Bourbon & Cinnamon Apple Pie
This simple pie will have your whole kitchen smelling of cinnamon and apples! With a kick of bourbon and a flaky crust, this recipe is super simple and so good!
Servings: -in pie
Ingredients
Crust
- 3 3/4 Cups all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoons salt
- 1 Cup cold butter in cubes
- 1/2 Cup cold shortening in pieces/spoonfuls
- 6 tablespoons ice cold water
Filling
- 1/2 Cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons bread crumbs
- 6 Cups Granny Smith apples thinly sliced, peeled and cored (about 5 apples)
- 1 tablespoons bourbon could be replaced by rum
- 1 teaspoon Vanilla extract
- 1 jar St. Dalfour Apple & Cinnamon Fruit Spread
- 1 tablespoon unsalted butter for dotting
- 1 large egg, plus a dash of milk for egg wash
Instructions
Crust:
- Mix flour, sugar, salt until well combined3 3/4 Cups (468.8 g) all-purpose flour, 3 tablespoons granulated sugar, 1/2 teaspoons (0.5 teaspoons) salt
- With a food processor, start pulsing together the dry ingredients with butter and shortening in 3 second increments and gradually adding the ice-cold water, one Tablespoon at a time, just until it resembles coarse crumbs but hold together when squeezed.1 Cup (227 g) cold butter, 1/2 Cup (102.5 g) cold shortening, 6 tablespoons ice cold water
- 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 your dough into your floured rolling pin and transfer into your 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
Filling:
- Pre-heat your oven to 375 F
- Mix sugar, cinnamon, and bread crumbs until well combined. Add mixture to your apple slices together with the vanilla extract, bourbon, and fruit spread; mix until apples are well covered. Refrigerate while doing the lattice1/2 Cup (100 g) granulated sugar, 1 teaspoon cinnamon, 2 tablespoons bread crumbs, 6 Cups (750 g) Granny Smith apples, 1 tablespoons bourbon, 1 teaspoon Vanilla extract, 1 jar St. Dalfour Apple & Cinnamon Fruit Spread
- 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
- Moisten the edges of your bottom crust with egg wash and start making your lattice using your strips and leaves. Dot with butter, cut the excess dough from the sides of your plate and brush your lattice with egg wash, and sprinkle with sugar if desired1 tablespoon unsalted butter, 1 large egg, plus a dash of milk
- 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. Let cool over a wire rack for 2-3 hours, and serve with whipped cream or vanilla ice cream!
Notes
- Crust can be made up to 3 days before using, and kept refrigerated. Let it come to room temperature for 10-20 min prior to using
- You can also 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
- Bourbon could be replaced with rum
Nutrition
Serving: 1g | Calories: 696kcal | Carbohydrates: 80g | Protein: 9g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 363mg | Fiber: 5g | Sugar: 29g
