Brown Sugar Bourbon Apple Pie

• Produce

  • 8 cups Granny smith apples

• Baking & Spices

  • 1 cup Brown sugar, light or dark
  • 1 tbsp Cinnamon, ground
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 2 2/3 tbsp Tapioca, Instant
  • 1 batch Two-crust pie dough
  • 1 tbsp Vanilla extract

• Beer, Wine & Liquor

  • 2 1/2 tbsp Bourbon

Found on readytoyumble.com

Description

Ingredients

• One batch of two-crust pie dough, or you can use a store-bought crust (I wont tell)
• About 8 cups thinly sliced granny smith apples (I used a food processor with a slicing blade to cut them)
• 2 tablespoons + 2 teaspoons instant tapioca
• 1 cup light or dark brown sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon salt
• 2½ tablespoons bourbon
• 1 tablespoon vanilla extract

Directions

• Preheat oven to 400 degrees.
• Roll out about two-thirds of your pie dough and place in a nine-inch pie plate. (Check out our tips for pie crusts here.)
• Mix apples and remaining ingredients in a large mixing bowl.
• Pour apple mixture inside pie crust.
• Roll out remaining one-third of pie dough. Use it to cover the top of the pie and seal the edges, pressing gently around the edges of the pie with a fork.
• Bake pie for about 45-60 minutes, until you can see the juices of the pie bubbling through the vents. If the crust starts to brown too quickly, cover the edges of the pie with a pie shield, or wrap with aluminum foil.
• Let cool before serving. Serve alone or with a nice big scoop of ice cream (and maybe a dollop of salted caramel).