Happy ‘Pi Day’!
3.14 has become quite the holiday celebrated by all things pie. It’s a great excuse to break out an old family pie recipe or find a new one to enjoy.
The great people over at Coopers’ Craft sent over a bottle of their Kentucky Straight Bourbon Whiskey and I wanted to challenge myself to create a yummy pie recipe using their bourbon as a showcased ingredient. Challenge accepted! This is the perfect baking whiskey with it having a softer and lighter flavor profile.
First, I’m going to be up front with you. I received this bottle yesterday i.e. 3.13. So I needed to find or come up with a recipe FAST. I went and contacted my Aunt who is the goddess of all things southern and baked asking for her tips for a bourbon pie. She gave me some great ideas. I had grandiose plans of making everything from scratch.
Then my mom brain set in and said, “WTH are you doing, Kate? Who are you kidding?! You have two babies that aren’t going to let you make a beautiful from scratch pie (as soon as I step into the kitchen is usually when all heck breaks loose)…you need something simple, fast, easy, and delicious!” So with a little Pinterest-ing and a stumble across this post from Tasty…I give you “Not Your Mamas” Bourbon Apple Pie!
This is not your mama’s apple pie…to be honest, it’s probably more like your crazy uncle’s. In fact. I was actually thinking about shipping this bad boy to my favorite uncle who is a bourbon drinker.
This pie doesn’t just use the bourbon as a cute little ingredient for baking…it showcases it! This pie tastes like bourbon. Meaning…if you eat a few slices I’m almost positive you will feel a buzz. 😉
-5 Granny Smith Apples
-2 cans of cinnamon rolls (whoever came up with this idea to use cinnamon rolls as a crust is every moms best friend and a freaking genius…it’s so good!…and did I mention EASY?!)
-1 cup of sugar
-1 teaspoon of cinnamon
-1 tablespoon of corn starch
-1 cup of Coopers’ Craft Kentucky Bourbon Whiskey
-2 tablespoons of Coopers’ Craft Kentucky Bourbon Whiskey (for glaze)
-Preheat oven to 350 degrees
-Peel and cut apples into slices and put into a large mixing bowl
-Infuse apples by pouring 1 cup of Coopers’ Craft Bourbon into mixing bowl stirring occasionally over an hour. (Longer if you want a stronger bourbon pie).
-Drain apples and add sugar, cinnamon, and corn starch into mixing bowl and stir.
-For the crust: Cut cinnamon rolls in half (if it’s an 8 pack you don’t have to cut in half) and roll with flour until thin.
-Layer your pie dish with the rolled cinnamon rolls until it covers the dish entirely and creates the crust (see photo).
-Pour in the apple mixture
-Roll out your second container of cinnamon rolls and layer them again, this time creating the top layer crust for the pie. Pinch any spaces you see together with your fingers.
-Cover with foil and bake for 35 minutes
-Remove the foil and bake for an additional 10 minutes uncovered.
-Allow the pie to cool and drizzle with bourbon glaze.
Directions for Bourbon glaze:
-Take both icing containers that came from cinnamon rolls and pour into small bowl
-Add 2 tablespoons of Coopers’ Craft Kentucky Bourbon Whiskey. (add more to your taste)
-Drizzle over cooled pie/pie slices
That’s it! This recipe makes a delicious bourbon apple pie!
I was really impressed with how the cinnamon rolls taste as a pie crust. It was so simple and quick. I’ll definitely use that method again.
I know some bakers are probably cringing that I shattered the idea of the traditional apple pie crust…but don’t knock it til you try it!
And after all…it’s not your mamas! 😉