3.14.16
Happy Pi Day (GEEKS!) In case you weren’t paying attention, today’s date is mathematically delicious! (I think that was the reject line for Lucky Charms) I was alllllll set to give you a week of chocolate things I’ve been working on, because I’ve really needed some chocolate treats in my life, and then I was looking at the date and was like &*%$#@!!!!!! I didn’t realize the 14th of March had crept up so quickly, also wait it’s already the middle of March? So along with being in denial about Daylight Savings Time, I decided to bake my weekend away with a classic apple pie. Because for pi day, it doesn’t get more pi than apple pi. Throw in some brown sugar, cinnamon and bourbon, and you’ve got yourself a slice of America I can get on board with.
And if you want to save time, make the dough for your crust ahead of time and put it in the fridge (or freezer if it’s more than than a day) over night!
For the filling
I am also going to put it out there that I did NOT use enough apples. I hate waste and didn’t want all this extra apple filling, which would end up in the a tupperware and I’d promise to reuse it and then end up throwing it away in 2 weeks. But it backfired, and while trying not to be wasteful, I didn’t have as much filling as I needed. The pie wasn’t full enough and the top ended up being flatter, rather than a golden mound of tastiness. So I adjusted the recipe according, basically just tacking on a few extra apples than pictured, because it’s plenty of flavor, so that definitely doesn’t need to be upped.
Use your favorite pie crust recipe, or use my go to (from the amazing Gimme Some Oven), here.
Here’s a little time lapse video I posted on social media, in case you missed it.
Don’t you love how he looks like a frowny face person?
I hope you enjoy plenty of pie on this 3.14 day! Also, I love making pie, throw some suggestions at me and I’ll make it!
Bourbon Apple Pie
Ingredients
- 2 pie crusts
- 1/4 cup butter
- 6-7 apples, peeled, cored and sliced
- 2 Tbsp lemon juice
- 1 1/2 tbsp bourbon
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg, slightly beaten and with a splash of water added
- 1 Tbsp cinnamon
- 1 tsp nutmeg
Instructions
- In a large bowl, toss together apples, lemon juice and sugars until thoroughly coated
- Melt butter in a large skillet over medium heat, add coated apples and bring to a simmer, than reduce to low, cover and simmer for 10 minutes, until juices have oozed out of apples
- Pour apples into a fine mesh sieve over a bowl and shake apples to catch all the juice, place apples back in large bowl, place juices back into skillet over medium heat, adding in bourbon
- Allow juices to simmer and caramelize over medium heat for about 10 minutes
- Pour juices and spices over apples and toss together, then cool
- While the juices caramelize, roll out your first pie crust on a clean floured surface and carefully place into 9″ pie pan, trim the edges, refrigerate for 10 minutes
- Preheat oven to 350 degrees
- Roll out second pie crust on clean flour surface, a little smaller than the bottom pie crust
- Take cooled filling and pour into chilled pie crust, creating a heaping pile with it’s highest point in the center
- Brush edges of crust with egg wash
- Carefully place second pie crust over filling
- Tuck edges of bottom pie crust over edges of top crust, using your finger to seal and flute the edges
- Brush egg wash over top of pie
- Bake for 45-55 minutes, until golden brown, if edges of crust begin to brown too fast, add a pie shield or foil around edges to allow the middle of pie to catch up
- Allow to cool before slicing
- Enjoy immediately, cover at room temperature for 24 hours or refrigerate for up to 4 days
Adapted from Food Network
