bourbon & citrus infused apple pie

Wanted a pie with apples, bourbon and citrus. Made one - in a cast iron skillet, and mostly with ingredients I had on hand.

Now, before the pastry purists come for me, let me explain that I wanted to make this recipe easy peasy, so I cut a few corners and used ready-made, refrigerated pie crusts. Sometimes you have to work smarter, not harder. Enjoy!

Ingredients

5 Granny Smith apples and 4 Fuji apples, peeled, cored and sliced

3/4 cup bourbon

1 1/2 lemons squeezed and zested

1/2 cup white sugar

1/2 cup packed brown sugar

1 tbs flour

1/4 cup butter

1/2 tsp fresh ground nutmeg

3/4 tsp cinnamon  

1/2 tsp vanilla extract

1 package refrigerated pie crusts

Cast iron skillet  

Directions

Preheat oven to 375

In a large mixing bowl, combine apples, lemon juice, lemon zest, sugar, flour, nutmeg, cinnamon, and vanilla extract.

In a nonstick skillet, melt butter, add the apple mixture and stir until sugar begins to dissolve. Add bourbon and stir. Let simmer until apples begin to soften. 

While the filling is getting all caramely, place one of the pie crusts in the bottom of the cast iron skillet. I like to put a little butter in the skillet and let it warm in the oven before adding the crust. Place the cast iron skillet (with crust) in preheated oven to let bottom crust begin to color. Remove from oven when the crust has a touch of color. Add apple mixture. Place second pie crust on top. Make sure to pat down around the edges. With a sharp knife, cut 3-4 steam vents. Brush with a bit of melted butter. Bake for 35-45 minutes, or until brown and bubbly. Let cool, but serve warm.

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