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Mini Apple Bourbon Pie
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Prep time: 30mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 5-6 apples (honey crisp or pink lady), peeled, quartered, cored and sliced
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons bourbon
- juice of 1/2 lemon
- 2 tablespoons maple syrup
- 1/4 cup dark brown sugar, tightly packed
- 1/2 tablespoon flour
- 2 teaspoons milk, for brushing on crust
- Coarse sugar for sprinkling on crust (optional)
- one portion pie dough, homemade r store-bought
Method
Step 1
Heat a large pan over medium-high heat. Add the butter. Once melted, toss in the sliced apples and season with salt, cinnamon, and nutmeg. Sauté for a few minutes until the apples are soft but still firm.
Step 2
Carefully add in the 2 tablespoons of bourbon (the apples may flame a bit). Once the liquid evaporates, add in the lemon juice, maple syrup, and dark brown sugar. Let the mixture cook until sugar is dissolved.
Step 3
Once the sugar has dissolved, sprinkle the flour over the top and mix it in. Cook the mixture for a few more minutes until thickened.
Step 4
Place a strainer over a bowl. Pour the apples into a strainer and reserve the extra liquid. Place apples into the fridge and let cool. Place the liquid into an airtight container and save for serving.
Step 5
Preheat oven to 425°F. Roll out the pie dough (homemade or store bought) & place into a 6-inch pie pan. Put in the cool apple filling and top with pie dough, cutting in a few holes for venting or braided into a lattice. Brush the pie lightly with milk and sprinkle extra sugar on top.
Step 6
Bake on the lowest oven rack at 425°F for 20 minutes. Lower the oven temperature to 350°F and move the pie to the middle rack to continue baking another 25-30 minutes until filling is bubbling. Let the pie cool for at least an hour before serving. When you’re ready to serve, heat the leftover apple liquid in a small pot over a low heat. Plate the pie and drizzle with the warm sauce!