Friday, May 14, 2010

Whiskey Apple Pie (Now With More Whiskey!)

While religiously reading Ms. Humble Pie's blog ( and wallowing in jealousy I came across a contest she was throwing (?? what's the proper verb here?) and with the prize of having your blog plugged in addition to a sweet little something from Morrocco (where she will be traveling soon) I decided I had to make something. And I knew that I had to make the best pie I've ever made, which is the Whiskey Apple Pie. Admittedly, I'm not a huge pie person. And as a result, I don't make pies that often (so selfish...) so this really is the best pie I've ever made. I happen to like it a great deal and the whiskey addition is just a little treat. Why not right? So here is the recipe again if you care to try it out. It's simple and tasty. Not over the top sweet, or rich, just a nice little snack or dessert. Or breakfast item? (Collin...)

Here is the recipe adapted from Joy of Baking: (

Pate Brisee (Short Crust Pastry):
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water
2 1/2 pounds (1.1 kg) apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced) (about 900 grams sliced)
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons (28 grams) unsalted butter
1 tablespoon plus 1 teaspoon (15 grams) cornstarch (corn flour)

I tend to not follow the recipe and just use the ingredients. I think my way is so much simpler and really turns out well. Instead of letting the apples macerate at room temp for 3.5 hours, I simply combine all of my filling ingredients and cook them down for about 5 minutes in a couple tablespoons of butter in a large skillet to soften them just a bit and let them release some of their juices so it doesn't boil over in the oven. 

I then remove the apples from the pan and place in a large bowl and add 3 tablespoons of whiskey (when I first made this recipe I added one tablespoon, the next time I added two, and I now I add three, but I'm convinced more whiskey is always a good thing so really you can add as much as you like! It doesn't affect the quality of the pie, just adds more whiskey flavor!) and 1 tablespoon of cornstarch to thicken it a bit. 

Also, great tasting whiskey really helps. If you wouldn't drink it, don't put it in the pie. I then fill the pie with the slightly cooked apples/whiskey and top with a lattice. While the pie is baking, I cook down the juice mixture from the skillet to a carmel sauce and drizzle over the pie when cooled. 

Serve with vanilla ice cream. Next time I think I might up the whiskey factor by making a homemade whiskey vanilla ice cream. The whiskey flavor in the pie is nice and subtle so it could handle something like this as a topping. Now I just have to buy an ice cream maker. But more importantly, find the space to put it!

Fingers Crossed about the contest!

Photos by Collin Monda


  1. Looks delicious- Makes me wish for fall and lots of apples. :) I can almost imagine what that pie would smell like in the oven. YUM! (Love your nifty little cutting wheel too.)

  2. thanks scrambledhenfruit! It did smell delicious! I know I can't wait for fall and honey crisp apples. My fav. and definitely the best apple pie apples (at least to me!). Felt a little guilty making an apple pie so out of season but it was for the sake of the contest, had to! Left a comment on Ms. Humble's blog just saying that if you have a food processor you should definitely try out the pie crust. It's so easy! Promise. Check out my first whiskey apple pie post. It's describes how to do it and to make it even better. So worth it!