Bourbon Caramel Apple Pie

There is one pie that I love to make in the fall, and that is bourbon caramel apple pie!  There is something that is so special about it, and it makes everyone feel special when they eat it  I will admit that this top crust on my pie took longer than I had anticipated, but the end results were gorgeous!  My only mistake was that I didn’t budget the amount of time it would take to create the braids…..maybe it’s because I haven’t braided anyone hair for years…but all kidding aside, the top crust took about 30 minutes to make.  By the time I was done I had lost all of my energy to make dinner…….but it didn’t really matter since we had pie to eat!  Ha!

Bourbon Caramel Apple Pie

  • Servings: 8
  • Difficulty: medium
  • Print

2 refrigerated pie crusts, rolled to fit pie plate (you will need part of a 3rd crust if you plan on braiding)

8 cups diced baking apples (I used 5 large granny smith apples and 2 gala)

1/4 cup flour

1/4 cup brown sugar

1/2 cup caramel topping

1/4 cup bourbon

2 teaspoons vanilla extract

1/4 teaspoon iodized salt

1 teaspoon cinnamon

egg wash (one egg whisked with 1/4 cup water)


Preheat oven to 375 degrees.  In a large mixing bowl, combine apples, flour, brown sugar, caramel topping, bourbon, vanilla, salt, and cinnamon in a mixing bowl.  Stir until the apples are evenly coated.  Place the first pie crust in the pie plate and pour the apple mixture into the crust.  Top with the remaining crust, cut slits for venting and brush with egg wash.  Use foil to cover the edges of the crust and bake for 50 minutes or until the filling is bubbling and golden brown.  Remove from the oven and let cool slightly before serving.

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