This simple Bourbon & Cinnamon Apple pie will have your whole kitchen smelling of cinnamon and apple! With a kick of bourbon and a flaky crust, this recipe is super simple and so good!

Specialty Ingredients

There are two ingredients that I used for this apple pie filling that are not your usual ingredients: one is bourbon, and the other is St. Dalfour Apple & Cinnamon Fruit Spread.

This Fruit spread has notes of fresh cinnamon and a smooth finish, and I added it to the filling to make things easier and add a special flavor to it.

It is handcrafted in small batches and uses only 100% fruit with sun-ripened grape as a natural sweetener.

This post is sponsored by St Dalfour.  All thoughts and opinions are my own.

What is Bourbon?

Bourbon is an American whiskey produced mainly in the State of Kentucky.

In all honesty, I tried bourbon just recently, after I moved to Kentucky four months ago.

I was so impressed with the flavor and as soon as I tried it I could think of a million desserts to pair it with!

It gives a spicy and smokey flavor, and pairs beautifully with cinnamon and spices.

You could also try pairing it with chocolate, caramel, maple, butter, apple and vanilla.

If you don’t have Bourbon at hand, you can swap it for rum. Either way, the results will be amazing, though you’ll have a slight change in flavor.

The perfect Pie crust for this Bourbon & Cinnamon Apple Pie

In short, the trick to making the perfect pie crust is to keep everything cool.

For that reason, you’ll need to use cold butter and cold shortening, ice cold water and not over-working the dough with your hands to avoid melting the butter.

The butter and shortening should be cold enough to stay in chunks and not melt into your dough.

The solid pieces of cold butter will melt when heated in the oven, and the water in the butter will help leave pockets of air in between the dough, creating separate layers.

If your butter is melted before going into the oven, you can end up with a more tender crust instead of a flaky one.

Crust can be made up to 3 days before, and kept refrigerated. Let it come to room temperature for 10-20 min prior to using.

Alternatively, you can freeze the dough for up to 1 month. Thaw in the fridge for 24 hours and let it come to room temperature for 10-20 min prior to using

Ingredients you’ll need for the Bourbon & Cinnamon Apple Pie

• All-Purpose flour: for your pie crust

• Sugar: granulated. Helps with overall sweetness

• Salt: Helps enhance the flavor

• Butter: unsalted and cold; Keep it refrigerated until using

• Shortening: Cold; refrigerate for 20 minutes before using

• Water: Ice cold

• Apples: Granny Smith or any other tart apples

• Cinnamon: gives flavor to the filling

• Bread Crumbs: Helps the filling thicken

• Bourbon: Replace it with rum if needed

• Vanilla extract: Helps giving flavor

• St. Dalfour Apple & Cinnamon Spread: Helps with flavor and texture to the filling

• Egg + milk: for egg wash

How to make Bourbon & Cinnamon Apple Pie (with video and Photos)

In the first place, start by making your crust; mix flour, sugar, salt until well combined.

Next, with a food processor, pulse together all crust ingredients (except water) in 3 second increments.

Gradually add the ice cold water, one Tablespoon at a time, just until it resembles coarse crumbs but holds together when squeezed.

Keeping everything as cold as possible and not over working your dough with your hands, form 2 disks and wrap them tightly with plastic wrap; refrigerate for 1 hour or up to 3 days.

Flour a work surface and roll half of your dough with a rolling pin to 1/6” thickness and into a 11-12 inch circle.

Gently, roll the dough into your floured rolling pin and transfer into the pie plate, unfolding into the center, until plate is completely covered. Trim the excess dough from the sides of your plate. Refrigerate while preparing your pie filling and lattice

Mix sugar, salt and bread crumbs until well combined. Add mixture to the apple slices together with vanilla extract, bourbon and fruit spread; mix until the apples are well covered. Refrigerate while doing the lattice.

Roll your remaining dough and use a pizza cutter to cut even strips for the lattice, as well as cookie cutters for the leaves.

Spoon your filling into your crust covered pie plate with a slotted spoon, to drain the excess liquid. Dot your pie with butter

Moisten the edges of your bottom crust and start making your lattice using your strips and leaves (watch video below)

Cut the excess dough from the sides of your plate and brush your lattice with egg wash and sprinkle with sugar if desired.

Place pie in a foil covered baking sheet on the lowest position of the oven.

Bake for 30 minutes, if it’s browning too fast cover the edges with aluminum foil or a pie crust shield and bake for an additional 15 minutes or until golden brown.

Lastly, let cool over a wire rack for 2-3 hours, and serve with whipped cream or vanilla ice cream!

Follow these links for more Pie and Tart recipes:

• Caramelized Walnut, Mango & Vanilla Ice Cream Tart
• Easy No Bake Peanut Butter Tart
• French Grape & Brie Pastry Pockets
• Fresh Cherry Pie

Or if you’re looking for inspiration, click here

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