Alright, this was my ultimate creation of my Thanksgiving pies. If you want a real crowd pleaser, this pie looks and tastes great. Not to mention, the bourbon caramel sauce can be used to make anything fantastic.
A couple key tips before we start: DON’T take the skin off the apples. The texture of having the whole apple really adds a nice crunch. DO use 2 different types of apples – one that is sweeter and one that’s a little more bitter.
- Pie Dough (bourbon included)
- 2 T lemon juice
- 4-6 apples
- half Granny Smith
- half Golden Delicious
- 2/3 cup sugar
- 1/2 stick butter
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 cup bourbon
Start with the dough we’ve made. On a floured surface, roll the dough in to an 11-12 inch disk. If you did the frisbee trick, your dough is probably already in this shape. Toss in the fridge for 10 minutes.
Pre-heat your oven to 375 degrees.
Cut your apples in to 1/4 inch slices. Toss them in to a bowl and pour the lemon juice, cinnamon, nutmeg, ginger, and bourbon. You can use ground cinnamon, but I preferred grating cinnamon sticks over a microplane.
We’re going to do the apples in two waves, because one heap is going to be too much to cook evenly in the pan. In a medium saucepan on high heat, start to melt half of the butter. Pour half of the apples in to the pan, then toss in half of the sugar. Keep stirring until the sugar dissolves, then lower heat to medium temp until the apples become soft, about 5-7 minutes.
Pour all contents in to a bowl, then repeat process with the rest of the butter, apples and sugar. Strain the apples of the liquid, but keep that liquid.
Take your crust out of the fridge and place in pan. Brush the crust with your strained apple/bourbon/spices liquid. This will keep the crust moist and soft after baking.
Start to layer the apples in a circular formation around the crust. Slowly work your way towards the middle of the dough, then start again making a second layer. Your apple formation will look like this:
Drizzle the apples with any of your strained liquid that’s left, and dust a small amount of sugar on top.
Place on the bottom rack of the oven and bake for 50 minutes.
Now it’s bourbon caramel time. I’m telling you: this is by far the best thing I’ve made. It’s addicting. Beyond addicting.
Use my caramel recipe found here. Pour 1/4 cup of bourbon in to the heavy cream before adding it in. If the caramel is a little bit too liquid-y, put in freezer for about 15 minutes before starting to drizzle it all over the pie.
And now you’ve got yourself a Thanksgiving pie stunner.