Mouth-Watering Drunken Apple Pie with Bourbon Drizzle

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 Thanksgiving time, but the comfort of that sweet, caramel and cinnamon flavor-filled fragrance is welcomed any time of year at my house.

And anyway, nothing makes me happier than a bourbon-infused sweet treat (if you’re with me, check out this Bread Pudding with Bourbon Sauce next!).

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 baking and have plenty of practice in the kitchen, I struggle with a classic pie EVERY. SINGLE. TIME.

And as a mom with a packed schedule and an affinity for elevated flavors, I want a foolproof pie recipe that works every time and brings allllll the flavor.

So, 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 Ingredient Highlights

---

The butter should be frozen, so that it doesn’t break down too much in the blender. I use unsalted and add my own salt, but you can just use salted and omit the added salt if you prefer.

Similarly, make sure they water is cold so that it doesn’t melt the butter.

Again, I use unsalted butter but salted will work in a pinch, just omit the extra added salt.

For the 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.

The lemon juice will keep your apples from browning as you slice them.

As for the bourbon, use your favorite! I used Maker’s Mark.

Drunken Apple Pie Tips and Tricks

---

How to Make Easy Pie Dough

This whiskey-infused apple pie uses a basic flaky, all-butter pie crust you can make in the blender. Start by adding the unsalted butter, all-purpose flour, brown sugar, and salt to a food processor or high-powered blender.

Turn the blender on high. With the blender on, add your water and blend until the dough just starts to form. The idea is that some chunks of butter will remain, so try not to over-blend!

Transfer the dough to a large bowl or clean, floured surface, and use clean hands to work the dough until no flour is left behind. Then, divide your dough into two equal parts.

Wrap one half of the dough in saran wrap or beeswax wrap and place it in the refrigerator for two hours to cool.

The other half can be directly pressed into your pie dish. Try to get it in an even layer, using your thumb and pointer finger to pinch the dough up the sides. Then, place it in the fridge with the other half to cool.

How to Make Apple Pie Filling with Bourbon

While your dough is cooling in the refrigerator, you can get going on your apple pie filling and bourbon glaze.

Start by coring your apples and slicing them into 8-10 equal parts. We are looking for thin slices, about 1/2-inch thick.

Add your apple slices to a large mixing bowl. As you are cutting, squeeze small amounts of lemon juice on the apple slices to keep them from turning brown.

Then, turn your apple slices into a large saucepan or shallow pot with the butter, sugars, cinnamon, vanilla extract, salt, and bourbon. Keep your heat on medium and cover for about 5 minutes, until the juices from the apple start to release and the ingredients start to simmer together.

Then, remove the lid, and simmer until the filling mixture thickens, about 20 minutes. Then, transfer the Drunken Apple Pie filling to a large bowl, and allow it to cool at room temperature, until your dough is done chilling.

Once your dough has chilled and your apple pie filling has cooled, you’re ready to start assembling your pie! Remove both halves of the pie dough from the refrigerator and clean and flour a flat surface to work on.

Pour the cooled apple pie filling directly into your pie dish on top of the crust and use a spatula to spread it out evenly throughout the dish.

Tips for Baking Spiked Apple Pie

Unwrap your ball of dough and add it to a clean, generously floured surface. Use a floured rolling pin to flatten your dough, working it in all directions until it is roughly 9-inches in diameter.

It does not by any means need to be a perfectly circular, but you want to make sure you have enough surface area to cover your whole pie dish.

You have two options for your top crust. You can make a classic lattice or keep your dough whole and make an air pocket.

If you’re making a classic lattice, cut your top crust into long thin strips, about 1/2-inch wide. You will use those strips to weave over and under, forming a lattice on top of your pie.

For a more traditional pie crust, keep your top crust whole, and use a sharp knife to slice an “X” shape in the center of the dough.

For detailed instructions on how to form your top crust, check out my in-depth instructions for All-Butter Blender Pie Crust.

Whether you chose a classic air pocket or lattice top crust, brush your egg white on top and sprinkle it with granulated sugar.

The sugar will caramelize on top of the pie crust giving it a beautiful, crispy, golden-brown finish.

The best way to avoid a soggy bottom crust without overbaking the filling is to actually bake your pie at two different temperatures.

You’ll start out at 425°F for 20 minutes, then bring your oven temperature down to 375°F for the remaining 40 minutes.

How to Make a Simple Bourbon Glaze for Pie

In a separate small mixing bowl, combine your bourbon and powdered sugar to form your bourbon glaze.

Start by adding the bourbon and about 1/4 cup of powdered sugar to the bowl. Whisk and assess the consistency. Continue adding powdered sugar, about 1 tablespoon at a time, and whisking in between until desired consistency is achieved.

You should not need more than 1/2 cup of powdered sugar. We are looking for a thick and sticky, but still pourable consistency (think Elmer’s glue).

Once your glaze comes together, you can add it to a piping bag if you wish, or just let it rest in the bowl if you prefer to drizzle it onto your pie with a spoon.

How I Store My Drunken Apple Pie

This Bourbon Apple Pie will stay fresh covered in the refrigerator for up to 4 days.

You can also freeze individual slices for up to 6 months. Allow it to thaw in the fridge overnight when you are ready to eat it.

I like to enjoy my pie warm, so I usually microwave individual slices on high for about 30 seconds to take the chill off.

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.

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