Deep dish Bourbon and Cinnamon Apple Pie

6- 8 apples

1 cup of white sugar or brown sugar

3/4 teaspoon. ground cinnamon

2 Tablespoons cornstarch or flour

2 Tablespoons bourbon

1 Tablespoon vanilla extract

50gr of butter

Hello Guys! It has been a few years since I wanted to write a cooking and baking blog. And now with the stream picking up on Dlive I thought I would share my 15 years of love and work for tasty food!

The above list is for the filling of the pie! For this recipe i will advise you regular sweet dough rather than puff pastry.

First take your apples pieces, sugar, cinnamon and butter, put them into a pot and on a stove at medium fire. Once to butter is melted add on the vanilla extract. Keep mixing and wait till the mix becomes moist. Once this happens, mix in there little by little the flour or starch, you do not want any lump in the mix. Keep mixing at low fire. Cooking for a bit the filling is excellent for deep dish pies as the apples will get softer and have more flavor. Finally take the mix out of the fire and wait 5 minutes before to add your final touch! The bourbon or whiskey!

And then put it on top of your dough in your deep dish, as design I like to make braids and flowers. But you can go full on US style and just cover it all and cut the dough on top at a few places. To get that steam coming out and get that cartoon style pie!

IMPORTANT NOTES:

Use your middle range whiskey or bourbon, avoid smoked whiskey for this recipe, as it will mess up the cinnamon and buttery taste.

Apples: use big and tart textured apples, avoid crispy apples like granny smith and pink lady. The filling needs to be soft and almost melt on your tongue. Use Golden apples or Chanteclaires.

Pierce with a fork the bottom of your pie before to put in the filling. It will help the baking process.

Bake at 180-190 Degrees Celsius for 30 to 40 mins.

ENJOY GUYS!