Bourbon Apple Pie

READY IN: 1hr 30mins
Recipe by Poorogies

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

Top Review by MN Grandma Joyce

Was looking where I put my similar recipe, saw this. I prep mine and quart jar them to the freezer, just to take out, fridge-thaw and use. I skip the flour and add tapioca when ready to pop into crust. I cook it on the stove, TILL IT SMELLS and TASTES good. Found a RUM apple pie I am going to try..I got purple grand champion on the Bourbon at the county fair. Added dried cranberry bits as I put it together as wee as the caramel droplets like chocolate chips. Name brand over less expensive brings the flavors together better. Have tried both.

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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