This bourbon butterscotch apple pie has everything you love about the classic but with a boozy kick.
Author:Claire of The Simple, Sweet Life
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:1 pie - 10 slices 1x
For the bourbon butterscotch:
2 oz butter
1/2 cup brown sugar
1 tbsp. dark corn syrup
1/4 cup heavy whipping cream
1/2 tsp. vanilla extract
2 tbsp. bourbon
For the rest of the pie:
2 pie crusts, store bought or homemade
3–4 large apples
1/2 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.
Peel and thinly slice your apples. In a large bowl, stir together the sliced apples, cinnamon, and flour.
Add 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.
Bake at 425F for 40-45 minutes, or until the crust is golden brown.
Keep your pie dough cold. Because pie dough is mostly butter and flour, you’ll want to keep it cold at every step of the process. And a pie that has cold dough when it enters the oven is less likely to sink down as it bakes. It also produces a flakier crust.
Handle the dough as little as possible. This goes back to the notion of keeping your dough cold but also because pie dough can get tough if it’s handled too much.
Use aluminum foil or a “pie shield” to protect your crust while baking. As we all know, the outer edges of the crust tend to brown faster than the center of the pie. You can keep the edges from getting too dark by loosely folding strips of aluminum foil around the outer edge or by using a pie shield.
Make sure your filling is bubbling. While we often look to the crust as an indication of doneness, we also want to make sure the filling is boiling. Fruit pies, in particular, need to boil in order to thicken properly.
Brush your crust with an egg wash. Beating an egg and brushing it onto the crust of your pie will help you get that perfect golden brown color with just a hint of shine.
Shelf life: this pie will keep for approximately 2 days at room temperature.