Here is 3 recipe(s):
Bourbon Apple Pie
Total: 0 4 0
Yield: 8 servings
Serving Size: 1 of 8 servings
Serving Size: 1 of 8 servings, Calories: 754, Fat: 38g, Saturated Fat: 21g, Carbohydrate: 92g, Fiber: 7g, Sugar: 47g, Protein: 7g, Cholesterol: 103mg, Sodium: 44mg
Ingredients:
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 1/8 teaspoon baking powder
- Pinch of salt
- 1/4 cup cold vegetable shortening
- 2 sticks cold unsalted butter, cut into small pieces
- 1 tablespoon bourbon
- 8 to 10 tablespoons ice water
- 1 large egg, lightly beaten
- Coarse sugar, for sprinkling
- Apples ranging in weight from 4 pounds, including McIntosh, Honeycrisp, Braeburn, Granny Smith, and/or Golden Delicious
- 2 tablespoons fresh lemon juice
- 1/4 cup plus 1 tablespoon bourbon
- 5 tablespoons unsalted butter
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
Instruction:
- Crust preparation: In a food processor, pulse the flour, granulated sugar, baking soda, and salt to combine. Once the shortening is added, pulse the mixture until it resembles coarse meal. When the butter is in pea-size pieces, add it and pulse. Add the bourbon and pulse until just incorporated. 1 tablespoon at a time, pulse in the ice water until the dough holds together when pinched. The dough should be spread out onto a large piece of plastic wrap. Use the plastic wrap to help you gather the dough. Divide into two pieces, gently patting each into a disk. Tightly wrap in plastic wrap, and chill for at least one hour and as long as 24 hours, or until firm.
- Slice the apples about 14 inch thick after peeling them to make the filling. Toss with the lemon juice and ¼ cup bourbon. Melt two tablespoons of butter on high heat in a sizable skillet. Sprinkle half of the granulated sugar over half of the apples before adding more. Cook for about two minutes while stirring until the sugar dissolves and the mixture starts to simmer. Cook for about seven minutes with the heat reduced to medium. Transfer to a bowl. Repeat with the remaining apples and sugar in the skillet after adding 2 more tablespoons of butter. Combine with the cinnamon and ginger in the bowl. Let cool completely.
- One disk of dough should be rolled out onto a lightly dusted surface into a 12-inch round. Ease into a 9-inch pie plate. On a lightly dusted surface, roll out the remaining disk of dough into a 12-inch round. Transfer to a baking sheet, wrap in plastic wrap, and store in the refrigerator until needed.
- Spoon the apple filling into the prepared pie crust. Pour the remaining 1 tablespoon of bourbon over the dish and dot the remaining 1 tablespoon of butter on top. Lay the dough round over the filling. Fold the dough that is hanging over the edge inward and crimp the edge with your fingers. To allow steam to escape, make a few small slits in the top crust. Sprinkle coarse sugar over the crust after brushing it with the beaten egg. Refrigerate 1 hour.
- Place a baking sheet on the bottom rack of the oven and heat it to 400 degrees F. Bake the pie on the hot baking sheet for 60 to 70 minutes, or until the crust is golden. Move to a rack and allow to cool for at least two hours.
Bourbon Apple Pie
Classic lattice-topped apple pie. For a unique take on the ala mode version, serve with vanilla ice cream and La Lechera.
Prep: 30min
Total: 1h30min
Yield: 1 pie, 8-12 serving(s)
Nutrition Facts: calories 552. 1, Fat 24. 6, Saturated Fat 9. 5, Cholesterol 49. 3, Sodium 305. 7, Carbohydrate 71. 4, Fiber 5. 8, Sugar 43. 1, Protein 4. 5.
Ingredients:
- 2 1/2 lbs apples
- 1 cup sugar
- 1 tablespoon sugar
- 3 tablespoons flour
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 6 tablespoons butter
- 1/2 cup Bourbon
- 2 (9 inch) pie crusts
- 1 orange, zest of large orange
- 1 egg
Instruction:
- Preheat oven to 400 degrees. Peel and core the apples. Combine sugar, flour, nutmeg, cinnamon, ginger, and apples in a sizable bowl. Toss to coat evenly.
- Melt butter in a wok or big skillet over medium heat, then add apple mixture. Cook for 7 to 10 minutes, or until apples begin to soften and brown slightly. Add bourbon (or brandy if you prefer) and lower the heat. Simmer down to a light syrup, about 10 minutes. Remove from heat and add the orange zest.
- Put one pie crust into a 9″ deep pie dish. Add filling. Slice the second pie crust into 1/2″ strips. Use the strips to create a lattice on the top, then apply egg wash (beaten egg plus 1 tablespoon water) with a basting brush. Sprinkle evenly with tablespoon of sugar.
- Bake at 400 degrees F for 10 minutes. 50 more minutes of baking at 350 degrees with the heat reduced. Keep a cookie sheet underneath the oven rack to catch any pie spills. Serve La Lechera Dulce de Leche warm with ice cream.
Bourbon Apple Pie
This recipe for traditional apple pie includes a small amount of bourbon for a mellow apple flavor. It’s spiced with cinnamon, nutmeg, brown sugar, and lemon juice.
Prep: 20min
Yield: Makes 1 (9-inch) pie
Ingredients:
- 1/4 cup packed brown sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon apple pie spice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 1/4 cup plus 1 tablespoon granulated sugar
- 4 teaspoons bourbon, divided
- 3 pounds Granny Smith apples, peeled, cored, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch
- 1 store-bought or homemade double pie crust
- 1/4 cup warm water
Instruction:
- Brown sugar, lemon juice, cinnamon, apple pie spice, nutmeg, sea salt, 14 cup of granulated sugar, and 2 teaspoons of bourbon should be combined in a large bowl. As you chop the apples, add them and thoroughly combine to coat. Let sit at room temperature for 1 to 3 hours. ‘, ‘@type’: ‘HowToStep’, ‘text’: ‘At this time, prepare the pie dough. If using store-bought pie crust, bring to room temperature. This helps it to roll out easier without cracking. Place into a 9-inch pie pan. ‘}, {‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oven to 425°F. After combining the apple mixture, stir in 12 cup of the juices, then strain them out and add them to a small saucepan. For approximately 10 minutes, while stirring occasionally, cook the mixture with the butter over medium heat until it resembles thick syrup. ‘Add the cornstarch and remaining 2 teaspoons of bourbon to the apple juice syrup, stirring to combine. To the apple mixture, add the syrup, and thoroughly combine. ‘Pour the apples into the prepared pie shell. ‘, ‘@type’: ‘HowToStep’, ‘text’ Cover with the remaining pie shell. To help the top crust vent while baking, cut a few slits into it. Place in the oven and bake for 45 minutes, checking after 20 minutes and covering the edges with foil if the crust is browning too quickly. ‘, ‘@type’: ‘HowToStep’, ‘text’: ‘Combine the water and the final tablespoon of granulated sugar in a small bowl. After taking the pie out of the oven, brush it with the warm sugar water. ‘Go back to the oven and bake for an additional 5 to 10 minutes, or until the pie crust is lightly golden brown.’ “,”@type”: “HowToStep,” “text”: “Let cool for two to three hours” The pie is best served warm with a dollop of whipped cream or vanilla ice cream on top. ‘}].
BOURBON APPLE PIE | Tasty Dessert
FAQ
What is the difference between Dutch and American apple pie?
The top layer is the primary distinction between a traditional apple pie and a Dutch apple pie. Unlike traditional apple pies, which have a pie crust-based top layer, Dutch apple pies have a crumbly topping.
Should I cook apples before putting in pie?
Just keep in mind that precooking the apples is the key to a fantastic apple pie filling. This will ensure perfect consistency and balanced sweetness. Additionally, you won’t allow the crust and filling to separate.
What is the secret to making an apple pie?
- Use firm apples — some sweet, and some tart. When choosing apples for your pie, both texture and flavor matter.
- Toss the apples with sugar, then drain. …
- Brush the inside of the crust with egg wash. …
- Don’t dump the apples in.
Is it better to Prebake pie crust for apple pie?
But prebaking your pie’s crust is the only surefire way to ensure that it will be golden brown, crisp, and delectable — just as appetizing as its filling — Yes, you heard correctly: bake the bottom crust first, then add the filling.
What is Gordon Ramsay’s favorite pie?
The sweet, sugary caramelized apples in Gordon Ramsay’s apple pie are what really sets it apart from the competition.