As the leaves turn vibrant shades of red, orange, and yellow, and the crisp autumn air fills the lungs, there's nothing quite like the comforting aroma of a freshly baked pie wafting through the house. And when it comes to fall desserts, apple pie is a classic that never goes out of style. But why settle for the ordinary when you can elevate this beloved treat with a touch of bourbon and maple syrup?
In this article, we'll explore a mouthwatering homemade apple pie recipe that combines the warm, spiced flavors of apples with the rich, complex notes of bourbon and the sweet, caramel - like taste of maple syrup. It's the perfect change - up from your usual Thanksgiving apple pie, adding a layer of sophistication and depth that will have your guests asking for seconds.
Ingredients for the Pie Crust
Making a flaky, buttery pie crust is the foundation of any great apple pie. Here's what you'll need:
- 2 1/2 cups all - purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup unsalted butter, cold and cubed
- 6 - 8 tablespoons ice water
Start by combining the flour, salt, and sugar in a large bowl. Use a pastry cutter or your fingers to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea - sized pieces remaining. Gradually add the ice water, one tablespoon at a time, and stir until the dough comes together. Be careful not to overwork the dough. Divide the dough in half, shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least an hour.
Ingredients for the Apple Filling
Now, let's move on to the star of the show - the apple filling. You'll need:
- 6 - 8 medium apples (such as Honeycrisp, Granny Smith, or a combination), peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all - purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 cup bourbon
- 1/4 cup pure maple syrup
- 2 tablespoons unsalted butter, cut into small pieces
In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and cloves. Toss gently to coat the apples evenly. Pour in the bourbon and maple syrup, and stir well. The bourbon will add a warm, boozy kick, while the maple syrup will give the filling a sweet, sticky texture.
Assembling and Baking the Pie
Preheat your oven to 425°F (220°C). Take one of the chilled pie dough disks and roll it out on a lightly floured surface into a circle large enough to fit your pie dish. Carefully transfer the dough to the pie dish, pressing it gently into the bottom and up the sides. Pour the apple filling into the pie crust, spreading it out evenly. Dot the top of the filling with the small pieces of butter.
Roll out the second pie dough disk and place it over the filling. Trim the edges of the top crust, leaving about 1/2 inch overhang. Fold the overhang under the bottom crust and crimp the edges to seal the pie. Use a sharp knife to cut a few slits in the top crust to allow steam to escape during baking.
Place the pie on a baking sheet lined with parchment paper to catch any drips. Bake the pie in the preheated oven for 15 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 45 - 50 minutes, or until the crust is golden brown and the filling is bubbling through the slits. Let the pie cool on a wire rack for at least an hour before serving to allow the filling to set.
Serving Suggestions
This apple pie with bourbon and maple syrup is delicious on its own, but you can take it to the next level by serving it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of additional maple syrup. The contrast between the warm, spiced pie and the cold, creamy topping is simply divine.
So, this fall, ditch the same old apple pie recipe and give this bourbon - and - maple - infused version a try. It's a dessert that's sure to become a new family favorite and a hit at your Thanksgiving table.