Clarissa Dickinson

Bourbon Apple Pie

Clarissa Dickinson
Bourbon Apple Pie

There is no better feeling than coming home on a Thursday night and realizing you have a homemade apple pie in the fridge. This classic American dish has an aroma that will bring you back to your moms kitchen and an upgraded look that will impress any guest. Perfect for any fall day.


Makes: One 9" pie              Prep time: 40 minutes             Bake time: 50 minutes


  • Pie Crust
  • 3 cups flour
  • 3 sticks unsalted butter, cold and cubed
  • 1/2 cup cold water
  • Filling
  • 6 apples, chopped
  • 1/4 cup bourbon
  • 2 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/5 cup flour
  • 2/3 cup brown sugar
  • 2 tablespoons butter
  • 1 egg + 1 tablespoon of heavy cream (beat together for egg wash)

Step 1: To make your pie crust, in a large bowl, cut the cubes of cold butter into the flour until crumbly. Add the water 1 tablespoon at a time until the dough just comes together. Set aside.

Step 2: In a large bowl, add the apples, bourbon and lemon juice, let soak for 20 minutes.

Step 3: Transfer the apples to a new bowl, adding in the cinnamon, nutmeg, flour and brown sugar until evenly coated. Set aside.

Step 4: Preheat the oven to 350 degrees. Roll out your pie crust untilit's about 1/4 inch thick and large enough to cover your pie pan. Roll up using a rolling pin and unroll onto the pie pan, cutting off any hanging edges.

Step 5: Pour the apples into your pie crust and top with the butter, cut into small cubes.

Step 6: With the left over pie crust, cover your pie. This is where you can decide what pattern you want on top. For my pie, I rolled out pieces of dough into long thin rolls, pinched together the top of them and braided it, then added around the edge. It's easiest to do it in two parts to avoid working with insanely long pieces of dough. I then used a small leaf cookie cutter to cover the top of the pie. You can do anything you'd like, get creative!

Step 7: Once your pie is covered with crust, bake for 25 minutes, then brush the top with your egg wash. Place back in the oven for another 25 minutes until the top is golden brown. Remove and serve while warm for the best results. This pie can be covered and kept in the fridge for up to a week.