Bourbon Glaze Rose Apple Pie

By jiafei

8 Person

80 Minutes

568 Calories

This pie may seem difficult and I’m not even gonna pretend and say it’s easy and you can make it in an hour. And today, here I am pushing this pie situation with none other than a glaze! I’d like to defend this glaze. This one starts with burnt sugar and then it has a bit of water for thinning and bourbon in it. So it’s a little different. Way different, I’d say. I gave the whole thing a sprinkling of smoked sea salt because I couldn’t help myself. This is like the pie version of these Bourbon Caramel Apples with Smoked Sea Salt. It’s doable.

Ingredients

Equipment

Mandolin
9- inch tart shell or 9-inch pie pan

Bourbon Glaze

1 tbsp. Water
2 tbsp. Bourbon
1 tbsp. Unsalted butter, cubed
1/2 cup White granulated sugar

Filling

Salt
Freshly grated nutmeg
1 tsp. Ground cinnamon
2 tsp. All-purpose flour
1/4 cup Light brown sugar
8 Apples, cored and quartered
1 Lemon

Method

01

Squeeze the lemon into a medium bowl. Using a mandolin (set on the second setting), slice each quartered apple into 1/8-inch slivers. As the apples are sliced, transfer them to the bowl and toss them in the lemon juice; this will prevent them from browning. (Reserve one-quarter of an apple for the center - we're going to slice that later). Repeat until all the apples are sliced and in the bowl. To the bowl, add the brown sugar, flour, cinnamon, nutmeg, and salt. Toss until evenly coated.
02

Roll out your pie crust and place it in a 9-inch pie pan or 9-inch tart shell. (I chose the latter.) Arrange the apple slices side-by-side, starting closest to the edge of the tart shell. For the second layer, arrange the slices, overlapping them in concentric circles. As you get to the center, you'll need very thin apple slivers. Slice the reserved quarter of an apple very thinly (on the mandolin's first setting) and arrange it until the gap in the center is completely closed.
03

Transfer the pie to the freezer and freeze until firm, about 1 hour. Preheat your oven to 400 degrees F. Brush the edges of the crust with egg wash and place in the oven for 25 to 30 minutes, checking on it at the 20-minute-mark to make sure all is ok until the apples are lightly golden brown and the edges of the crust are browned. Allow coming to room temperature on a cooling rack.
04

Meanwhile, let's make the bourbon glaze. In a heavy-bottomed medium, placed over moderately high heat, pour in the sugar. Cook until the sugar begins to melt and turns a light golden brown around the edges. Using a silicone spatula, begin to stir until the sugar melts completely and turns a light golden brown. Cook for an additional 30 seconds or so until the sugar turns a golden brown color. Immediately take the pan off the heat and stir in the butter. Once the butter has melted, pour in the bourbon and water. The mixture will bubble up, not to worry - this is normal, just keep stirring until smooth. If the mixture seizes, place the mixture over very low heat and keep stirring until it becomes smooth. The mixture should be thin.
05

Brush the apples liberally with the warm glaze. You may have a tablespoon or two of extra glaze.

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Bourbon Glaze Rose Apple Pie

4.0

( By jiafei )

01 Information

Grade medium
Serving 8 servings
Calorie 568 Kcal
Prep Time 20 Mins
Cook Time 60 Mins
Total Time 80 Mins

02 Ingredients

Equipment

Mandolin

9- inch tart shell or 9-inch pie pan

Bourbon Glaze

1 tbsp. Water

2 tbsp. Bourbon

1 tbsp. Unsalted butter, cubed

1/2 cup White granulated sugar

Filling

Salt

Freshly grated nutmeg

1 tsp. Ground cinnamon

2 tsp. All-purpose flour

1/4 cup Light brown sugar

8 Apples, cored and quartered

1 Lemon

03 Method

Step 1

Squeeze the lemon into a medium bowl. Using a mandolin (set on the second setting), slice each quartered apple into 1/8-inch slivers. As the apples are sliced, transfer them to the bowl and toss them in the lemon juice; this will prevent them from browning. (Reserve one-quarter of an apple for the center - we're going to slice that later). Repeat until all the apples are sliced and in the bowl. To the bowl, add the brown sugar, flour, cinnamon, nutmeg, and salt. Toss until evenly coated.

Step 2

Roll out your pie crust and place it in a 9-inch pie pan or 9-inch tart shell. (I chose the latter.) Arrange the apple slices side-by-side, starting closest to the edge of the tart shell. For the second layer, arrange the slices, overlapping them in concentric circles. As you get to the center, you'll need very thin apple slivers. Slice the reserved quarter of an apple very thinly (on the mandolin's first setting) and arrange it until the gap in the center is completely closed.

Step 3

Transfer the pie to the freezer and freeze until firm, about 1 hour. Preheat your oven to 400 degrees F. Brush the edges of the crust with egg wash and place in the oven for 25 to 30 minutes, checking on it at the 20-minute-mark to make sure all is ok until the apples are lightly golden brown and the edges of the crust are browned. Allow coming to room temperature on a cooling rack.

Step 4

Meanwhile, let's make the bourbon glaze. In a heavy-bottomed medium, placed over moderately high heat, pour in the sugar. Cook until the sugar begins to melt and turns a light golden brown around the edges. Using a silicone spatula, begin to stir until the sugar melts completely and turns a light golden brown. Cook for an additional 30 seconds or so until the sugar turns a golden brown color. Immediately take the pan off the heat and stir in the butter. Once the butter has melted, pour in the bourbon and water. The mixture will bubble up, not to worry - this is normal, just keep stirring until smooth. If the mixture seizes, place the mixture over very low heat and keep stirring until it becomes smooth. The mixture should be thin.

Step 5

Brush the apples liberally with the warm glaze. You may have a tablespoon or two of extra glaze.

04 Author