Apple, Pecan and Bourbon Pie

This Apple, Pecan and Bourbon Pie is perfect for the autumn months. Whether you're having a roast dinner as a family or hosting friends for thanksgiving this is a heartwarming pudding that everyone will love!

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This Apple, Pecan and Bourbon Pie is a fantastic dessert in the autumn or winter months.

Prep Time1

Cook Time1

Total Time2

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 574.52kcal

Ingredients

For the pastry lid and crust

200 g butter
120 ml water cold
350 g plain flour
1 tsp salt
0.5 tbsp caster sugar

For the filling

8 apples peeled and cored then chopped into bite size pieces
2 tbsp. lemon juice
150 g caster sugar
3 tbsp dark brown sugar
2 tbsp cornflour
8 tbsp raisins
6 tbsp bourbon
4 tbsp pecans chopped
6 tbsp maple syrup
4 tbsp plain flour
4 tbsp caster sugar

For the glaze

50 ml milk
2 tbsp granulated sugar for sprinkling

Metric - US Customary

Instructions

Dice the butter for the pastry and place into a large bowl along with the flour, salt and sugar. Rub the flour and butter together until breadcrumbs have formed.
Add the water a little at a time and stir until clumps start to form.
Bring the clumps of dough together using your hands until a large ball of dough has formed.
Cut the dough into two balls, one slightly larger than the other, and place into the fridge to rest for at least half an hour.
Take the larger ball out of the fridge and place on to a lightly floured surface. Roll out the dough until it is large enough to fill a 9 inch pie tin.
Lightly grease the tin before dusting with a little flour and laying the dough into the tin, making sure it is pushed into any edges and corners. Then place back in the fridge while you make the filling.
Add the apples, lemon juice, sugar and cornflour into a bowl and mix well. Leave this bowl to one side for at least half an hour to macerate.
At the same place the raisins in a small bowl or cup and cover with the maple syrup and bourbon to soak.
Once the half an hour is up, place a sieve over a sauce pan and strain the apple from it's juices for another half an hour.
Put the apple back into the bowl and leave to one side.
Strain the raisins and add the maple syrup / bourbon to the apple juices in the sauce pan. Heat on a medium-high heat, stirring frequently, until it begins to bubble.
Let the mix boil for 5-8 minutes until it's thickened then place to one side to cool down.
Sprinkle the bottom of the pie with the mixture of flour and caste sugar then pour over the apple, raisins and chopped pecans followed by the thickened sauce.
Roll out the second, smaller ball of pastry dough until large enough to cover the top of the pie. Create a whole in the top for steam to escape.
Place in the freezer for at least 15 minutes before baking.
Immediately before baking, brush with the milk then sprinkle over the sugar before cooking in the centre of the oven at 200C for 1 hour or until the pie top is golden brown and crisp.
Allow to cool for 10 minutes before slicing and serving.

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