Bourbon Apple Pie

Bourbon Apple Pie: Your New Favorite Slice of Cozy 🥧🥃

Hey there, friend! Pull up a chair and let’s talk about one of life’s greatest, most comforting joys: a perfect slice of apple pie. But not just any apple pie. We’re taking that classic, heartwarming dessert and giving it a little grown-up twist that’ll have everyone at the table asking for your secret. (Spoiler alert: it’s bourbon.)

Is there anything more inviting than the scent of baking apples, cinnamon, and buttery pastry wafting through your home? It’s the smell of happiness, of gathered friends, of chilly evenings turned warm and cozy. This Bourbon Apple Pie is my absolute go-to for holiday feasts, fall potlucks, or those “I just need a hug in dessert form” kind of days.

The magic here is in the bourbon. Before you raise an eyebrow, hear me out! The alcohol bakes off, leaving behind no boozy kick, just an incredible, deep, caramel-like warmth that makes the apples taste… more like apples. It enhances all the other flavors—the spices sing a little louder, the crust feels a little flakier, and the whole experience goes from “delicious” to “where has this been all my life?!”

So, whether you’re a pie pro or a pastry newbie, I promise this recipe is totally doable and incredibly rewarding. Let’s roll up our sleeves, dust some flour on our aprons, and make something absolutely unforgettable together.

The Pie That Started It All: A Sweet, Slightly Tipsy Memory

This recipe has a special place in my heart, and it all started in my grandma’s kitchen. Well, sort of. My grandma was a legendary baker, but her pies were strictly traditional—no “funny business,” as she’d say. One year, for Thanksgiving, I decided I was old enough to contribute something to the massive dessert table. I wanted to make an apple pie, but I wanted it to be my apple pie.

I’d just gotten back from culinary school, feeling fancy with my new chef’s knife and a bottle of good Kentucky bourbon a friend had given me. As I was mixing the filling, I had a wild idea. What if I added just a splash? I remember sneaking it in, giggling to myself, sure my grandma would somehow sense the rebellion from the living room.

The pie came out of the oven gleaming, fragrant, and perfect. The first bite? Pure magic. The flavors were so deep and complex, and that hint of caramel-whiskey warmth had everyone guessing the secret ingredient. My grandma took a bite, paused, and gave me a slow, knowing wink. “Emily,” she said, “this is the best pie I’ve ever had. You put your own heart in it.” She knew. And she approved.

That was the moment I realized that the best recipes aren’t just about following rules; they’re about weaving a little bit of your own story into them. This Bourbon Apple Pie is that story for me, and I’m so thrilled to share it with you.

Gathering Your Cozy Ingredients

Here’s everything you’ll need to create this masterpiece. I’ve included some of my favorite tips and substitutions because I believe in making recipes work for you and your pantry!

For the Filling:

• 8 medium Granny Smith or Honeycrisp apples – I use a mix of both! Granny Smith brings the tangy structure, and Honeycrisp adds incredible sweetness and holds its shape beautifully. You can also use Braeburn or Jazz apples.
• ¾ cup brown sugar – For that rich, molasses depth. Light or dark brown works great!
• ¼ cup white sugar – This helps balance the sweetness and aids in creating a gorgeous syrupy filling.
• 3 tbsp all-purpose flour – Our thickening agent. For a gluten-free version, swap with cornstarch or tapioca starch. You’ll get a super glossy, clear filling that’s just gorgeous.
• 1 tbsp fresh lemon juice – This brightens up all the flavors and prevents the apples from browning while you prep. Bottled works in a pinch, but fresh is best!
• 1 ½ tsp ground cinnamon – The quintessential cozy spice. Don’t be shy!
• ½ tsp fresh grated nutmeg – If you can, grate it fresh! The flavor is so much brighter and warmer than pre-ground.
• ½ tsp allspice – This is the secret weapon! It adds a complex warmth that whispers “holidays.”
• ¼ tsp fine sea salt – Crucial for balancing all the sweetness and making the flavors pop.
• 3 tbsp good-quality bourbon – Use something you’d actually drink! You don’t need top-shelf, but a decent bourbon makes a difference. The alcohol bakes off, I promise.
• 2 tbsp unsalted butter, diced small – We’ll dot this over the filling before baking. It adds richness and helps everything get beautifully caramelized.

For the Assembly:

• 2 pie crusts – Homemade is amazing, but hey, no judgment here! A good store-bought crust is a fantastic time-saver. Just make sure it’s thawed if frozen.
• 1 egg + 1 tbsp water – For the egg wash. This gives the crust that beautiful, professional-looking golden brown shine.
• 1 tbsp coarse sugar – Optional, but highly recommended! Sprinkling this on top before baking adds a delightful crunch and a little sparkle.

Let’s Bake This Beauty: Step-by-Step

Okay, team! Let’s get this pie in the oven. Follow these steps, and you’ll be a pie hero in no time.

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Place a baking sheet on the lower oven rack to catch any potential bubbly spills—this is my number one pie hack for avoiding a smoky kitchen and a messy oven!
2. Apple Tango: In a large bowl, combine your sliced apples, both sugars, flour, lemon juice, all the spices, salt, and that glorious bourbon. Toss everything together until the apples are evenly coated. Let this mixture sit for 10-15 minutes. This is a key step! It allows the apples to start releasing their juices, which will mix with the flour and sugar to create the perfect saucy filling.
3. Crust Time: Gently fit one pie crust into your 9-inch pie dish. Don’t stretch it! Just let it settle in. Trim any excess overhang. Give your apple mixture another good toss and then pile it high into the crust-lined dish. It will look like a mountain, but the apples will cook down. Dot the top with the small pieces of butter.
4. Top It Off: Place your second crust over the filling. You can do a full crust with vent holes cut into the top, or get fancy with a classic lattice weave. Crimp the edges together to seal everything in. Get creative with your crimping—use a fork or your fingers to make a pretty pattern!
5. Shine and Sparkle: Whisk your egg with a tablespoon of water to make an egg wash. Lightly brush this all over the top crust. This is what gives you that deep golden brown color. Now, sprinkle generously with that coarse sugar for a little texture and sparkle.
6. Bake to Perfection: Place your pie on the middle oven rack, right above that baking sheet you preheated. Bake for 50-60 minutes. Here’s a pro tip: about 30 minutes in, when the crust is starting to get golden, tent the edges with foil or use a pie crust shield. This prevents the edges from burning while the center finishes cooking. Your pie is done when the crust is deeply golden brown and the filling is bubbling vigorously through the vents.
7. The Hardest Part: Wait! I know, I know. It smells incredible and you want to dive right in. But you must let the pie cool for at least 2-3 hours on a wire rack. This allows the filling to set properly. If you cut into it too early, it’ll be soupy. Trust me on this—it’s worth the wait!

How to Serve Your Masterpiece

Okay, the pie has cooled. The moment of truth is here! How you serve it can take it from great to legendary.

For a classic, no-fuss approach, just slice it up and serve it on its own. The flavors are so robust they really stand on their own.

But if you want to go all out (and I highly recommend you do), a scoop of high-quality vanilla bean ice cream is non-negotiable. The contrast of the warm, spiced pie and the cold, creamy ice cream is a match made in heaven. We call that à la mode where I’m from, and it’s the only way to fly.

Other incredible pairings? A drizzle of salted caramel sauce leans into the bourbon’s caramel notes. A dollop of freshly whipped cream sweetened with a touch of maple syrup is divine. Or, for the ultimate adult treat, a small glass of the same bourbon you used in the pie on the side. Cheers to that!

Make It Your Own: Delicious Twists

Once you’ve mastered the base recipe, have fun with it! Here are a few of my favorite ways to mix things up.

• The Maple Bourbon Dream: Use a maple-flavored bourbon and replace the white sugar with ¼ cup of pure maple syrup. The flavor is insane—like fall in a pie dish.
• Pecan Streusel Top: Skip the top crust altogether! Instead, mix 1 cup flour, ½ cup brown sugar, ½ cup chopped pecans, and ½ cup melted butter into a crumbly streusel. Sprinkle it over the filling and bake. You get the crunch of a crumble with the soul of a pie.
• Warm Spice Upgrade: Add ½ teaspoon of cardamom to the spice mix. It introduces a subtle, floral warmth that is just incredible with the apples and bourbon.
• Pear & Apple Bourbon Pie: Substitute 2-3 of the apples for firm, ripe Bosc or Anjou pears. The combination is elegant and delicious.
• Gluten-Free & Vegan Friendly: Use a GF pie crust and swap the flour for cornstarch. Use vegan butter in the filling and for the crust, and use a plant-based milk (like almond or oat) mixed with a little agave instead of the egg wash.

Chef Emily’s Notes

This recipe has evolved so much since that first sneaky splash of bourbon! I’ve learned a few things along the way. First, the type of bourbon matters less than you think, but a smoother, slightly sweeter one (like Maker’s Mark or Woodford Reserve) tends to work best. If you’re out of bourbon, dark rum is a fantastic substitute.

I also used to be terrified of a soupy pie. The key is truly in the resting time. Let that filling set! I once cut into a pie after only an hour because my guests were too eager. We ate it with spoons out of bowls—still delicious, but not the elegant slice I was hoping for. Now, I often bake my pie the day before and let it set overnight at room temperature. It slices like an absolute dream.

Your Pie Questions, Answered!

Q: Can I make this pie ahead of time?
A: Absolutely! You can assemble the pie, wrap it tightly, and keep it in the fridge for up to 24 hours before baking. You may need to add a few extra minutes to the bake time since it’s going in cold. You can also bake it 1-2 days ahead; just let it cool completely, cover it, and store it at room temperature.

Q: My crust edges are burning! What do I do?
A: This is the most common pie problem! Next time, use a pie crust shield or make one out of foil about 30 minutes into baking. If it’s already happening, gently tent the burned edges with foil for the remainder of the bake time.

Q: Is the alcohol taste strong?
A> Not at all! The bourbon isn’t there to make the pie taste boozy. The high heat of the oven burns off the harsh alcohol, leaving behind only the wonderful, warm, caramel-like flavors of the bourbon itself. It enhances the other flavors without overpowering them.

Q: My filling is too runny. What happened?
A> This usually means the pie needed a longer bake time, or more importantly, more cooling time. The filling continues to thicken as it cools. Also, ensure you’re using enough thickener (flour/cornstarch) and that your apples are the right kind—some varieties, like Red Delicious, break down too much and get watery.

Nutritional Information

Okay, let’s be real—this is a dessert, and it’s meant to be enjoyed as a treat! But I know many of you like to have a general idea of what you’re eating. This nutritional info is per slice (assuming 8 slices per pie) and is an estimate calculated using store-bought crust. Values can vary greatly based on your specific ingredients and substitutions.

Per Serving: Approximately 420 calories | 18g fat | 65g carbohydrates | 3g protein | 35g sugar | 2g fiber

Remember, sharing a slice of pie with people you love is good for the soul, and that’s a kind of nourishment that doesn’t have a calorie count!

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Final Thoughts

Well, my friend, we’ve reached the end of our pie journey. I hope you feel inspired, equipped, and excited to bake this Bourbon Apple Pie. It’s more than just a recipe; it’s a experience. It’s about creating something with your own hands that fills your home with love and warmth.

Don’t be intimidated by the process. Embrace the messy counter, the flour on your nose, and the incredible aroma that will soon be wafting from your oven. This pie is a labor of love, and every single step is worth it.

I’d love to hear how it turns out for you! Tag me on social @tastychow with your beautiful creations. Now, go forth and bake! And remember, always cook with a little bit of love—and maybe just a splash of bourbon.

With a full heart and a hungry belly,
Emily