Bourbon Cider Apple Pie


Tomorrow will be my brother’s birthday. I asked him what he would like me to make and he asked for Apple Pie.

I made an apple pie a couple of weeks ago but since then I saw a couple of recipes that had bourbon added to the apples, therefore it was time to try something new.

I sort of combined two different recipes to make my own. As of this exact moment, the pie just got out of the oven and my house smells UHH-MAAZE-ING!!! It’s sort of like a bit of fall in the midst of June.

I also just got these awesome mini-alphabet cookie cutters so I decided to make the pie a bit more fancy.

For the crust, I did an All-Butter Pie Crust:

2-1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks) well-chilled unsalted butter
1. Fill a spouted liquid measuring cup with about 1-1/2 cups of water, plop in some ice cubes, and place it in the freezer while you prepare the next steps of the recipe. The idea is to have more water than you need for the recipe (which will probably use 1/2 cup or less) at a very cold temperature, not to actually freeze the water or use all 1-1/2 cups in the dough.

2. In a large bowl, mix the flour, sugar, and salt. Cut 1/2-to-1 tablespoon pieces of butter and drop them into the flour. Toss the fat with the flour to evenly distribute it.

3. Position your hands palms up, fingers loosely curled. Scoop up flour and fat and rub it between your thumb and fingers, letting it fall back into the bowl after rubbing. Do this, reaching into the bottom and around the sides to incorporate all the flour into the fat, until the mixture is slightly yellow, slightly damp. It should be chunky — mostly pea-size with some almond- and cherry-size pieces. The smaller bits should resemble coarse cornmeal.

4. Take the water out of the freezer. Pour it in a steady thin stream around the bowl for about 5 seconds. Toss to distribute the moisture. You’ll probably need to pour a little more water on and toss again. As you toss and the dough gets close to perfect, it will become a bit shaggy and slightly tacky to the touch. Press a small bit of the mixture together and toss it gently into the air. If it breaks apart when you catch it, add more water, toss to distribute the moisture, and test again. If the dough ball keeps its shape, it’s done. (When all is said and done, you’ll have added about 1/3 to 1/2 cup water.)

5. With firm, brief pressure, gather the dough in 2 roughly equal balls (if one is larger, use that for the bottom crust). Quickly form the dough into thick disks using your palms and thumbs. Wrap the disks individually in plastic wrap. Refrigerate for an hour to 3 days before rolling.



For the Filling:

5 large apples, peeled and thinly sliced
2 1/2 tablespoons flour
1/2 teaspoon cinnamon
1/2 cup bourbon
1/2 cup apple cider
1/2 cup loosely packed brown sugar
3 tablespoons unsalted butter
1 teaspoon vanilla extract

Add the apples to a large bowl and toss them with the flour and the cinnamon. In a small saucepan, combine the bourbon, cider, sugar, butter and vanilla extract. Bring it to a boil, then reduce it to a simmer and cook it for 5 to 6 minutes, until slightly thickened. Once the sauce has cooked down, pour it over the apples and toss.

Pre-heat the oven to 425 degrees

Roll the pie crust out into a 12-inch circle. Roll the crust onto your rolling pin and gently place it in the plate, unfolding as you go, leaving about one inch overhang off the edges. Add the apples to the crust.

Roll out the other half of the pie crust into a 12-inch circle. Roll it onto your rolling pin like above and place it over the apples. Trim and crimp the edges together. Tuck the overhang into the edge of the pie dish. Fold the edges as you please. Cut a few slices on top to create a vent  for the steam to escape.

Now for the letters, I rolled out the extra crust and cut the letters out. With egg wash, brush the back of the letters and place them on the top of the crust. Place the pie in the freezer for 15 mins to let the pie set. Before placing in the over, brush the top with egg wash and sprinkle with sugar.

Place the pie in the center of the oven and bake the pie for 15 mins, until the crust is a slight golden color. Then turn the oven down to 375 degrees and continue to bake for 40-50 minutes. About half way through the process, turn the pie around to make sure that it bakes evenly.  Once the crust is a deep golden color with the juices bubbling.

Let the pie cool for at least a couple of hours before serving. Serve with some salted caramel gelato for some extra goodness.

Processed with VSCOcam with a5 preset




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