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Apple Bourbon Pie

Prep Time4 hrs 5 mins
Cook Time7 hrs 8 mins
Total Time1 hr 2 mins
Course: Dessert
Servings: 8 people


  • Filling
  • 1/3 c. honey
  • 2 T. coconut sugar
  • 1/4 c. butter
  • 1 T. fresh lemon juice
  • 1 1/2 t.  cinnamon
  • 1/4 t allspice
  • 1 T. arrowroot flour
  • 3 T.  bourbon or whiskey
  • 4 large tart apples thinly sliced, cored and peeled
  • Crust
  • cups all-purpose flour or GF flour blend, I use King Arthur
  • 2 T. coconut sugar
  • 3/4  teaspoon kosher salt
  • 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.