Recipes and Cooking Maple Bourbon Apple Pie 5.0 (1) 1 Review Bourbon and maple syrup add layered fall flavors to this homemade pie recipe. Try it is a change-up from your usual apple pie at Thanksgiving. By Kate McDermott Kate McDermott Website Kate McDermott is a writer, recipe developer, and best-selling author of four cookbooks, including "Art of the Pie" and "Pie Camp." Often called the "Pie Whisperer," Kate is one of the most sought-after experts when it comes to baking pies year-round. Her expertise and skill have been featured in global and national publications, including Better Homes & Gardens, The New York Times, Oprah, Seattle Magazine, and the Los Angeles Tribune, among others. She has also collaborated with brands like Le Creuset and Sur La Table. Through online workshops, Kate teaches the fine craft of artisan pie. This has been the result of a long journey experimenting with different kinds of doughs and techniques from her very own kitchen. She has taught over 4,000 people to make homemade pie across the country and in Europe. Kate is a James Beard Award finalist. She attended Santa Barbara City College, obtaining a degree in Music, and studied Voice in the Manhattan School of Music. She also enrolled in Santa Clara University for Humanities and Music. Learn about BHG's Editorial Process Published on October 13, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Hands On Time: 40 mins Total Time: 4 hrs 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 ¾ cup plus 3 Tbsp. all-purpose flour 1 ½ - 3 tablespoon granulated sugar (optional) 1 ½ cup butter or 3/4 cup butter plus 3/4 cup lard or shortening, chilled and cut into tablespoon-size pieces ¾ teaspoon salt 12 - 15 tablespoon ice water ¼ cup granulated sugar 6 medium apples (such as Gala, Honeycrisp, Pink Lady, and/or Granny Smith), peeled and cut into 1/2-inch-thick slices (about 6 cups) ⅓ cup maple syrup 1 tablespoon lemon juice 1 - 2 tablespoon bourbon (optional) 1 tablespoon butter, chopped 1 egg white Demerara sugar, sparkling sugar, or granulated sugar Directions For crust: In the bowl of a food processor pulse to combine 2 1/4 cups of the flour, 3/4 tsp. kosher salt, and 1 1/2 to 3 Tbsp. granulated sugar (if using). Add butter all at once; pulse to break up and distribute it through the flour. (It's OK if the mixture isn't uniform.) Add remaining 1 1/2 cups flour; pulse two to three more times. Turn the mixture out into a large bowl; sprinkle with 3 to 4 Tbsp. ice water. Using your hands or a spatula, continue to add water and lightly press the dough together, gradually adding up to about 2/3 cup more ice water, until the dough comes together into a ball. Divide dough into three equal pieces and form into disks; wrap and chill at least 2 hours. Let dough warm up a bit on the counter while you make the filling. For filling: In a very large bowl combine the remaining 3 Tbsp. flour, the 1/4 cup granulated sugar, and 1/4 tsp. salt. Add apples and toss to coat. Add maple syrup, lemon juice, and bourbon (if using). Mix until apples are coated. Roll out one portion of dough into a 13-inch circle; place in a 9-inch pie plate. Pour apple filling into shell; dot top of filling with the 1 Tbsp. butter. Roll out a second portion of dough into a 13-inch circle; cut into fifteen to twenty-one 1/2- to 3/4-inch-wide strips. Place strips on top of pie so top is covered. Repeat the same rolling and cutting with third portion of dough. Weave lattice with remaining strips, grouping three strips together as if they were one. Trim extra dough and finish with crimping a decorative edge. Chill pie while oven preheats. Place a rimmed baking sheet in the oven. Preheat oven to 425°F. Carefully line preheated baking sheet with parchment paper or foil; place pie on top. Bake 20 minutes. Turn oven down to 375°F. Bake about 20 minutes or until you see some steam and a bit of juice bubbling up through the lattice. For egg wash, in a small bowl beat together egg white and 1 Tbsp. water. Open oven, carefully remove pie, and quickly brush top with egg wash; sprinkle lightly with demerara sugar. Place pie back in the oven; bake 20 minutes more. Let pie cool at least 1 hour. Serves 8. Rate it Print Nutrition Facts (per serving) 651 Calories 37g Fat 74g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 651 % Daily Value * Total Fat 37g 47% Saturated Fat 23g 115% Cholesterol 95mg 32% Sodium 587mg 26% Total Carbohydrate 74g 27% Total Sugars 23g Protein 7g Vitamin C 0.7mg 4% Calcium 40mg 3% Iron 3mg 17% Potassium 201mg 4% Fatty acids, total trans 1g Folate, total 116.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.