Bourbon Apple Pie
- 2 rounds of pie crust dough
- 2½ lbs. apples, peeled, cored, and chopped into bite sized pieces
- 2 tbsp lemon juice
- 1 tbsp cinnamon
- ½ tbsp nutmeg
- 1 tbsp vanilla extract
- 1 cup sugar
- 2 cups bourbon
- 6 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 egg, beaten with 1 tbsp water (eggwash)
- 1 tbsp sugar for sprinkling
9-inch pie pan
Big Green Egg Cast Iron Skillet
Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C. Preheat the skillet in the EGG.
Put apple pieces into a bowl and add lemon juice, toss thoroughly. Add flour, cinnamon, nutmeg, sugar and vanilla extract to the apples and toss to coat.
Add the butter and the apple mixture to the cast iron skillet and cook for 10 minutes, stirring occasionally. Add the bourbon and cook for another 5 minutes. The mixture should be thick – like syrup.
Oil the pie pan and add one piece of the dough, then add the apple filling. With the other piece of dough you can cut strips to lattice or use a cookie cutter to design the top.
Brush the egg wash over the top of the pie, and sprinkle with sugar. Bake for 50 minutes. Remove from the EGG and let cool and set for 10 minutes – serve with ice cream. Enjoy!