Bourbon Caramel Apple Pie

Bourbon Caramel Apple Pie

There’s something to be said about a solidly delicious pie after Thanksgiving dinner. It’s classic and comforting. Seeing as I’m not a pumpkin girl, I decided to go with an apple pie. I hear it’s American or something. Well, I American’d it up some more by adding some bourbon caramel to it. (Any excuse, right?) It’s a simple way to gussy up your pie and quite frankly, it’s divine.

Bourbon Caramel Apple Pie

Flaky crust, warm notes of bourbon, sweet caramel and lots and lots of apples.

Bourbon Caramel Apple Pie
1 pie crust (recipe here or store-bought)
3 lbs apples
2 tbsp lemon juice
⅔ cup sugar
2 tbsp flour
1 ½ tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
2 tbsp butter, melted

1 cup flour
½ cup sugar
¼ cup brown sugar
2 tsp cinnamon
½ tsp salt
6 tbsp butter, chilled, cubed

Bourbon Caramel
½ cup brown sugar
¼ cup butter
2 tbsp bourbon

Preheat oven to 350°F.

Core, peel and slice apples. In a large bowl, toss apples with lemon juice, sugar, flour, spices and butter. Dump into prepared pie crust.

In a separate bowl and using a fork, blend together crumble ingredients. You want the texture to be like coarse sand. Spread on top of apples.

Pull off a piece of aluminum foil about 3 inches long. Loosely wrap around the crust. Repeat until you have foil covering the whole crust.

Bake for 45 minutes. Remove foil and bake for another 30 minutes. Let cool for 15 minutes.

While the pie is cooling, whisk together the ingredients for the bourbon caramel. Bring to boil, simmer for 2 minutes, let cool for 2 minutes, drizzle over pie.

Serve with ice cream and a glass of bourbon… or two.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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