Looks Good Enough to Eat (But Looks Can Be Deceiving): Bourbon Molasses Apple Pie 2.0

I have a deep dark secret that I need to share with you; I am a God awful baker, seriously…like I just can’t even!

At various times in my life I have tried to be more baker-y but honestly 98% of my baking attempts do not turn out – and unfortunately this would be delicious Bourbon Molasses Apple Pie was no different. She may LOOK tasty but don’t be fooled – inside she was a runny, soupy mess…obviously I missed my calling as a food stylist though!

Apple Pie

I wanted to share this not only because I truly do think the flavours of this recipe are great but also because who doesn’t love a good food fail!. I also don’t want to make it appear that everything I make is always amazing and delicious, and that I poop rainbows (ouch!). This is not the case! I have made many ‘Pinterest fails’ and my poor fiancé has had to force down more than his share of recipes gone awry (usually dosed in hot sauce because that is what I do when I don’t know what to do).  Sometimes you just have to say, “screw this, I’m ordering pizza” and that is more than OK!

Despite my baking shortcomings I still believe this pie could be da bomb so after consulting with my baker extraordinaire pal the Edible Woman I have come up with this revised recipe that will warrant you significantly better results.

For Bourbon Molasses Apple Pie 2.0 you’ll need:

  • 1 box Pillsbury Pie Crust
  • 4-5 Apples, Granny Smith is traditional but any tart/sour apple is good, thinly sliced
  • 2/3 Cup Brown Sugar
  • ¼ c Milk
  • 2 oz. Bourbon
  • 2 Tbsp Molasses
  • 1 Tbps corn starch (this is where I went wrong, I used flour originally and not enough of it!)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • Pinch of salt
  • 1 Beaten Egg

Preheat your oven to 400 degree.

Thinly slice your apples (you can peel them if you want, I don’t bother because I’m lazy), then whisk the sugar, milk, bourbon, corn starch, spices, and salt together in a bowl. Add the apples to the mixture and toss to coat.

Next prep your pie dish, I like to grease mine up a little just in case and then lay in your pie crust. Gently form the pie dough to the dish and then fill that with your apples.

For the pie crust you can either cover the apples completely with the dough, crimping the edges and slicing in a few ‘vents’ or you can try the lattice style pie crust that I did – here are some great step by step instructions!

Lastly you need to brush your pie with the beaten egg – this will help the dough really crisp up and turn that beautiful golden brown colour. Pop your pie in the oven for 35-45 minutes until the crust is browned and the filling is bubbly.  Make sure you let this guy cool for a while; this will also help all the juices ‘tighten up’ a little so when you slice into it you don’t have the same heartbreaking disappointment I had.

I like to serve my apple pie with a scoop of vanilla ice cream AND a slice of cheddar cheese…you heard right, cheddar cheese. The cheese is something I picked up from my days working as a server at an old folks home  so I guess it’s a little old school but I tell ya – Grandma knows a thing or two about whipping up an apple pie so don’t question that shit!




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