Bourbon Apple Pie

Published November 25, 2012 by jenmatteson

Since I made the apple pie boubon, I had all these apples that I couldn’t possibly toss.  Good thing Boozed + Infused suggested making an apple pie with them!  The recipe is for small hand pies, which sounds so cute, but since I was trying out a new perfectly flaky yogurt-butter pie dough crust, I made the whole pie instead.

Nate was the only one who didn’t like this pie.  He said he didn’t like the walnuts in the filling.  If you have a picky eater, I would suggest leaving them out.  However, if you like to have a little bit of crunch to your pie, this was a great addition.  I was so worried that the apples would be to liquory to even taste good, but the 15 minutes of simmering really cooks out the booze and brings out the infused flavors.  I added more apples as I wasn’t sure that there would be enough to fill a pie, and I was right.  I added three more granny smith apples, but that still didn’t quite top off the pie.  Next time I’d add 6 or so (of course this depends on how big the apples are, and these were the tiny granny smiths).  Not only was the crust a success, but the filling was a hit, too!

Bourbon Apple Pie

Source: Adapted from Boozed + Infused
Servings: 8


4 cups bourbon soaked apples (from Apple Pie Bourbon) + 4-6 granny smith apples, cored and cut into 1/4-inch dice
3 tbsp butter
3/4 cup brown sugar
4 tbsp lemon juice
2 tsp salt
3 tbsp flour
2/3 c walnuts, toasted and roughly chopped


1.  Melt butter over medium heat in large saucepan.  Add apples, brown sugar, lemon juice and salt.  Bring mixture to a boil, then reduce heat to simmer for 15-20  minutes, stirring frequently.  When apples are tender, whisk in flour.  Taste mixture and add sugar to desired sweetness. Add walnuts and simmer for another 2-3 minutes.

2. Let mixture cool slightly.  Fill prepared pie crust and bake according to directions.

2 comments on “Bourbon Apple Pie

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