Er. Ma. Gherd. Can you believe it’s almost summer already?! Obviously I can’t. We went from an entire season-worth of 40-50F, rainy, just meh sorts of days to *BAM* 90F in under a week. And when I say “under a week” I really mean like 2-3 days. Shit just got real.
I’m not complaining, mind you, but prepared I was not… Despite the fact that my calendar informs me we have just about a week until we hit June. Whatevs calendar. It’s not like I need to check you more regularly or anything…
And with summer right around the corner, I have a serious case of pie-on-the-brain. <– Can’t decide if this would be the worst or most delicious medical diagnosis ever…
Despite the fact that apples are CLEARLY a fall crop, there’s just something about summer that screams apple pie… Like APPLE PIES, YO! I can’t put my finger on exactly why… We didn’t have an apple pie sitting on our windowsill each weekend a la 1950 or anything like that. Heck, growing up, my family refrained from using the oven as much as humanly possible during the summer (a luxury my husband is definitely not afforded… Oh, you think it’s too hot to bake? I do believe this delicious chocolate cake would argue otherwise!).
So maybe it’s more about my anticipation of fall that begins every summer. Knowing that this sweltering heat will soon give way to crisp fall mornings and crisp fall treats… Things filled with apples and apricots, homemade dill pickles finally ready to eat (they take about 2 weeks after canning to be ready), colorful leaves, Halloween… Yep, that’s right. I just went there. We’re only… 5 months early…
Sooooooooo we’ll rewind our way back to summery things, like apple pie with a giant, satisfyingly cold scoop of vanilla ice cream. This ain’t your Mama’s apple pie, this is BOURBON BUTTERSCOTCH APPLE PIE. It’s everything you loved about your childhood with a boozy twist!
- 2 oz butter
- ½ cup brown sugar
- 1 tbsp. dark corn syrup
- ¼ cup heavy whipping cream
- ½ tsp. vanilla extract
- 2 tbsp. bourbon
- 2-3 pie crusts, store bought or homemade (3 if you want to do all the decoration)
- 3-4 large apples
- ½ tsp. ground cinnamon
- 3 tbsp. all purpose flour
- In a small saucepan, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced. (This sauce will keep for up to two weeks in the refrigerator)
- Peel and thinly slice your apples. In a large bowl, stir together the sliced apples, cinnamon, and flour. Add ⅓ cup of the bourbon butterscotch and stir until the apples are completely coated.
- Press one of your pie crusts into your pie pan and trim the edges so that they no longer hang over the edge of your pie pan. Fill with your apple mixture. You can simply cover the pie with another crust or do something fancier if you like.
- If you want to make the same sort of crust as I did, cut one of your pie crusts into ¾" strips and arrange in a lattice pattern (if you don't know how to do that, here's a great tutorial). Take the remaining crust and cut half of it into ¼" strips. Braid these strips together and arrange around the edge using a little water to make them stick. With the remaining dough, cut out some leaves (I used circular cookie cutters to do this) and press them onto your crust.
- Bake at 425F for 40-45 minutes, or until the crust is golden brown.