Apple Bourbon Pot Pie
Apple Bourbon Pot Pie is a truly special treat. This is where comfort food meets dinner-party worthy dessert. All the elements can be made ahead for easy entertaining.
servings
Ingredients
- 3 pounds apples (peeled, cored, ½" cubes)
- 4 oz brown sugar (½ cup)
- 4 oz apple cider (½ cup)
- 2 oz Bourbon (¼ cup (optional, see note))
- ⅛ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ vanilla bean
- 2 tablespoons cornstarch
- ½ recipe Classic Puff Pastry (or use 1 sheet of frozen dough)
- 1 egg (whisked for egg wash)
Instructions
- Combine 3 pounds apples (diced) with 4 oz brown sugar, 4 oz apple cider, 2 oz Bourbon, ⅛ teaspoon salt and 1 teaspoon ground cinnamon. Split ½ vanilla bean and scrape out the seeds. Add the seeds and bean pod to the apples. Set aside to macerate for at least 1 hour and as long as 3 hours. (See Note)
- Drain the apples, saving the juice. Combine ¼ cup of the juice with 2 tablespoons cornstarch. Set aside
- Put the apples and the rest of the juice in a large saucepan. Cook over medium-high until the juices begin to boil. Reduce the heat to medium-low and continue cooking until the apples are crisp-tender, stirring often. The apples should still hold their shape. The exact time will depend on the type of apple, estimate 10 minutes.
- Add the corn starch mixture to the apples. Increase the heat to medium-high and return to a boil, stirring constantly. Cook until the juices are slightly thickened and become translucent. Transfer the apple filling to a container and cool to room temperature. Chill until ready to use. The filling can be made 2-3 days ahead.
- Preheat the oven to 350 °F. Place six 1-cup ramekins or a large casserole dish onto a sheet pan. Divide the apple filling between the dishes (or pour into the casserole dish).
- Roll the puff pastry to a 1/4" thick. For individual pies use a biscuit cutter to cut six 4½" circles. For a large pot pie use the entire sheet.
- Brush the edges of the ramekins with egg wash. Place a dough round onto each dish and fold the edges over. (see note) Make a slit into the top of each small pie or a large "x" if making one larger pie. Brush the tops of the pies with egg wash and sprinkle with granulated sugar.
- Bake until the pastry is puffed and lightly browned, about 20 minutes. Serve warm.
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Notes
If you don't want to use alcohol increase the apple cider to 3/4 cup.
To work ahead: Once the pastry is on top of the ramekin the tray can be covered and refrigerated for several hours or overnight. Egg wash and sprinkle with sugar just before placing in the oven.
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