I love making pies.
Pies make people happy, and happy people make pies. It’s really a vicious cycle.
Last weekend, I made an apple pie with a touch of whiskey that really made me happy!
I made my pie into hand pies (I’m currently obsessed with these), but you can also use the same dough recipe to make a regular 9″ pie.
Whiskey Apple Pie
- 3 1/3 c. all-purpose flour
- 4 tsp. baking powder
- 1 tsp. salt
- 4 tbsp. sugar
- 2 sticks of unsalted butter (chilled and cubed)
- 1/2- c. ice water
- 1 egg
- 1 tbsp. water
- 3-4 Medium-Large Granny Smith Apples (a must!)
- 1/2 c. sugar
- 1/2 c. brown sugar
- 2 tbsp. cinnamon
- 1 tsp. lemon zest
- 1/4 tsp. salt
- 2 tbsp. cornstarch
- 1/2 stick of unsalted butter
- 2 tsp. vanilla extract
- 2 tbsp. whiskey or bourbon
For the Dough:
Combine the flour, baking powder, salt, sugar, and butter in a food processor.
Then, pulse the mixture until is resembles a coarse and crumbly mixture. The mixture should clump easily together if you squeeze it with your fingers. This is a good sign that the butter is broken down evenly in your flour mixture.
Once you have reached this stage, it’s time to slowly add your chilled water! Slowly is the key word here for pie crust magic.
You’ll know you’ve reached the perfect amount of water once your dough begins to form in your food processor. Your dough should look something like this…
Roll your dough into a ball formation and cut your dough in two. Place each half of dough into a sealed plastic bag and slightly press down on the dough to flatten out.
Place dough into the refrigerator for at least 30 minutes or until firm.
For the Filling:
Peel and chop your apples into even chunks. If you plan on making hand pies, you might consider dicing your apple chunks into smaller pieces or even slices.
Add the sugar, cinnamon, salt, and lemon zest to apple chunks and toss together.
Once tossed, sprinkle in your cornstarch to the apples.
Let apple mixture sit for a few minutes to macerate (this is a fancy term for “become syrupy”…at least that’s what I think!).
Heat your skillet to a medium heat and add butter.
Once your butter is melted, add apple mixture and stir until the apple mixture begins to slightly bubble.
At this point, you’ll want to just stop all cooking and eat this apple mixture, but hold off on that impulse friends! It gets better!
Once your mixture is beginning to get bubbly and aromatic, that’s when it’s time to add the good stuff!
Yeah! That stuff!
Slowly sprinkle in your whiskey and allow the magic to happen…
I wish my blog had a scratch-n-sniff feature. The smell of the apples simmering in butter, brown sugar, cinnamon and whiskey is intoxicating (No pun intended! You know, because of the whiskey…hehe…never mind).
After your apples are slightly fork tender (you want your apples to have a slight bite to them still), turn off the heat and let apple mixture slightly cool.
Take out the dough that’s been chill’in…
Lightly flour your rolling surface for your dough
Roll out dough till it’s about an 1/8th of inch thick
Now it’s time to decide if you are making a traditional round pie, or hand pies…
I’m making hand pies because:
- I’m obsessed with hand pies right now
- I can put the leftover pies in the freezer for later
- They are the perfect size for an on-the-go kind of treat! (I like the concept of eating pie while driving)
*If you are making a round pie, roll out each half of dough for the top and bottom of crust. Each half should be more than enough for the crust 🙂
Since I was making hand pies, I cut out my rectangles…
Filled my rectangles with that glorious apple filling…
And sealed each little rectangle with a few pinches and a fork!
Look how cute they are already!
Egg wash the tops of each pie and sprinkle sugar on the top (everything is better that way).
Stick these little guys in a oven set at 350*, and bake for 25-30 minutes or until golden brown.
When they’re done, they’ll look something like this…