This was the second pie I made for our family Thanksgiving! Overall it was pretty easy. The homemade pie crust was definitely the most challenging part, but there ended up being only one slice left so I felt confident it was a big hit! The bourbon adds a nice flavor to the apples AND you even mix it into the crust dough which at first I was skeptical of, but it was really good!
Bourbon Apple Pie
For the crust:
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
For the filling:
4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn 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
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 1/4 inch thick. Toss with the lemon juice and 1/4 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.
Recipe adapted from Food Network Magazine