Maple Bourbon Apple Pie

• Produce

  • 3 Apples, tart large
  • 4 Apples, sweet large

• Condiments

  • 1/4 cup Maple syrup, Grade A

• Baking & Spices

  • 1 Pinch Allspice
  • 1/2 cup Brown sugar, light lightly packed
  • 1 tsp Cinnamon
  • 42 tbsp Flour
  • 1 1/2 tsp Salt
  • 1 tbsp Sugar

• Dairy

  • 3 tbsp Butter, grass fed
  • 2 sticks Butter

• Beer, Wine & Liquor

  • 2 tbsp Bourbon

• Liquids

  • 6 tbsp Water

Found on jennsfarmtable.com

Description

Ingredients

• 3 tart large apples (such as Granny Smith)
• 4 sweet large apples (such as Jazz, Gala or Pink Lady)
• 1 tsp Cinnamon
• Pinch of Allspice
• 1/2 tsp salt
• 2 tablespoons all purpose flour
• 1/4 cup Grade A Maple Syrup
• 1/2 cup light brown sugar (lightly packed)
• 2 tablespoons Bourbon
• 3 tablespoons grass fed butter
• 2 1/2 cups all purpose flour
• 1 tablespoon sugar
• 1 tsp salt
• 6 tablespoons ice cold water, divided
• 2 sticks COLD butter, cut into cubes
• 1 large egg + splash of milk or water to thin if desired (but not necessary).

Directions

• Cut butter into 1/2 inch cubes and place in the freezer for 10-15 minutes.
• Weigh 2 1/2 cups of all purpose flour in a large mixing bowl.
• Add in 1 tsp salt and 1 tablespoon sugar and mix.
• Cut the cold butter into the flour using a pastry blender until you have several flour coated butter chunks the size of peas.
• Add 2 tablespoons ICE COLD WATER into the bowl and toss with a spatula to distribute.
• Repeat with 2 more tablespoons of water.
• Using your hands, try and grab to flour together to see if it holds. If its still dry and falls apart add another tablespoon of water. Repeat with one more tablespoon until the flour sticks together. **(I always use exactly 6 tablespoons, try not to use more than 7.)**
• Form the dough into a ball, then divide it in half and flatten each into a disc.
• Wrap the dough in plastic wrap and chill for AT LEAST ONE HOUR. Two is best.
• Roll out the larger half on a well floured surface. Once the dough is rolled out, roll it onto your pin to transfer it to a large sheet of parchment paper.
• Flour your cookie cutters and press them firmly into the pie crust.
• Set them aside on a sheet tray and chill them when finished.
• Roll out your bottom crust and fit it into a lightly buttered 9 inch pie dish. (I like glass so I can see my bottom crust brown).
• Chill your pie crusts while you make the filling.
• Preheat the oven to 425 degrees and place the rack in the lower third of the oven. (To ensure your oven is actually 425 when you put your pie in it, use an oven thermometer.)
• Combine maple syrup, brown sugar and bourbon in a small sauce pan over medium heat. Stir the mixture until the sugar has dissolved.
• Once the liquid starts to boil, turn it down to low and let it simmer gently to thicken. Avoid stirring at this point! *you can gently swirl the caramel sauce if you think it is burning.
• After about 10 minutes the sauce will be thicker. Add in the butter and swirl it around to melt and combine.
• Let caramel sauce cool in the pan while you prepare the apples.
• Peel and core the apples. Slice them very thin (1/8 inch) and place the apples in a large mixing bowl. You should have about 5 cups of sliced apples. It is important to do this step last so the apples dont macerate in the bowl and create a lot of liquid.
• Toss the apples with salt, cinnamon and allspice ensuring they are all coated well.
• Pour the caramel sauce over the apples and toss to coat the apples completely.
• Place the apple mixture into the prepared bottom crust.
• Press the apples down into the pan to make sure you sink any gaps (so your crust doesnt sink).
• Prepare egg wash, then assemble your pie
• Seal your top crust (or decorations) with egg wash.
• Brush the entire crust with egg wash when complete and sprinkle with white sugar if desired.
• Bake for 20 minutes on the lower rack at 425.
• Remove the pie, cover the crust with a pie shield (or foil strips).
• Return the pie to the center rack and lower the temperature to 375.
• Continue baking for 25-30 minutes until the filling bubbles and the crust is golden brown.