Bourbon Apple Pie

By vealam

Ingredients

• Filling:
• 4-5 large granny smith apples
• 2 tea. lemon juice
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 2 tea. cinnamon
• 1/2 tea. nutmeg
• 3 T. bourbon, or preferred whiskey
• 4 T. flour
• 1 T. cornstarch
• 1 large egg, for eggwash
• 2 T. milk or heavy cream, for eggwash
• Crust:
• 2 1/2 cups flour
• 2 T. sugar
• 1/2 tea. salt
• 1 cup butter, COLD, cut into cubes
• 1/2 cup ice cold water

Details

Servings 1
Adapted from sprinkledwithjules.com

Preparation

Step 1

Crust:
Mix flour, sugar, and salt together in a food processor.
Add in cold butter cubes and pulse for 20-30 seconds, until butter chunks are the size of peas.
Blend in ice cold water. Dough won't come together yet, but dump it out onto a sheet of plastic wrap.
Gently shape it together to form 2 discs of equal size.
Cover in plastic wrap, and refrigerate at least 1 hour before using.

Peel, core, and slice the apples.
In a large bowl, combine all ingredients and stir to evenly coat the apple slices.
Scoop the apple mixture into a prepared pie dish with bottom crust, and pour the excess juice over the apples.
Place the pie in the refrigerator while you roll out the top crust.
Cover with top crust, crimp edges, and slice vents into the top.
Coat with eggwash if prefered (1 egg + 2 T. milk or cream).
Bake at 400 F for 50-65 minutes, until crust is golden brown and filling is bubbling.
Let cool for at least 1 hour before cutting and serving.

*** If crust starts browning too quickly, cover loosely with foil to prevent burning.