American Pie Council

Bourbon caramel apple pie

• Pie Crust
o Unsalted butter - 7 ounces
o Pastry flour – 11.25 ounces
o Salt – ¼ teaspoon
o Baking powder – ¼ teaspoon
o Ice water – 4 ounces
o Cider vinegar – 1 table spoon
• Filling
o 3 pounds granny smith apples pealed cored and sliced
o 1/4 cup bourbon
o 1 tablespoon lemon juice
o 2 ½ corn starch
o ½ cup brown sugar
o 1/8 liters granulated sugar
o ½ teaspoon ground cinnamon
o ¼ teaspoon salt
o 3 tablespoons butter, unsalted
• Crust:
1. Mix all dry ingredients
2. Add cold butter cubes, combine until flaky
3. Add ice water and vinegar mix to just until it comes together
4. Refrigerate for at least 30 minutes
5. Roll out dough, place in pie plate
• Filling:
1. Combine all ingredients except butter and white sugar and bourbon
2. Let it sit for at least one hour so that it will release the juices
3. Melt butter, add sugar, caramelize
4. Incorporate bourbon
5. Add the apple to the mix tone and combine.
6. Pour into
7. Top with second layer of pie dough
8. Bake at 370 degrees Fahrenheit for about 45 minutes until brown and bubbly
9. Cool on rack