Bourbon Caramel Apple Pie Recipe

This Bourbon Caramel Apple Pie is the perfect treat you need to indulge this weekend. Decadent and deliciously boozy, this recipe takes comfort food to a whole new level!

For the pie, you’ll need:

• Short Crust Pastry – enough to line and cover your pie dish
• 7 Apples
• ¼-½ cup Soft Brown Sugar – depending on how sweet you like it
• 2 tbs Lemon juice
• 2 tbs Bourbon - we used a pre-mixed Top Shelf Bourbon Flavouring
• ¼ tsp Ground Ginger
• ¼ tsp Ground Nutmeg
• 2 tsp Ground Cinnamon
• 1 tsp Flour, Cornstarch, or Tapioca starch
• ½ tsp vanilla extract
• ¼ tsp salt
• ¼ cup caramel sauce, plus more for serving

For the Bourbon Caramel Sauce, you’ll need:  

• 1 cup Granulated White Sugar
• 1/4 cup Water
• 1/2 cup Cream - at room temperature
• 1/4 cup Butter - at room temperature
• 1 tsp Vanilla Extract
• 2 tbs Bourbon - we used a pre-mixed Top Shelf Bourbon Flavouring
• 1 tsp Fine Sea Salt

First make the sauce:

1. Combine the sugar and water in a heavy-bottomed saucepan. Heat on medium high until the sugar has caramelised. Do not stir.
2. Once the mixture has changed into a copper colour, remove from the heat.
3. Slowly add the cream and whisk carefully to incorporate, then add the butter and whisk until combined.
4. Add the bourbon, vanilla, and salt and whisk well.
5. Once cooled slightly, pour into a clean jar and set aside for use later.

Then make the pie:

1. Preheat the oven to 200°C.
2. Core, then thinly slice the apples.
3. Place the apples, brown sugar, lemon juice, bourbon, spices, flour, and salt into a large saucepan. Cook on a medium heat for about 15 minutes or until the apples are tender.
4. Roll out your pastry into two circles – one for the base and one for the top of the dish.
5. Lay out your base pastry and press it into the base and sides of your pie dish.
6. Place the apple filling into the dish, pour over the bourbon caramel sauce, then place the top pastry layer over the top. Gently press the seams of the pie together and crimp the edges.
7. Make a few incisions into the top to allow the pie to breathe while cooking.
8. Place in the oven and cook until the crust is golden, approximately 45-50 minutes. Remove from oven and let cool for at least 2 hours before serving.
9. Serve with ice cream and drizzle over more of the bourbon caramel sauce.
10. Enjoy!