Bourbon-Infused Apple Pie Recipe

There’s almost nothing better than a warm slice of apple pie — except perhaps a bourbon-spiked apple pie. This straightforward recipe features a cinnamon-infused all-butter pie crust and a lightly cooked apple filling finished with a splash of bourbon. It uses just ten core ingredients for the filling and pantry staples for the crust, so you can get started right away. Follow the steps below to make a flaky cinnamon pie dough in a stand mixer, prepare the boozy apple filling, and finish with a woven lattice top and homemade whipped cream.

This filling is quick to assemble: the apples macerate with sugar and lemon, are briefly cooked to soften, then are stirred together with bourbon and a bit of flour to thicken. The cinnamon pie dough is simple, reliable, and can be mixed in a stand mixer or by hand. Serve each slice with a generous spoonful of whipped cream.

About this recipe

• This is an all-butter pie crust mixed quickly in a stand mixer (you can also make it by hand). A touch of ground cinnamon in the dough gives it warm, seasonal flavor.
• The filling begins by macerating the apple slices, then the apples are briefly cooked to concentrate flavor and soften them before adding the bourbon.
• The pie is finished with a decorative lattice top and served with freshly whipped cream for best results.

Ingredients Needed

Ingredient notes

• Apples: A mix of tart and sweet apples gives the best texture and flavor. I like combining Granny Smith with Braeburn or Honeycrisp for contrast.
• Butter: Unsalted European-style butter works wonderfully in the dough; its higher butterfat makes a richer, flakier crust.
• Spices: A blend of cinnamon, ginger and nutmeg complements the apples without overpowering them.
• Vinegar: A splash of white wine vinegar in the ice water is optional but helps tenderize the dough and enhance flavor.

How to make this recipe

Step 1 — Prepare the dough base: Whisk together the dry ingredients for the pie dough (flour, cinnamon and salt). Chill the dry mixture while you combine the water and vinegar with a few ice cubes; place the liquid in the refrigerator for at least 15 minutes so everything stays cold.

Step 2 — Add the butter: Place the chilled dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add the butter cubes and toss them in the flour so each piece is well coated.

Step 3 — Mix to pea-size pieces: With the mixer on low, mix until the butter is the size of peas, about two minutes. If working by hand, use a pastry cutter or your fingertips to achieve the same texture.

Step 4 — Add the liquid: Still on low, slowly pour in the chilled water-vinegar mixture just until the dough holds together. You may not need all the water — stop when the dough is evenly moistened but not sticky.

Step 5 — Chill and fold: Turn the dough out onto a lightly floured surface, shape it into a disc, wrap in plastic and chill at least 1 hour. For a flakier crust, roll the chilled dough to 1/4 inch, fold it like an envelope, split in half, wrap and chill for at least 2 hours or preferably overnight.

Step 6 — Start the filling: In a medium pot, combine the sliced apples, light brown sugar and lemon juice. Toss and let them sit for 30–45 minutes to macerate.

Step 7 — Cook the apples briefly: Sprinkle in the spices, vanilla and salt, then cook over medium heat for 5–8 minutes just until apples begin to soften. Remove from heat and stir in the bourbon and flour until combined.

Step 8 — Cool the filling: Spread the filling in a shallow tray to cool more quickly. The filling must be fully cooled before baking to avoid a soggy crust.

Step 9 — Assemble the pie: Divide the dough in half. Roll out the first half on a lightly floured surface until it is about 1 inch larger than the pie plate and line the plate carefully. Fill with the cooled apple mixture and chill for 15 minutes in the refrigerator.

Step 10 — Add the lattice and bake: Roll out the second half slightly thicker, cut into strips for a lattice top, and weave the strips over the filling. Trim any overhang, tuck and crimp the edges, brush the top with an egg yolk wash (avoid the edges if they brown quickly), and bake at 400°F (200°C) for roughly 65–75 minutes. If the crust starts to darken too much, loosely tent with foil. Let the pie cool at least one hour before slicing.

Recipe tips

• Weighing ingredients by metric weight with a kitchen scale will improve consistency and results.
• If the top or edges brown too quickly, cover the pie loosely with aluminum foil to protect them while the center finishes baking.
• Allow the baked pie to cool for at least one hour so the filling sets and you can slice clean pieces.
• Avoid brushing egg wash on the very edges of the crust since they brown faster than the top.

Frequently asked questions

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Recipe

Bourbon Apple Pie

Ella Gilbert

Simple bourbon apple pie with a cinnamon pie crust and homemade whipped cream.

Prep Time: 45 mins

Cook Time: 1 hr 15 mins

Total Time: 2 hrs

Course: Dessert

Cuisine: American

Servings: 12 slices

Calories: 342 kcal

Equipment

• 1 x 9-inch pie plate

Ingredients

Pie Dough

• 360 grams (3 cups) flour
• 1 teaspoon kosher salt
• 280 grams (2 ½ sticks) butter, cold
• 160 millilitres (about 11 tbsp) ice water
• 2 teaspoons white wine vinegar
• 2 teaspoons ground cinnamon

Apple Pie Filling

• 1220 grams (about 10) apples, peeled, cored and thinly sliced
• 226 grams (1 cup) light brown sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• ¾ teaspoon kosher salt
• ¼ teaspoon nutmeg
• ½ teaspoon ground ginger
• 2 tablespoons lemon juice
• 40 grams (⅓ cup) flour
• 1 tablespoon bourbon
• 1 egg yolk (for egg wash)

Whipped Cream

• 240 grams (1 cup) heavy cream
• 3 tablespoons confectioners’ sugar
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract

Instructions

Make the pie dough

1. Mix the flour, cinnamon and salt in a large bowl. Cut cold butter into ½-inch cubes and place on a plate. Combine the ice water and vinegar in a jug and chill everything for at least 15 minutes.
2. Place the dry ingredients in the stand mixer bowl with the paddle attached. Add the butter and toss until each piece is coated with flour.
3. Mix on low until the butter pieces are the size of peas, about 2 minutes. If mixing by hand, use a pastry cutter or your fingers.
4. With the mixer running on low, add the chilled water-vinegar little by little until the dough just holds together. You may not need all the liquid.
5. Turn the dough onto a floured surface, form into a disc, wrap in plastic and chill for at least 1 hour. Roll, fold like an envelope, divide in two, wrap and chill another 2 hours or overnight.

Make the pie filling

1. Combine the sliced apples, lemon juice and brown sugar in a medium pot, toss and let sit 30–45 minutes to macerate.
2. Sprinkle in cinnamon, nutmeg, ginger, vanilla and salt. Cook over medium heat for 5–8 minutes until apples begin to soften.
3. Remove from heat and stir in the bourbon and flour to thicken. Spread the filling in a tray to cool completely.
4. Preheat the oven to 400°F (200°C) and line a baking sheet with foil to catch any drips.
5. Roll out one half of the chilled dough to fit a 9-inch pie plate, fill with cooled apples, and chill 15 minutes.
6. Roll out the second half slightly thicker, cut strips for a lattice top, weave them over the filling, trim and crimp the edges. Brush the top with egg yolk (avoid the edges if desired).
7. Bake for 65–75 minutes until the filling is bubbling and the crust is golden. Tent with foil if the edges brown too quickly. Cool at least one hour before slicing.

Make the whipped cream

1. Whip the heavy cream, confectioners’ sugar, salt and vanilla with a handheld mixer until soft peaks form. Serve on top of each slice.

Notes

These recipes are developed and tested using metric weights. For best and most consistent baking results, weigh ingredients with a kitchen scale. Cup conversions are provided for convenience but may yield different results.

Butter: European-style butter produces a creamier, richer dough.

Salt: If using fine salt instead of kosher, halve the amount called for.

Storage: Refrigerate the pie, tightly covered, for up to five days. Rewarm gently before serving.

Nutritional information (approximate per serving)

Calories: 342 kcal • Carbohydrates: 62 g • Protein: 5 g • Fat: 9 g • Sugar: 30 g • Fiber: 4 g

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