As American As Apple Pie…


I recently got the spiralizer attachment for my kitchen-aid mixer. One of the splendid things you can do is peel, core and slice apples in the fraction of the time it takes to do it by hand. It’s seriously worth the price simply for that. And we’ve had zucchini noodles for days as well…but that’s another story.


Since I had a new toy, I had to make an apple pie. Duhhh…


This is my Bourbon Apple Cider Pie…because…why not add bourbon to anything possible 😉


For the crust, I used an All-Butter Crust.
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 and cooled, pour it over the apples and gently 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. I used a star cookie cutter for this pie.

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.



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