Bourbon Apple Pie

PREP TIME
15 Minutes
EGG TEMP
350°F/176°C
COOK TIME
30 Minutes
SERVINGS
1-4
CORE INGREDIENT
Vegetable
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Ingredients

  • rounds of pie crust dough 
  • 1 1/2 lbs (0.7 kg) apples, peeled, cored, and chopped into bite sized pieces 
  • 2 tablespoons (30 ml) lemon juice 
  • 1 tablespoon (15 ml) cinnamon 
  • 1/2 tablespoons (8 ml) nutmeg 
  • 1 tablespoon (15 ml) vanilla extract 
  • 1 cup (240 ml) sugar 
  • 1/2 cups (120 ml) bourbon 
  • 6 tablespoons (90 ml) unsalted butter 
  • 3 tablespoons (45 ml) all-purpose flour 
  • 1 egg, beaten with 1 tablespoons (30 ml) water (eggwash) 
  • 1 tablespoon (15 ml) sugar for sprinkling 

Accessories

convEGGtor

The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Instructions

Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C. Preheat the skillet in the EGG.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!

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