With fall upon us, we are always looking for those side and desserts that pair perfectly with our wild game dinner. This is one of my Favorite desserts that uses fresh apples and of course a little booze! Hopefully you enjoy it as much as we do.
Drunken Apple Pie with Bourbon Glaze
Pie Filling:
2 pre-made pie crust
(Or use your favorite pie crust recipe)
2 tbsp unsalted butter
6-8 apples, mix of your favorite
½ lemon juiced and zested
½ cup brown sugar
½ cup white sugar
2 tsp cinnamon
½ tsp salt
1 tsp vanilla
½ tsp nutmeg
1.5 oz Bourbon or Whiskey
Bourbon Glaze:
1 tbsp Bourbon
¼-1/2 cup powdered sugar
Directions:
- Cut and core your apples, you can peel your apples if you like.
- As you cut your apples place in a bowl with lemon juice, toss often to help from browning.
- Add your bourbon and apples to a deep pan or Dutch oven, over medium heat, cover and let apples cook for 5 minutes. This will soften the apples and juices release. Simmer until liquid reduces by half
- Add remaining pie filling ingredients and make sure apples are well covered in seasoning
- Set aside to cool
- Roll out your pie crust and place in an 8-9” round pie baking dish, fill with apple pie filling, place your top crust on. You can do a lattice or full top. Just make sure you cut a vent.
- Brush top with egg wash and sprinkle with raw sugar
- Bake at 425º for 20 minutes, then lower heat and bake at 375 for 30-40 minutes until the crust is browned and filling is bubbly. Set pie aside to cool
- In a bowl mix bourbon with ¼ cup powder sugar, whisk until smooth. Add more powder sugar is needed until you get a consistency like glue.
- Fill a piping bag and drizzle over finished pie, serve with ice cream or just enjoy.
Jeremiah Doughty
From Field To Plate
