| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 1/8 teaspoon baking powder
- Pinch of salt
- 1/4 cup cold vegetable shortening
- 2 sticks cold unsalted butter, cut into small pieces
- 1 tablespoon bourbon
- 8 to 10 tablespoons ice water
- 1 large egg, lightly beaten
- Coarse sugar, for sprinkling
- 4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn, Granny Smith and/or Golden Delicious)
- 2 tablespoons fresh lemon juice
- 1/4 cup plus 1 tablespoon bourbon
- 5 tablespoons unsalted butter
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Instructions
- Make the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse until it is in pea-size pieces. Add the bourbon and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
- Make the filling: Peel the apples and slice about ¼ inch thick. Toss with the lemon juice and ¼ cup bourbon. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add 2 more tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
- Spoon the apple filling into the prepared pie crust. Drizzle with the remaining 1 tablespoon bourbon and dot with the remaining 1 tablespoon butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
- Put a baking sheet on the lowest oven rack; preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 754 |
| Total Fat | 38 g |
| Saturated Fat | 21 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 7 g |
| Sugar | 47 g |
| Protein | 7 g |
| Cholesterol | 103 mg |
| Sodium | 44 mg |
Reviews
I made this for Thanksgiving this year. It came out delicious. The crust was a little tricky but with flour I was able to roll it out OK. I would definitely recommend. The bourbon taste wasn’t very strong.
I think the negative reviews are from inexperienced cooks. Comes out delicious. And the temperature and cooking times are in the recipe.
This pie is DELICIOUS! Apple is not my favorite, mostly because I think it’s bland. The bourbon give it dimension that most apple pie does not have. 10/10 would make again!
The pie filling is fantastic. It tasted like stewed apples but the final product has ZERO juices because they’re cooked off when you pan fry the filling. The bourbon also cooks off so you really can’t taste that either. I prefer Ina Garten’s perfect pie crust recipe. More flavorful and easier to work with. This crust recipe is lacking flavor. I hardly ever write reviews so I wanted to save you the trouble – this recipe requires several steps but with no pay off. Thought I’d give it a try after the glowing reviews, but this was not a keeper for me.
Where is the oven temp and time? I feel that it’s one of those important details to have… unless this is some sort of challenge fun the British Bane Off.
Totally fabulous and deeply appreciated by our family and friends. We had rum instead of bourbon, with and without ginger. Honey crisp apples are going so well!
Made this GF with my own flour blend. Fabulous!
Was a little trouble to make but VERY WORTH THE TROUBLE!!! Love it!!!
Magnificent. Slight hint of bourbon pairs fantastically with the apples.