Bourbon Pecan Apple Pie
What better way to pay homage to summer and welcome in autumn, then to have the aroma of apples and bourbon wafting through the house. Enjoy some time with friends and make this twist on an old favorite together. It’s a decadent blend of apples, pecans and bourbon that’s baked together in a crispy golden brown crust of perfection. It’s sure to be an apple pie recipe you’ll use time and time again. Trust us.
And be sure to save a tipple of bourbon to pour over one of our handcrafted whiskey stones. Nothing says victory like a slice of warm Bourbon Pecan Apple Pie and a glass of slightly-chilled whiskey.
- 1/2 cup Bourbon
- 3 pounds Granny Smith apples, about 9 to 10 apples
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 cup chopped pecans, toasted*
- pie pastry for 2-crust pie
- 2 teaspoons apricot or pineapple preserves, melted
- 1 tablespoon buttermilk or evaporated milk
- 1 tablespoon sugar (for topping pie crust)
Peel apples. Cut into slices. Arrange apple slices in a steamer over boiling water. Cover and steam 10 minutes, or until apple slices are tender.
Combine sugar, flour, cinnamon, salt, and nutmeg in a large bowl. Add apple slices, toasted pecans and bourbon, stirring well to combine.
Place bottom pie crust into a 9-inch pie plate; brush preserves over the pastry. Spoon apple filling mixture into pie crust.
Roll remaining pie crust out; cut several slots with a knife. Brush top crust with buttermilk or evaporated milk, and sprinkle with the additional tablespoon of sugar.
Bake at 450° on lower rack of oven for 15 minutes. Shield edges of pie with strips of aluminum foil to prevent over-browning. Reduce oven temperature to 350° and bake 30 to 35 minutes longer.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.