If you are only going to bake one thing this season it should probably be an apple pie. Why are you only baking one thing though!? Maybe you’re allergic to ovens. Maybe you have a phobia of flour. I don’t know. I don’t want to judge here. But guys, can we just bake a pie today or what?
And while we’re at it, let’s put some bourbon in that pie, ok? If you’ve never baked with booze before don’t fret. We’re really just after the flavor: caramel, warm oak and vanilla. The actual alcohol content greatly decreases anytime you bake with liquor, as alcohol has a pretty low boiling point. Which is why you can make homemade vanilla extract with vodka. Science.
Perfect pie crust, makes one double crust pie (or two single crusts. Math.)
Needed: 2 cups flour, 1/2 teaspoon salt, 15 tablespoons cold butter (almost 2 sticks, but not quite) and 1/4 cup + 1 tablespoon cold water.
In a food processor combine the flour and salt, pulse for a second or two. Cut in the butter and pulse until just crumbly. Now slowly pour in the water as the food processor is turned on low. (You can also do these steps by hand with a little more effort, I’m just lazy.) Once you’ve added all the water use your clean hands to work the dough into a ball. Cover in plastic wrap and chill for an hour (or up to overnight). When you’re ready to use your dough let it sit out on the counter for a few minutes before rolling out.
Needed: 3-4 sour apples, 1/2 cup milk, 1 tablespoon corn starch, 2 tablespoons bourbon, 2/3 cup brown sugar, 1 teaspoon cinnamon and 1/2 cup chopped pecans (optional).
Peel and thinly slice the apples. As you can see from the photo I believe in very thinly sliced apples. The thinner your slices the more area for the spiced bourbon coating to stick to. I use a Mandoline and highly recommend them. It’s one of my favorite kitchen tools. Set aside your apples and in a small bowl whisk together the milk, corn starch, bourbon, cinnamon and sugar. Pour over the apples and gently mix them up so that all slices get coated. Add in the pecans if using. Roll out your pie crust and lay in your prepared baking dish. Pour in the filling and lay on the top pie crust. Make sure to add a few slits to the top pie crust to allow steam to escape as baking. I crimped my edges using the side of a fork and I added a little label using Alphabet Cookie Cutters. Brush the top with an egg wash and bake at 375 F for an hour.