Started out as a whiskey apple pie, ended up with a spooky-savory creation…
- Double crust pie pastry (can also use streusel for pie-top and pie crust on the bottom)
- 2 Tbsp all purpose flour
- About 6 or 7 apples
- 1/3 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup bourbon whiskey
- 2 Tbsp lemon juice
- 2 Tbsp butter (cut into bits)
- Preheat oven to 425.
- Place bottom crust in pie plate.
- Peel, core, and halve your apples. Cut into thick or thin slices (depending on how you like your pie slice).
- In a 4 quart saucepan, whisk together sugar, flour, cinnamon, nutmeg and salt. Whisk in bourbon whiskey and lemon juice until evenly blended. Cook over medium heat, whisking frequently, until the mixture boils and thickens slightly. Add apples and stir until evenly coated. Continue cooking, stirring continuously, for 3 minutes. Set aside to cool, stirring once or twice for 20 minutes.
- Pour or place apple mixture into the pie shell.
- Dot with butter and add the top crust. If you use a top crust, cut several steam vents into the crust (unless your using a crumb topping or streusel, then you would sprinkle the mixture onto the top of the pie.)
- Bake 25 minutes at 425. Reduce temperature to 350 and bake 45 minutes longer or until crust is brown and juices are bubbling.
- Serve warm or chilled.
P.S. This pie did not actually come out looking like a pirate with a mustache (but it does in my book, thanks to the Layout from Instagram App and Photo Editor by Aviary App 😉 Nevertheless, it was certainty a tasty creation.
P.S.S. I created the flowers and petals on top by manipulating the extra pie crust and placing on top before baking and covering with aluminum foil.