Hello from Croatia! I’ve been overseas for a few weeks now and have been enjoying life to the fullest. My days have been filled with amazing food, and incredible friends and I’m feeling so blessed. My ventures started in Denmark and Sweden and for the last 9 days I’ve been experiencing the beauty of Croatia. You can see more about my travels on my Instagram! You can also take a peek at some images of the food styling and photography workshop I came over to assist with- it was a magical 7 days full of the best food, wine, cheese ( so much cheese!!) and the true best of company. I can honestly say that the last several days has been some of the most beautiful of my life. I can’t wait to share more!
Today I’m venturing in a world renowned national park, Plitvice Lakes National Park and I’ve already seen beauty I never thought I’d lay eyes on, and that was just with a quick peek last night! I can’t wait to get out today and shoot more, reveling in the absolutely remarkable beauty that creation holds.
I’ve been so excited to share this Apple Bourbon Pie recipe with you- for one, it’s Autumn!!! I am one very very happy girl and I had the best time shooting this (and then eating it of course) before I left for my trip. It’s so delicious and the flavors are just perfect together. I’d recommend serving a slice with a cup of hot cider and enjoying it with friends this weekend. I hope you enjoy making it and let me know if you do! A huge thank you to my friend Chris who assisted on this shoot, it was so much fun having you over and I’m so glad I wasn’t left with this entire pie to myself : ) .
4 large tart apples, thinly sliced, cored and peeled
2¾ cups all-purpose flour ( or GF flour blend, I use King Arthur)
2 T. coconut sugar
3/4 teaspoon kosher salt
1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces
In a medium saucepan over medium low heat, add honey, sugar and butter. Stir slowly and heat on low until butter is melted and it becomes smooth. Remove from heat.
Using a whisk, add spices and flour and whisk thoroughly, making sure there's no clumps. Finish by adding bourbon and lemon juice. Add sliced apples and stir to incorporate. Allow filling to cool and prepare crust.
For the crust, pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.Transfer mixture to a large bowl; drizzle ⅓ cup ice water over. Gently mix with your hands until a shaggy dough forms, adding more water bit by bit if needed.
Preheat oven to 450 degrees. Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Flatten dough into about a 1″-thick disk. Wrap in plastic wrap; chill for 15 minutes, or until dough will be more workable to roll out ( the length of time depends on the type of flour you’re using). When dough is slightly chilled, remove and roll out on lightly floured surface until about 1/4 – 1/2” thick. Place in greased pie pan, set aside.
Fill pie crust with filling, and then finish with a pie crust on top, however you decide to design it! Place in oven for 10 minutes at 450 degrees, then drop to 375 degrees (without opening the oven or removing the pie) and continue to bake for another 45-60 minutes or until the crust is lightly browned and the center of the pie is bubbling. Make sure to check the pie 40 minutes in, and if the crust edges are browning quickly, cover just the edges of the crust with slender pieces of tin foil (helps prevent over browning while the center continues to bake).
Remove from oven and allow to cool at room temperature. Serve warm (or cold) and store in fridge covered if there are leftovers.