold and roll edge of dough under, even with plate; flute edge. Cover; refrigerate 30 minutes.
• Heat oven to 350°F. Line pastry with foil; fill with pie weights or dried beans. Bake 12 minutes. Remove weights and foil; bake 3 to 4 minutes longer or until bottom is golden brown.
• In medium bowl, mix all filling ingredients just until blended. Pour into partially baked crust. Bake 1 hour to 1 hour 10 minutes or until golden brown and center is set. Cool completely on cooling rack, about 2 hours. Garnish with whipped cream.