Bourbon Apple Hand Pies
Bourbon-Soaked Apple Pies with Bourbon Glaze
First off, I'm sorry it has been awhile since I got a new recipe up. June was a crazy month for me in many ways. One of those things that kept me busy was the Pastry Fundamentals class I took with Kim Laidlaw at SF Cooking School. It was such an awesome class and Kim was a great instructor. If you live in the San Francisco Bay Area, definitely check out some of their classes. It was so much fun! I am definitely looking forward to signing up for some more courses soon. Now down to business...
Wow. I cannot believe it is already July! This summer is going to be over in the blink of an eye.
Today is the 4th of July! Like most people I am off to a fun BBQ to celebrate and I had to think of a tipsy treat to bring along. We had made some pies during our class last week, and I hadn't tried to make a boozy one before, so pie with a little kick seemed like a fun challenge. Carrying around a pie dish and trying to cut perfect pieces at a BBQ can be kind of a challenge, so I decided to make some small hand pies. And nothing is more American than apple pie & Kentucky bourbon! The apple and bourbon go so nicely together with that little sprinkle of spices. And then the bourbon glaze really just amps the booziness up a bit. I had so much fun making these and cannot wait to share them with my friends and family. I have a feeling that topped with a little homemade vanilla bean ice cream, they are going to be a hit! I can't wait to try making some more tipsy pies in the future!
Happy 4th of July everyone!
And a very special thank you to my sister for taking such amazing pictures for this post!
[ INGREDIENTS ]
2 cups all-purpose four
1 tablespoon granulated sugar
1/2 teaspoon salt
1 ½ sticks butter, cubed and very cold
8 tablespoons ice water
Apple Bourbon Filling
2 medium pink lady apples, peeled and diced small
1/4 cup brown sugar
1 tablespoon flour
2 ½ tablespoons bourbon (I used Bulleit Kentucky Straight Bourbon)
Juice of ½ a lemon
Pinch of salt
Sprinkle of cinnamon and ginger
1 large egg
Splash of milk
1/2 cup powdered sugar, sifted
1 tablespoon bourbon (I again used Bulleit)
[ DIRECTIONS ]
Bourbon Apple Filling
Put it all together
**Note: I used the remaining dough and any extra apples to make little pie roll ups. I just used strips of re-rolled dough about 6 inches long and 1 inch wide. I placed the apples along the strip and rolled them up using a little egg wash to seal the end. I place them upright on a baking sheet (so you can see the swirl of dough and the apples from the top), attached a star over the top with egg wash and baked them for about 20 minutes. Then I used the glaze on top when they came out of the oven.
7/8/2015 10:11:26 am
Georgous photo! It's so summertime!
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Once upon a time a girl named Megan created a batch of cupcakes and fell madly in love with baking.