Drunk Apple Pie

After years of trial and error, I have my one and only apple pie recipe. I combined things I love about apple pie, and added some booze and maple syrup. This apple pie will be the dessert table show stopper, with everyone wanting seconds.

Drunk Apple Pie

This pie will take at least a month to complete, if you're making from scratch.

I have included amazon links, for some of the supplies. These are affiliate links, which means I will make the smallest profit if you choose to purchase from these links.

Prep Time: 30 days

Cook time: 3-4 hours

Serving Size: 1-2 Pies

Ingredients - Need to Make Drunk Apple Pie

16 cups of  apples - You will need 4 cups  apples on day 1.

2-5 Cinnamon sticks

1/2Tbsp - Ground Cinnamon

2-5 Whole Star Anise

1 Whole Nutmeg

2-10 Whole cloves

1 - 26oz of Bourbon

1 cup - Maple Syrup

1/4tsp - Xanthum Gum

1 cup - Unsalted Butter

3 cups - Flour

1/2 cup - Ice Water

1tsp - Salt

1 cup Brown Sugar

Equipment

1 - 1L Jar

1 - Glass weight

1-2 Pie Tins

1 set - Pie Weights (could use beans)

1 - Baking sheet

Parchment Paper

Rolling Pin

Measuring spoons and cups

Plastic Wrap

Apple Pie Bourbon

Now for the part that takes the longest and will test your patience. 

You will need the following: 4 cups of apples, 1L jar, Glass Weight, and the spices, which need to be whole and not ground up spices (Cinnamon, Star Anise, Nutmeg and Cloves). Oh and don't forget the bourbon.

Just a quick note on the Bourbon - It doesn't need to be an expensive bourbon or the cheapest bourbon. My go to is Jim Bean bourbon, which is a favourite for our family. 

For the apples, it can be whatever apples you have. I make this once a year, after going apple picking, so I can get the freshest, best apples.

This past year, we made 2 batches, so we can taste test different apples.

Cortland apples - are recommended for baking, will give the bourbon a strong flavour.

Gala apples - will give the bourbon a smooth flavour.

1. The apples will need to be peeled, core and sliced into thin slices.

2. Add the apple slices to the jar.

3. Add the whole spices to the jar. Note: This is to taste, the more you add the stronger the flavour will be.

4. Add the bourbon to the jar.

5. Add Jar weight to the jar and seal the jar.

6. Store the jar away from direct sunlight. I keep mine in my china cabinet.

Apple Pie Crust

After waiting, we are finally ready to make pie and enjoy a glass of bourbon. However, before we do that we need to make the pie crust.

To make the pie crust, I use my go to recipe. I will included the original recipe at the bottom of the page, however I have changed some details, to make this pie crust my own.

The key to a great pie crust is to keep everything cold. Keep the butter cold, and un-melted. You want the butter to melt when it's cooking, to give the crust some flake.

1. cube 1 cup of butter and place in freezer.

2. Take your 1/2c of water and add ice.

3. Add flour & salt to food processor (or bowl).

4. Mix the flour mixture, well adding slightly frozen butter chucks into food processor. Pulse until all the butter is pea sized.

5. Slowly add water to the food processor, add a Tablespoon at a time, until the dough just forms. Note: You may not need all the water.

6. Transfer dough to a floured surface and knead to combine. Then divide the dough into 2 parts, wrapping each in plastic wrap. Then place in the fridge for 2-3 hours.

7. After the dough has chilled, roll out each ball into large rounds for the size of your pie tins.

8. Transfer the dough to the pie tins, crimp the edges, and use a fork to poke holes into dough. Then place them into the fridge.

9. Preheat oven to 375 F.

Apple Pie Filling

Now for the fun part!! You finally get to open that jar, and enjoy a glass of bourbon. 

Again, I used a couple different recipes as reference, which will be located at the bottom of the page.

1. Open your jar,

2. Using a mesh strainer, separate the liquids and solids.  I then place the bourbon into a Decanter, as to make pouring easier.

3. With the solids, you can pick out and discard the whole spices (cinnamon sticks, nutmeg, star anise & cloves). Then add the apple slices to a bowl.

4. Preheat oven to 350F.

5. Peel , core, and slice 12 cups of apples, mixing them with the bourbon apples.

6. Mix Maple Syrup (Add Maple syrup to taste- I go with at least 1/2 cup) and 1/4tsp of Xanthum gum into the apples.

7. Place apples on a parchment paper lined baking sheet.  Spread them into an even layer.

8. Roast the apples for 45 minutes- one hour. Turning the apples every 15 minutes. This will cook off the raw alcohol , leaving the flavour, and will also reduce the size of your apples. The Xanthum gum, is replacing the flour, normally added to thicken the juices left behind.

Apple Pie

Now for the easy part. Assembling the Drunk Apple pie. If you wish to freeze your pie, stop before you bake the pie. Then continue when ready to bake/eat.

1. Put the apple pie filling onto the blind baked pie crust.

2. Mix together 3/4 flour, 1/4 Brown sugar, 1/3 Tbsp ground cinnamon into a small bowl.

3. Add butter and mix with a fork, until fluffy crumbs form.

4. Add the Crumb coat on the top of the pie. You don't need to use all the crumble coat.

5. Freeze your pie your at least 45 minutes. This is your stopping point, if you are not eating the pie that day.

6. Preheat oven to 400F.

7. Wrap your pie edges in tinfoil, to protect the crust from flaking.

8. Bake your pie at 400F for 30 minutes, then drop the oven temperature to 350F and bake for 50 minutes.

9. Allow Pie to cool, before serving.

Recipe References

These Recipes were used to develop my apple pie recipe. I have changed many details to them, however I still think its important to share where I collected the information from.

https://picky-palate.com/perfect-homemade-butter-pie-crust/

https://bakeschool.com/maple-apple-pie/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+KitchenHealsSoul+%28Kitchen+Heals+Soul%29

https://bakeitwithlove.com/how-to-make-a-crumb-topping/