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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

KENTUCKY BOURBON APPLE PIE Recipe

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This recipe for KENTUCKY BOURBON APPLE PIE is from Grandma's Keepsake Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 pounds cooking apples, peeled, cored and thinly sliced (about 10 cups)
1 Tbls lemon juice
1 Cup sugar
1/4 Cup bourbon whiskey
1 tsp ground cinnamon
1/4 tsp ground allspice
9” pie shell. I always use Krustez Pie Crust mix using ice water in direction
7 Tbls cornstarch

Almond Streusel
1/2 Cup firmly packed brown sugar
3/4 Cup flour
1/3 Cup softened butter
1/2 Cup toasted slivered almonds (optional)
Directions:
Directions:
Combine apples, lemon juice, sugar, bourbon, cinnamon and allspice, toss to mix well. Let stand 1/2 hour.

ALMOND STREUSEL

Combine 3/4 cup flour with 1/2 cup firmly packed sugar. Cut in 1/3 cup butter until cornmeal consistency. Stir in 1/2 cup toasted slivered almonds.

Mix pie crust as per directions except always uses ice water and roll out one 9” crust lining pie plate.
Set aside.

Drain apples, reserving liquid; liquid should measure 1 cup; if not, add bourbon or apple juice to bring level up to 1 cup.

Combine liquid with 5 Tbls cornstarch and bring to boil, stirring constantly until mixture thickens and boils. Foil one min. Toss apples with remaining 2 Tbls of cornstarch and thickened liquid. Spoon into prepared pie shell and top with almond streusel.
Bake in lowest position of oven on 375º for 45 min or until lightly browned, cool before serving.

 

 

 

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