Bourbon Apple Pie

Before the last year or so, I wasn't a fan of fruit-filled desserts. Every so often, I'd hesitantly sample something and like it, but, generally, where desserts were concerned, I was all about chocolate. Today, I'm still very much into chocolate. As someone who tries to eat healthily most of the time, chocolate is often my downfall!

But, last fall, my work announced their annual pie contest. I heard from a few coworkers that, without fail, fruit pies seemed to take the top prize every year. So, I began investigating options for a fruit pie that wouldn't be too overwhelmed with mushy, syrupy fruit.

Enter Bourbon Apple Pie.

This recipe really lets the apples do most of the work where flavor is concerned, so it's important to choose wisely in that department. However, the bourbon-apple cider reduction adds an incredible extra dimension that takes the overall flavor to the next level.

And although I didn't win, I came in as the runner up with this recipe!



Bourbon Apple Pie
Adapted from Buzzfeed

1 recipe of your favorite pie crust or pre-made pie dough, uncooked
3 cups apple cider or fresh apple juice 
1 cup bourbon 
1 lemon 
1 Tablespoon vanilla extract 
3 tablespoons cornstarch 
1 Tablespoon cinnamon 
1/2 teaspoon nutmeg 
1/3 cup granulated sugar
1/2 teaspoon salt 
6 medium apples (I've used Honeycrisp, Gala and Granny Smith) 
1 egg 

Combine apple cider or juice and bourbon in a medium-sized pot. Bring to a boil, then reduce to a simmer. Let this mixture reduce until it's about 1 cup of liquid (it will get thick...this takes awhile!). Once finished, set the liquid aside to cool.

Preheat the oven to 450 degrees F. Prepare your pie pan with your pie crust. 

In a mixing bowl, juice 1 lemon and add in cornstarch, cinnamon, nutmeg, sugar and salt. Mix together until combined. Peel the apples and slice into thin (about 3 to 5mm in thickness) slices. Toss in the lemon juice/spice mixture. Add in the cooled bourbon/apple juice reduction and mix together. 

Pour the apples (and any of the leftover juice!) into the prepared pie crust. Using the remaining dough, create a lattice top. Beat the egg with 1 teaspoon of water, then brush onto the lattice top.

Bake for 15 minutes. After 15 minutes, reduce the oven temperature to 375 degrees F. Bake for an additional 45 minutes.

Cool pie to room temperature before serving.


This has quickly become one of my most requested recipes! I highly recommend serving it alongside a scoop of good vanilla ice cream. It disappears quickly, so no need to worry about leftovers tempting you :)

What kinds of recipes do you want to see next on Riley on the Run? Let me know in the comments below!

Comments

Popular posts from this blog

The San Francisco 1st Half Marathon

Berkeley Half Marathon

Half Marathon #4 in the Books