Bourbon Butterscotch Apple Pie Recipe
June 5, 2017
- 2 oz butter
- ½ cup brown sugar
- 1 tbsp. dark corn syrup
- ¼ cup heavy whipping cream
- ½ tsp. vanilla extract
- 2 tbsp. bourbon
- 2-3 pie crusts, store bought or homemade (3 if you want to do all the decoration)
- 3-4 large apples
- ½ tsp. ground cinnamon
- 3 tbsp. all purpose flour
- In a small saucepan, combine all of the bourbon butterscotch sauce ingredients, and cook over medium-low heat. Once the brown sugar has dissolved, continue cooking the sauce for about 15 more minutes, stirring frequently, until it coats the back of a spatula and has thickened and reduced. (This sauce will keep for up to two weeks in the refrigerator)
- Peel and thinly slice your apples. In a large bowl, stir together the sliced apples, cinnamon, and flour. Add ⅓ cup of the bourbon butterscotch and stir until the apples are completely coated.
- Press one of your pie crusts into your pie pan and trim the edges so that they no longer hang over the edge of your pie pan. Fill with your apple mixture. You can simply cover the pie with another crust or do something fancier if you like.
- If you want to make the same sort of crust as I did, cut one of your pie crusts into ¾” strips and arrange in a lattice pattern. Take the remaining crust and cut half of it into ¼” strips. Braid these strips together and arrange around the edge using a little water to make them stick. With the remaining dough, cut out some leaves (I used circular cookie cutters to do this) and press them onto your crust.
- Bake at 425F for 40-45 minutes, or until the crust is golden brown.