Bourbon Apple Pie

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.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 362kcal

Author Jessy Freimann

Equipment

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.

Nutrition