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Mouth-Watering Drunken Apple Pie with Bourbon Drizzle

By Marley Goldin
on July 17, 2020
last updated on August 23, 2021
5 from 2 votes

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Kick your apple pie up a notch with a boozy twist! This Drunken Apple Pie with Bourbon Glaze plays off the natural oak, vanilla and caramel flavors of bourbon to add depth to your favorite Thanksgiving fall classic.
Drunken Apple Pie With Bourbon Drizzle - New Featured Image

Ready to kick your apple pie up a notch this year? Why not add a boozy twist?! This Drunken Apple Pie with Bourbon Glaze plays off the natural oak, vanilla and caramel flavors of bourbon to add depth to your favorite classic.

The smell of apple pie is standard around the Holidays, but the comfort of that sweet, caramel and cinnamon flavor-filled fragrance is welcomed any time of year at my house.

Drunken Apple Pie With Bourbon Drizzle - With Cinnamon Sticks

I will be the first to admit to you that pie is not easy. SO MANY THINGS CAN GO WRONG. The tastiest, flakiest, most crumbly of delicious crusts are super finicky to work with.

If the filling is overcooked or burnt at all you can get a really bitter taste. And as if that’s not enough pressure, the slightest imperfection in timing and cook temperature can land you a dreaded soggy bottom.

I’m a home cook, and while I LOVE cooking and have plenty of practice in the kitchen, I struggle with a classic pie EVERY.SINGLE.TIME.

But what I can promise you is this—following this recipe will result in an absolutely delicious, while maybe somewhat rustic, (embrace it!) delightful dessert.

Drunken Apple Pie Tips and Tricks



Choosing The Right Apples

ALWAYS, ALWAYS, ALWAYS use half sweet, half tart. This combo is undeniably THE BEST. This recipe calls for six apples, so for me, that always means 3 granny smith and 3 of whatever red or pink apple is on sale.

In my opinion, granny smith is the perfect tart apple for baking, but you could also use Braeburn, Pink Lady, or McIntosh for your tart apples.

Sweet apples range from Fuji, Gala, and Honeycrisp, to Ambrosia, Golden Delicious, and Red Delicious. I’ve had success with a number of different combinations, but my all-time favorite is Granny Smith and Gala.

Drunken Apple Pie With Bourbon Drizzle - Portrait

Achieving A Classic Lattice

I’ve been at it for years and mine is still a little wonky. I’ve grown to love the raw, homemade look of my Drunken Apple Pie. My advice is to not try to make it perfect. You can spend hours in the kitchen that way. It WILL taste good, and that’s the point, right?

The recipe makes enough dough for both a top and bottom crust. You will split it in half, using some for the bottom and some for the lattice top. Make sure the crust you are using for the top is nice and cold.

For the easiest dough to work with, it’s best to let it cool in the refrigerator for 1 & 1/2 – 2 hours before rolling it out to use for your lattice. If you’re in a rush, you can use it immediately—the taste will still be amazing, but you’ll find it harder to achieve that beautiful lattice!

Use a floured rolling pin to flatten it until it is about 1/2 inch thick. Make sure to flour your surface, or for an easier transfer, you can do it on parchment paper. It should be roughly circular when you are done rolling it out and flattening it with your fingers.

Next, slice your crust vertically into 14 even parts. I would find this task simply impossible without my handy dandy pastry cutter.

Once your drunken apple pie filling is cooled, you can add it to your pie dish, and you’re ready to start your lattice!

Take every other strip of pie crust and place them vertically across your pie filling, leaving about an inch of space in between. Make sure to place them lightly, you’ll need to lift them to weave your leftover strips over and under horizontally.

Use the remaining dough to place horizontally over your pie filling, alternating over and under the strips you have already placed vertically.

This part’s fun! Weaving over and under, sweating next to your hot oven, over and under and over and under and—voila! All of a sudden your beautiful pie appears!

Drunken Apple Pie With Bourbon Drizzle - Sliced

Patch any little messy bits that appeared when you got distracted by the doorbell ringing with your amazon package (just me?). Again we are going for tasty. Small imperfections in appearance can’t take away from that.

Brush your crust with egg whites and sprinkle on granulated sugar to get that beautiful golden brown top crust.



Okay, you’re ready! You have all the ingredients, tools, and info you need. A pinch of discipline and heaps of patience and this pie is YOURS. And remember, tasting the ingredients along the way is the best part.

So if you have to make yourself a Fresh and Minty Bourbon Smash, or Reinvented Classic: New Fashioned to sip on while meticulously weaving latticed pie crust, all you’re doing is sampling a key ingredient.

I mean, it is called a Drunken Apple Pie for a reason 😉

Drunken Apple Pie with Bourbon Glaze

5 from 2 votes
Recipe by Marley Goldin Course: DessertCuisine: American
Servings

1

pie
Prep time

30

minutes
Cooking time

1

hour 
Resting Time

2

hours 
Total time

3

hours 

30

minutes

Kick your apple-pie up a notch with a boozy twist! This Drunken Apple Pie with Bourbon Glaze plays off the natural oak, vanilla, and caramel flavors of bourbon to add depth to your favorite classic.

Ingredients


  • All-Butter Pie Crust
  • 2 sticks unsalted butter, frozen

  • 2 & 1/2 cups all-purpose flour

  • 2 tablespoons brown sugar

  • 1/4 teaspoon salt

  • 1/2 cup ice water

  • 1 egg white

  • 1 tablespoon granulated sugar


  • Drunken Apple Pie Filling
  • 2 tablespoons unsalted butter

  • 6 apples – half of them sweet, half tart

  • 1 squeeze of lemon juice

  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • 1 teaspoon cinnamon

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1 shot bourbon


  • Bourbon Drizzle
  • 1 tablespoon bourbon

  • 1/4 – 1/2 cup powdered sugar

Directions



  • All-Butter Pie Crust
  • Cut two frozen sticks of butter into cubes, about an inch wide.Bourbon Apple Pie - Cubed Butter
  • Add your cubed butter, flour, brown sugar, and salt to a food processor or blender and pulse a couple of times. Your butter should still be in chunks.Bourbon Apple Pie - Crust In Food Processor
  • Next, add ice-cold water and pulse 5-10 more times until it starts to form a dough. It’s okay if there is still some loose flour.
  • Transfer contents of food processor to a large mixing bowl, and use clean hands to work the dough until no extra flour is left behind. You should still have chunks of butter in your dough!
  • Split the dough roughly in half. Roll one half into a ball, wrap it in a clean kitchen towel or saran wrap, and place it in the refrigerator.Bourbon Apple Pie - Dividing Crust
  • Use your hands to press the other half into your pie dish, using your index finger and thumbs to pinch the crust up against the sides of the dish.

    Put your pie dish in the refrigerator, and let both halves rest in the refrigerator for two hours.
    Bourbon Apple Pie - Bottom Crust

  • Drunken Apple Pie Filling
  • While your dough is resting, make your filling. Cut and core your apples. I like to leave the apple skin on to retain some color.

    As you are cutting, squeeze small amounts of lemon juice on the apple slices to keep them from turning brown. Bourbon Apple Pie - Sliced Apples
  • Add all your filling ingredients to a deep pot or Dutch Oven. Cover and cook over medium heat for 5 minutes, until juices from the apples start to release. Bourbon Apple Pie - Filling Cooking
  • Remove cover and stir until apple is evenly coated in sugar, butter, cinnamon, vanilla, and bourbon.

    Cook until most of the liquid is evaporated (about 20 minutes), stirring occasionally. Remove from heat and allow to cool completely.

  • Assembling Drunken Apple Pie
  • Preheat oven to 425 degrees Fahrenheit.
  • Remove the ball of dough from the refrigerator. Flour your surface and rolling pin, and roll out the dough until it is roughly 1/2 inch thick. Cut into strips to make lattice (detailed instructions above), or cut out an “X” shape in the center, to allow steam to escape the top while baking.
  • Add cooled filling to the pie dish, and add top crust. Brush the top crust with egg whites and sprinkle with granulated sugar.
    Bourbon Apple Pie - Egg Wash
  • Bake for 20 minutes at 425°F, then lower oven to 375°F and bake for another 40 minutes. Your filling should be bubbling and very aromatic.
  • Allow your pie to cool before adding the Bourbon Drizzle.

  • Bourbon Drizzle
  • In a large mixing bowl, use a hand or stand mixer to whip 1 tablespoon bourbon and 1/4 cup powdered sugar until combined.

    Test consistency and add more powdered sugar if needed. It should be loose enough to drip off your spoon, but thicker than liquid (think glue!).Bourbon Apple Pie - Drizzle

Pro Tips

  • Always use 3 tart apples and 3 sweet apples for the filling!
  • Always flour your rolling pin.
  • Allow your filling to cool completely before adding the lattice top.

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