Delish Bourbon Apple Pie

This pie is for people who like their apples saucy and their dessert slightly scandalous. We’re talking a classic, deeply appley pie with a glug of bourbon that turns the juices into caramel and your kitchen into a cozy little speakeasy. The crust is flaky, the filling is glossy and jammy, and the whole thing smells like your house did a fall makeover without you buying thirteen plaid pillows. If you’ve ever wanted an apple pie that tastes like the grown-up version of itself, this is it.

Last time I made it, my husband helpfully “tasted” the bourbon so many times he forgot where the oven mitts lived. The kids demanded “not spicy apples,” which, to them, means cinnamon levels that wouldn’t frighten a pumpkin spice latte. I also tried to do an ambitious lattice on a very warm day and ended up with what can only be described as a rustic crisscross situation. It baked up beautifully anyway, and yes, the pan was too small. No, I won’t wash fewer dishes. I contain multitudes and multiple sheet pans.

Time-Saving Hacks

– Buy the crust. Pretend you didn’t. Crimp with confidence and no one will question your life choices.
– Use a zip-top bag to toss apples with sugar, spices, and bourbon. Shake-shake, zero bowls to wash.
– Microwave the lemon for 10 seconds to bully extra juice out—because we like bright, not bland.
– Skip the lattice and do a crumble top: butter, brown sugar, flour, oats. It’s an apple pie wearing a cozy sweater.
– Melt butter in the same pot you’ll later use to reheat leftovers. Future you appreciates the one-dish delusion.

Serving Ideas

– A scoop of vanilla ice cream that is melting too fast because you tried for a “quick photo.” Relatable.
– Bourbon whipped cream for adults; regular whipped cream for the small, sticky humans.
– Sharp cheddar on the side if you’re New England–curious. It’s weird until it’s not.
– Coffee in the morning, because pie is a breakfast food and I will die on this hill.
– Serve with wine if the kids drove you nuts. Or water if you’re trying to be a responsible plant.

What to Serve It With

– Post-roast dinner flex: pot roast or roasted chicken, then this pie as the cozy finale.
– Salty snacks beforehand—prosciutto, olives, aged cheddar—so the sweetness sings instead of shouts.
– Spiced cider (hot or cold), a rye old fashioned, or just a big glass of milk like the wholesome gremlin you are.
– Vanilla or cinnamon gelato if you’re feeling fancy, but honestly? Warm fork, couch, done.

✔Tips & Mistakes

– Use a mix of apples: firm-tart (Granny Smith) + crisp-sweet (Honeycrisp, Pink Lady) for texture and flavor.
– Thicken right: 2–3 tbsp cornstarch or 3–4 tbsp tapioca flour. Saucy is good; soup is not.
– Don’t skimp on salt. A pinch wakes up the caramel-apple vibes.
– Start on the lower oven rack to crisp the bottom crust. Soggy bottoms are for sad British tent episodes.
– Shield the edges with foil halfway through so your pie doesn’t cosplay as charcoal.
– Let it cool at least 2 hours. If you slice too soon, it’ll avalanche. Delicious, but dramatic.
– Bake on a foil-lined sheet pan. Apple-jus on the oven floor is a personality trait I do not want.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep loosely covered up to 4 days. Rewarm slices at 325°F for 10–12 minutes to re-crisp.
– Freeze slices tightly wrapped up to 2 months; thaw in the fridge, then reheat.
– Flavor note: bourbon blooms by day two. Somehow even better, like your favorite leftovers and your favorite jeans.

✔Variations and Substitutions

– Swap bourbon with apple cider or Calvados for a lighter or apple-on-apple vibe. Rum also plays nice.
– Brown sugar + a drizzle of maple = caramel city. Cut granulated sugar if you go maple-heavy.
– Add cranberries for tart pops, or toasted pecans/walnuts for crunch.
– Spice lane: cinnamon + nutmeg is classic; add cardamom or ginger if you like it flirty.
– Gluten-free crust works fine; tapioca starch is your thickener friend.
– Dairy-free? Use vegan butter or coconut oil in a crumble top. Still lush.
– Salted caramel swirl under the apples if you’re feeling chaotic good.

Delish Bourbon Apple Pie

A cozy, bakery-style apple pie kissed with bourbon, warm cinnamon, and a flaky, golden crust. Perfect for holidays or any weekend bake.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 crust refrigerated pie crusts bring to room temperature
• ▢ 2.5 pound firm apples (Honeycrisp or Granny Smith) peeled, cored, sliced 0.25 inch thick
• ▢ 0.5 cup granulated sugar
• ▢ 0.5 cup light brown sugar, packed
• ▢ 0.25 cup all-purpose flour for thickening
• ▢ 1.5 teaspoon ground cinnamon
• ▢ 0.25 teaspoon ground nutmeg
• ▢ 0.25 teaspoon fine sea salt
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoon bourbon
• ▢ 2 tablespoon unsalted butter cut into small pieces
• ▢ 1 large egg beaten for egg wash
• ▢ 1 tablespoon water for egg wash
• ▢ 1 tablespoon turbinado sugar for sprinkling

Instructions

Preparation Steps

• Preheat oven to 400 F. Position a rack in the lower third of the oven.
• In a large bowl, toss sliced apples with lemon juice. In a separate bowl, whisk granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Add vanilla and bourbon, then toss the mixture with the apples until evenly coated. Let stand 10 minutes to release some juices.
• Fit 1 pie crust into a 9 inch pie plate, letting excess hang over the edge. Chill the lined pie plate while you prepare the filling.
• Fill the crust with the apple mixture, mounding slightly in the center, and dot the top evenly with the butter pieces.
• Top with the second crust. Trim to a 1 inch overhang, fold edges under, and crimp. Cut 5 small slits on top for steam, or create a lattice if desired.
• Whisk the egg with the water and brush over the top crust. Sprinkle with turbinado sugar. Shield the rim with foil or a pie shield to prevent over-browning.
• Bake at 400 F for 20 minutes. Reduce temperature to 350 F and bake 35 to 40 minutes more, until the crust is deep golden and the filling is bubbling through the vents.
• Cool on a rack for at least 2 hours to set before slicing.
• Slice and serve warm or at room temperature. Optional: pair with vanilla ice cream or whipped cream.

Notes

For a deeper bourbon note, brush 1.0 teaspoon bourbon over the warm pie right after baking. If the edges brown too quickly, keep the shield on for the entire bake.