Bourbon Caramel Apple Pie

A cozy autumn pie layered with warm bourbon caramel, crisp apples, and flaky butter crust — the taste of fall in every bite.

Thanksgiving is a gathering of flavors and stories, a table filled with dishes that feel familiar, comforting, and deeply seasonal. As the weather cools and the days slow, we lean into recipes that bring warmth to the kitchen and invite everyone closer. This Bourbon Caramel Apple Pie is one of those desserts.

Crisp autumn apples meet a slow-simmered caramel kissed with bourbon, all wrapped in a buttery, golden crust. It carries the essence of fall. Orchard fruit, spice, and that cozy, lingering sweetness that settles in after the meal. Whether it graces your holiday table for the time or becomes a tradition moving forward, it’s a beautiful finale to a day of gratitude and gathering. 🍂

BOURBON CARAMEL APPLE PIE

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Ingredients

For the Filling:

• 6 medium apples (Honeycrisp + Granny Smith), peeled and sliced
• ¾ cup brown sugar
• 2 Tbsp flour
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• 2 Tbsp lemon juice

For the Bourbon Caramel:

• 1 cup granulated sugar
• ¼ cup water
• 6 Tbsp unsalted butter, cubed
• ½ cup heavy cream
• 2 Tbsp bourbon
• Pinch of sea salt

For the Crust:

• 2 rounds of pie dough (store-bought or homemade)
• 1 egg, beaten (for brushing)
• 1 Tbsp coarse sugar (optional for topping)

Instructions

1. Make the Bourbon Caramel:
   In a saucepan, combine sugar and water over medium heat. Let it bubble until deep amber. Remove from heat and whisk in butter. Slowly add cream, then stir in bourbon and salt. Let cool.
2. Prepare the Filling:
   Toss sliced apples with brown sugar, flour, spices, salt, and lemon juice. Pour half the cooled caramel over the mixture; stir gently.
3. Assemble the Pie:
   Line a pie dish with the first crust, add filling, drizzle remaining caramel, then top with crust or leaf cutouts. Brush with egg wash and sprinkle sugar.
4. Bake:
   Preheat to 400°F (200°C). Bake for 20 minutes, then lower to 350°F (175°C) and bake another 35–40 minutes until golden and bubbling.
5. Cool:
   Rest for at least 2 hours before serving.

Chef’s Tips

• Flavor Balance: Use a mix of tart and sweet apples for depth.
• Bourbon Note: Add the bourbon after removing from heat for best aroma.
• Variation: Try half pears and half apples for a subtle twist.
• Pairing: Serve warm with vanilla bean ice cream or whipped bourbon cream.

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