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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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Apple, Pecan and Bourbon Pie

This Apple, Pecan and Bourbon Pie is a fantastic dessert in the autumn or winter months.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 8 people
Calories: 574.52kcal


For the pastry lid and crust

For the filling

For the glaze


  • 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.


Calories: 574.52kcal | Carbohydrates: 121.95g | Protein: 7.28g | Fat: 5.54g | Saturated Fat: 1.09g | Cholesterol: 3.38mg | Sodium: 331.11mg | Potassium: 489.97mg | Fiber: 7.18g | Sugar: 64.2g | Vitamin A: 152.68IU | Vitamin C: 10.67mg | Calcium: 83.64mg | Iron: 3.02mg