This bourbon apple pie is a cozy, crowd-pleasing dessert. Juicy apples, warm spices, and a splash of liquor create a balanced, sweet-tart filling for the buttery crust.
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Why You’ll Love This American Apple Pie Recipe
Is there anything more classic than a delicious, easy apple pie? This American favorite shows up at so many of our holidays and instantly makes the kitchen smell like fall. I’d been meaning to create a version for ages, but truth be told, pie and I have a bit of a rocky past.
So I keep it easy on myself, using a premade pie crust and focusing on making the most delicious filling I could. I threw in a little bourbon to spice things up a bit too.
Warm, cozy, and just the right little twist. Honestly, the results were so good, I don’t think I’ll ever go back to another apple pie again. It’s simple enough for weeknights but still feels special enough for the holidays. Here’s why this easy apple pie recipe is a keeper:
- Classic apple pie with bourbon
- Sweet-tart apple balance
- Easy with store-bought crust
- Perfect for holidays and parties
Ingredient Information And Substitutions
- Pie crusts- Store-bought makes things simple, but you can use homemade if you prefer.
- Apples- A mix of tart and sweet works best. I prefer RubyFrost apples.
- Bourbon- The star twist! Whiskey or brandy can be substituted.
- Butter- Adds richness to the filling.
- Egg and water- For an egg wash that helps the crust brown.
- Cornstarch- Helps thicken the filling. Arrowroot powder or flour are good alternatives.
- Granulated sugar- Sweetens the filling. You can swap in brown sugar for a richer, caramely flavor.
- Spices - Cinnamon, nutmeg, and cloves are the classic warm spice mix. Cardamom or allspice can also work.
- Lemon zest- Adds brightness and acidity for balance. Orange zest works too.
- Turbinado sugar- Sprinkled on top for crunch, though regular sugar works if that’s what you have.
- Kosher salt- Balances the sweetness.
How To Make Apple Cinnamon Pie
Step 1- Prep the oven and crust.
Preheat to 425 degrees F. Line a baking sheet with foil or parchment. Roll out one crust on a floured surface and fit it into a pie plate, letting the edges hang over. Chill while you make the filling.
Step 2- Mix the filling.
In a large bowl, toss apples with sugar, spices, salt, cornstarch, lemon zest, and bourbon until evenly coated.
Step 3- Assemble the pie.
Spoon the filling into the crust, then dot it with butter cubes. Place the second crust on top and crimp the edges to seal.
Step 4- Add finishing touches.
Cut a few slits in the top crust. Brush with egg wash and sprinkle with turbinado sugar.
Step 5- Bake, cool, and enjoy.
Set the pie on the lined baking sheet. Bake for 20 minutes, then reduce the heat to 350 degrees F and bake 40 minutes more. Cover edges if they brown too quickly. Cool for at least 4 hours before slicing so the filling sets.
Frequently Asked Questions
Yes. If you’d like to make a gluten free apple pie, swap in a gluten-free crust or use 1:1 gluten-free flour to make the crust from scratch. The filling itself is naturally gluten-free.
Use a muffin tin or small pans! Line each well with crust, add filling, and top with dough or lattice. Bake for 25-30 minutes. You can also make a single miniature apple pie in a smaller pie dish, which bakes a bit longer.
Toss apples with sugar, spices, cornstarch, and lemon zest. A splash of bourbon adds depth. Use right away or freeze.
Not right away. It keeps at room temp for up to 2 days. After cutting, refrigeration helps it stay fresh longer.
Cut the dough into strips and weave them over the filling, pinching around the outer edge to seal. Brush with egg wash and bake.
Cover and keep at room temperature for 2 days, or refrigerate up to 5 days.
My absolute favorite are RubyFrost for their great flavor and the fact that they hold their shape, texture and color when baked. Granny Smith, Cortland, Braeburn, and 20 Ounce apples are also tasty options for baking. A mix of tart and sweet creates more depth.
Yes, wrap tightly and freeze it unbaked for the best results. Then, bake straight from frozen, adding 10-15 minutes to the bake time.
Tips For Making Cinnamon Apple Pie
- Use a pre-made crust to skip the hassle. I like the refrigerated kind since it comes with two for a double-crust pie.
- Set the pie pan on a baking sheet to make it easier to transfer in and out of the oven. It'll also catch any drips if the filling bubbles and oozes!
- Mix the apples, sugar, spices, and bourbon well in a big bowl so every slice of fruit gets coated.
- Cut a few slits in the top crust before baking. This helps steam escape and keeps the filling from bubbling over.
- Brushing the crust with egg wash and sprinkling turbinado sugar makes it golden, crunchy, and extra pretty.
- Keep an eye on the edges as the pie bakes. If they start browning too fast, cover them with foil or use a pie shield.
- Ingredients to prep ahead- Slice and toss the apples with lemon a few hours early, then keep them in the fridge until you’re ready to bake.
- Leftovers and storage- Store at room temperature for 2 days or 5 days in the fridge. Freeze before baking instead of after.
What To Serve With This Apple Pie Recipe
Nothing beats warm apple pie, except maybe a la mode with a scoop of ice cream on top! When it comes to holidays, I'm a big fan of dessert tables, especially when you add these sweet and creamy extras:
Other Apple Desserts To Try
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Bourbon Apple Pie
Ingredients
- 2 pie crusts I use premade from the refrigerated section of the grocery store.
- 8 cups apples, peeled, cored and sliced about ½ inch thick
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 1 ½ Tablespoon cornstarch
- 1 teaspoon lemon zest (about 1 small lemon)
- 2 Tablespoons bourbon
- 1 Tablespoon salted butter, cut into small cubes
- 1 large egg
- 1 Tablespoon water
- 1 teaspoon Turbinado sugar
Instructions
- Preheat the oven to 425 degreesF. Line a sheet pan with foil or parchment and set aside.
- Gently press the first pie crust into the pie plate, allowing the edges to come up slightly over the sides of the plate. Place in the refrigerator to chill while preparing the filling.
- In a large mixing bowl, combine apples, sugar, cinnamon, nutmeg, cloves, salt, corn starch, lemon zest and bourbon. Mix well until apples are evenly coated.
- Place apples into the prepared pie crust in an even layer.
- Scatter cubes of butter over the top of the apple mixture.
- Place second crust on top of the pie. Crimp the bottom and top crusts together with the top crust. Use the tip of a sharp knife to cut a few slits onto the top crust.
- Whisk egg and water and lightly brush egg wash onto top crust of the pie. Sprinkle with turbinado sugar.
- Place pie plate onto prepared sheet pan and bake uncovered for 20 minutes and then reduce the temperature to 350 degrees F for an additional 40 minutes, covering edges if needed.
- Remove from oven and cool to room temperature before serving.
Video
Notes
- Use a pre-made crust to skip the hassle. I like the refrigerated kind since it comes with two for a double-crust pie.
- Set the pie pan on a baking sheet to make it easier to transfer in and out of the oven. It'll also catch any drips if the filling bubbles and oozes!
- Mix the apples, sugar, spices, and bourbon well in a big bowl so every slice of fruit gets coated.
- Cut a few slits in the top crust before baking. This helps steam escape and keeps the filling from bubbling over.
- Brushing the crust with egg wash and sprinkling turbinado sugar makes it golden, crunchy, and extra pretty.
- Keep an eye on the edges as the pie bakes. If they start browning too fast, cover them with foil or use a pie shield.
- Ingredients to prep ahead- Slice and toss the apples with lemon a few hours early, then keep them in the fridge until you’re ready to bake.
- Leftovers and storage- Store at room temperature for 2 days or 5 days in the fridge. Freeze before baking instead of after.
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