Homemade Bourbon Apple Pie with Flaky Cinnamon Crust: Your Go-To Fall Dessert Recipe

There’s a universally acknowledged comfort that comes with a warm slice of apple pie, but what if you could elevate that experience to something truly extraordinary? Enter the **Bourbon Apple Pie** – a delightful twist on a classic that promises an unforgettable flavor journey. This easy-to-follow recipe brings together the comforting familiarity of a traditional apple pie with the sophisticated warmth of bourbon, all encased in a perfectly flaky, subtly spiced cinnamon pie crust. It’s a dessert that speaks of cozy autumn evenings, festive gatherings, and the joy of homemade baking.

Crafting this exquisite **bourbon-infused apple pie** is simpler than you might think. We’ll guide you through making a tender, all-butter pie dough right in your stand mixer – a method so easy and foolproof, you’ll wonder why you ever did it by hand! This is the same reliable recipe that yields the incredibly flaky crust for our beloved Cherry Rhubarb Pie. The simple yet flavorful apple filling is where the magic truly happens, with a generous splash of bourbon adding a layer of depth and complexity that complements the sweet and tart apples beautifully. You’ll only need about ten staple ingredients for the filling, most of which are likely already in your pantry. Get ready to bake a pie that will impress everyone, then grab a generous slice and top it with a cloud of homemade whipped cream for the ultimate indulgence!

The Ultimate Bourbon Apple Pie: What Makes This Recipe Special?

This isn’t just any apple pie; it’s a celebration of classic flavors enhanced by thoughtful techniques and a touch of spirited flair. Here’s why this **bourbon apple pie recipe** is destined to become your new favorite:

• Effortlessly Flaky, All-Butter Cinnamon Pie Crust: Our signature pie dough is made quickly and easily in a stand mixer, ensuring minimal handling and maximum flakiness. Infused with a hint of cinnamon, this crust provides the perfect aromatic foundation, making it an ideal choice for any autumn or winter gathering. While a stand mixer streamlines the process, don’t worry – you can certainly achieve excellent results by hand as well!
• Perfectly Cooked, Bourbon-Kissed Apple Filling: The filling for this pie is truly exceptional. We begin by macerating the apples, allowing them to release their natural juices and intensify their flavor. A brief cooking process ensures the apples are tender but still retain a pleasant bite, preventing a watery pie. The star ingredient, bourbon, is then folded in, adding a warm, caramel-like note that perfectly balances the sweetness and spice of the apples.
• Stunning Presentation with a Lattice Top: Beyond its incredible taste, this pie is designed to be a showstopper. We’ll walk you through creating an elegant lattice top, which not only looks beautiful but also allows steam to escape, resulting in a perfectly baked crust and filling. And of course, no apple pie is complete without a generous topping of freshly whipped cream to finish it off.

Essential Ingredients for Your Bourbon Apple Pie

Creating this magnificent **homemade apple pie** requires a few key ingredients for both the rich, flaky crust and the succulent, bourbon-infused filling. Using quality ingredients ensures the best possible flavor and texture.

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Ingredient Notes and Tips for a Perfect Pie

Understanding the role of each ingredient can make a significant difference in the outcome of your pie. Here are some detailed notes to guide you:

• Apples: The key to a multi-dimensional apple pie is using a variety of apples. I highly recommend a mix of tart Granny Smith and sweeter, firmer varieties like Braeburn, Honeycrisp, or Gala. Granny Smith apples hold their shape well during baking and provide a crucial tartness that prevents the pie from being overly sweet. Braeburns or Honeycrisps offer a lovely balance of sweet and tangy, along with a firm texture that won’t turn mushy. Using a blend ensures a more complex flavor profile and a more appealing texture in every bite. Ensure they are peeled, cored, and sliced thinly for even cooking.
• Butter: For the ultimate flaky pie dough, unsalted European-style butter is highly recommended. European butter typically has a higher butterfat content (around 82-84%) compared to American butter (around 80%), which results in a richer flavor and a more tender, flakier crust. Brands like Kerrygold are excellent choices. The higher fat content contributes to those desirable layers in the crust. Always ensure your butter is very cold and cut into small cubes, which is crucial for creating pockets of steam during baking that lead to flakiness. If European-style butter isn’t available, use the coldest unsalted butter you can find.
• Spices: A carefully chosen blend of spices truly elevates the apple filling. This recipe calls for a fragrant mix of ground cinnamon, nutmeg, and ginger. Cinnamon is the quintessential apple pie spice, providing warmth and sweetness. Nutmeg adds a subtle, earthy depth, while ginger introduces a gentle, zesty heat that complements the apples without overpowering them. This combination creates a rich, inviting aroma and a perfectly balanced taste that screams “fall.”
• Vinegar (Optional for Dough): While optional, adding a small amount of white wine vinegar to your ice water for the pie dough can significantly improve its texture. The acidity in the vinegar helps to tenderize the dough by interfering with gluten development, resulting in a more tender and less chewy crust. It also helps prevent oxidation, keeping the dough from turning gray. You won’t taste the vinegar in the final baked pie, but you’ll appreciate the enhanced flakiness. Ensure the water is ice cold for best results.
• Bourbon: The star ingredient of this specialty pie, bourbon, adds a wonderfully complex, warm, and slightly caramelized flavor to the apple filling. While most of the alcohol bakes off, the distinctive notes of vanilla, oak, and caramel remain, creating a truly unique and irresistible pie. Any good quality bourbon will work beautifully here. If you prefer a non-alcoholic version, you can substitute the bourbon with an equal amount of apple juice, apple cider, or even a dash of bourbon-flavored extract mixed with water, though the flavor profile will be slightly different.
• Brown Sugar vs. White Sugar: We opt for light brown sugar in the filling because its molasses content adds moisture, a deeper caramel flavor, and a softer texture to the apples compared to granulated white sugar. This richness is essential for the depth of flavor in a **bourbon apple pie**.
• Lemon Juice: Fresh lemon juice is vital in the apple filling. It prevents the apples from browning too quickly and, more importantly, brightens their flavor, balancing the sweetness of the sugar and the richness of the spices and bourbon. It ensures the pie tastes fresh and vibrant.

Step-by-Step Guide to Making Your Bourbon Apple Pie

Baking this Bourbon Apple Pie is a rewarding process, made easier with our detailed instructions. We’ll start with the flaky cinnamon crust, then move on to the luscious apple filling, and finally, the assembly and baking.

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Step One: Prepare Your Dough Ingredients. In a large mixing bowl, thoroughly whisk together all the dry ingredients for your pie dough: flour, cinnamon, and kosher salt. Cinnamon adds a wonderful warmth to the crust that perfectly complements the apple filling. Next, cut your very cold butter into ½-inch cubes and spread them out on a plate. In a separate jug, mix together the ice water and white wine vinegar (if using). The colder your ingredients, the flakier your crust will be, so it’s essential to keep everything chilled. Place both the bowl of dry ingredients and the plate of butter cubes, along with the jug of wet ingredients, into the fridge for at least 15 minutes. You can even add a few ice cubes to the water to ensure it stays extra cold. This chilling step is non-negotiable for a truly flaky pastry.

Step Two: Coat the Butter. Once thoroughly chilled, transfer the dry ingredients to the bowl of your stand mixer, fitted with the paddle attachment. Add the cold butter cubes to the flour mixture. Gently toss the butter cubes with the dry ingredients using a spoon or your hands, ensuring that each cube is completely coated in flour. This flour coating acts as a barrier, preventing the butter from melting too quickly and promoting those distinct layers of flaky crust. The goal here is to keep the butter as cold and separate as possible before mixing.

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Step Three: Incorporate the Butter. With the butter cubes coated in flour within your stand mixer bowl, set the mixer speed to low. Allow it to mix for approximately 2 minutes. The goal here is to break down the butter into smaller, pea-sized pieces, but not to fully incorporate it into the flour. These small chunks of butter are what will create those desirable flaky layers in your pie crust as they melt and release steam during baking. If mixing by hand, you can use a pastry blender, two knives, or your fingertips to cut the butter into the flour until it resembles coarse meal with some pea-sized pieces remaining.

Step Four: Add the Liquid. While the mixer is still running on low speed, slowly and gradually pour in the chilled water and vinegar mixture. You might not need all of the liquid. Add it just until the dough comes together and looks moist enough to form a ball, but is not sticky. The dough should still appear a bit shaggy. Over-mixing at this stage can develop too much gluten, resulting in a tough crust. If mixing by hand, create a well in the center of your dry ingredients, pour in the liquid, and gently toss with your hands until just combined.

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Step Five: Chill and Laminate the Dough. Turn the dough out onto a lightly floured surface and gently bring it together to form a rough disc. Avoid overworking it. Wrap the disc tightly in plastic wrap and chill it in the refrigerator for at least 1 hour. This initial chill allows the gluten to relax and the butter to firm up. After this first chill, roll out the dough on a lightly floured surface into a rectangle about ¼ inch thick. To achieve an even flakier crust, perform a simple lamination: fold the dough into thirds, like a letter envelope. Then, fold it in half again. This layering technique creates more distinct butter pockets. Split the dough into two equal portions, wrap each half securely in plastic wrap, and refrigerate for a minimum of 2 hours, or ideally, overnight. This longer chill is crucial for handling the dough and ensuring a supremely flaky texture when baked.

Step Six: Macerate the Apples. While your dough is chilling, begin preparing the flavorful **bourbon apple pie filling**. In a medium-sized pot or large bowl, combine your thinly sliced apples, light brown sugar, and fresh lemon juice. Toss everything together until the apples are well coated. Let this mixture sit for 30-45 minutes at room temperature. This process, called maceration, allows the sugar to draw out moisture from the apples, creating a natural syrup and intensifying their flavor. This step is essential for preventing a dry pie and ensuring the filling is perfectly moist and flavorful.

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Step Seven: Cook and Flavor the Filling. After maceration, sprinkle your prepared spices (cinnamon, nutmeg, ginger), vanilla extract, and kosher salt over the apple mixture in the pot. Stir well to combine. Heat the mixture over medium heat for 5-8 minutes, stirring occasionally. The apples will soften slightly, and the juices will thicken into a glorious syrup. Once the apples are tender-crisp, remove the pot from the heat. Now for the star ingredient: add the bourbon and the flour, mixing thoroughly until the flour is completely incorporated and no lumps remain. The flour acts as a thickener, ensuring your pie filling sets perfectly. Adding the bourbon off the heat helps preserve its delicate flavor notes.

Step Eight: Cool the Filling. Pour the warm **bourbon apple pie filling** into a shallow tray or baking sheet. Spreading it out thinly will significantly speed up the cooling process. It’s crucial for the filling to be completely cool before you add it to your pie crust. A hot filling can melt the butter in your pie dough, compromising the flakiness of the crust. You can place the tray in the refrigerator or even the freezer for a short period to accelerate cooling. Ensure it’s cool to the touch before proceeding.

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Step Nine: Assemble the Pie Base. Take one half of your chilled pie dough out of the fridge and let it sit at room temperature for about 15-20 minutes to soften slightly, making it easier to roll. On a lightly floured surface, roll out the dough into a circle that is approximately 1 inch wider than your 9-inch pie plate. Carefully transfer the rolled dough into your pie plate, gently pressing it into the bottom and up the sides without stretching it. Trim any excess dough, leaving about a ½-inch overhang. Now, pour your completely cooled **bourbon apple filling** into the dough-lined pie plate. Don’t worry if it looks like a lot of filling; it will settle during baking. Place the assembled pie base into the fridge to chill for another 15 minutes. This firms up the crust and filling before the top crust is added.

Step Ten: Create the Lattice Top and Bake. While your pie base is chilling, retrieve the second half of your pie dough from the refrigerator. Roll it out on a lightly floured surface, making it slightly thicker than the bottom crust if desired for sturdier lattice strips. Use a pastry cutter or a sharp pizza slicer to cut the dough into even strips for your lattice top. The width of the strips is up to your preference – typically ¾ to 1 inch wide works well. Retrieve your chilled pie from the fridge. Arrange the strips over the filling to create a beautiful woven lattice pattern. Trim any lattice strip edges that extend too far beyond the pie plate. Take the ½-inch overhang from the bottom crust and fold it over the edges of the lattice strips, gently pressing them together to seal. Crimp the edges decoratively using your fingers or a fork. For an extra touch, use any leftover dough scraps to cut out decorative shapes (like leaves or apples) with a small cookie cutter and place them on the lattice. Prepare an egg wash by whisking one egg yolk with a tablespoon of water, then lightly brush the entire lattice top with it. This will give your pie a beautiful golden-brown, glossy finish. Preheat your oven to 400°F (200°C). Place the pie on a baking sheet lined with foil (to catch any potential drips) and bake for 65-75 minutes, or until the crust is deeply golden brown and the filling is bubbling. If the edges of your pie begin to brown too quickly, loosely cover them with aluminum foil. Once baked, let the pie cool for at least an hour on a wire rack before slicing. This allows the filling to set properly, ensuring clean, beautiful slices. Serve warm with whipped cream or a scoop of vanilla ice cream.

Pro Tips for a Perfectly Baked Bourbon Apple Pie

Achieving pie perfection is within reach with these helpful tips and tricks:

• Precision is Key: Measure by Weight! I cannot stress this enough: for consistent and accurate baking results, especially with pie dough, I highly recommend using a kitchen scale and measuring your ingredients in metric grams. Volume measurements (cups) can be notoriously inaccurate due to variations in how ingredients are scooped and packed. Weighing ensures you have the exact ratios for a perfect dough every time.
• Prevent Over-Browning: If you notice the edges of your pie crust browning too quickly before the rest of the pie is cooked, gently cover the edges with strips of aluminum foil. This acts as a shield, preventing them from burning while the interior of the pie continues to bake evenly.
• Patience for Setting: It can be tempting to cut into a warm, fragrant pie immediately, but resist the urge! Allowing your pie to cool for at least an hour (or even longer) before slicing is crucial. This time allows the filling to set properly, preventing it from oozing out and ensuring you get beautiful, clean, well-defined slices. A slightly warm pie is still delightful!
• Strategic Egg Wash Application: When brushing your pie with an egg wash for that gorgeous golden sheen, avoid brushing it directly onto the very edges of the crust. The edges tend to brown easily on their own, and an egg wash can accelerate this, leading to burnt crust edges. Focus the egg wash on the lattice strips and any decorative elements.
• Keep Dough Cold: The secret to a flaky crust is cold butter. Work quickly when handling the dough and use cold ingredients. If your kitchen is warm, chill the dough more frequently.
• Don’t Overwork the Dough: Excessive kneading or handling of the dough develops gluten, leading to a tough crust. Mix just until combined and handle gently.
• Ventilation is Important: If you opt for a full top crust instead of a lattice, remember to cut several slits into the top. This allows steam to escape from the filling during baking, preventing a soggy bottom crust and potential cracks in the top.
• Pre-bake if Needed: For a truly crisp bottom crust, especially with very juicy fillings, you might consider blind baking (pre-baking) your bottom crust for about 10-15 minutes before adding the filling. This is usually only necessary if you struggle with soggy bottom crusts.

Frequently Asked Questions About Bourbon Apple Pie

Here are answers to some common questions about making and enjoying this delicious pie:

Love Pie? Discover More Delicious Recipes!

If you’ve fallen in love with the art of pie making, or simply can’t get enough of these comforting desserts, you’re in for a treat! Explore some of our other favorite pie recipes that are sure to delight your taste buds and impress your guests:

If you’ve whipped up this incredible **Bourbon Apple Pie**, we’d absolutely love to see your creation! Make sure to tag me on Instagram @alpineella and consider leaving a review below to share your experience with other bakers. For more delicious baking ideas and inspiration, you can also follow me on Pinterest. Happy baking!

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