BOURBON APPLE PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse until it is in pea-size pieces. Add the bourbon and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
- Make the filling: Peel the apples and slice about ¼ inch thick. Toss with the lemon juice and ¼ cup bourbon. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half of the apples and sprinkle with half of the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Reduce the heat to medium and cook until the apples soften, about 7 minutes. Transfer to a bowl. Add 2 more tablespoons butter to the skillet and repeat with the remaining apples and sugar. Add to the bowl and toss with the cinnamon and ginger. Let cool completely.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
- Spoon the apple filling into the prepared pie crust. Drizzle with the remaining 1 tablespoon bourbon and dot with the remaining 1 tablespoon butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
- Put a baking sheet on the lowest oven rack; preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.
BOURBON CHOCOLATE-WALNUT PIE
Provided by Food Network Kitchen
Categories dessert
Time 5h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the crust: Combine the flour, granulated sugar and salt in a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse a few times until the butter is in pea-size pieces. Add the vinegar and 1 tablespoon ice water; pulse until the dough starts coming together but is still crumbly, adding 1 more tablespoon ice water if necessary. Turn the dough out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, at least 30 minutes.
- Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla, salt, walnuts and chocolate chips in a large bowl until smooth. Pour the filling into the crust. Carefully place the pie plate on the hot baking sheet in the oven and reduce the temperature to 350 degrees F. Bake until the crust is golden and the filling is set around the edge but slightly jiggly in the center, 50 to 55 minutes. Transfer to a rack and let cool completely, 3 to 4 hours.
KENTUCKY DERBY CHOCOLATE WALNUT PIE
Steps:
- Gather the ingredients. Heat the oven to 350 F.
- Combine the flour and sugar in a mixing bowl.
- Add the eggs and melted and cooled butter, and mix to combine.
- Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt.
- Pour the mixture into the unbaked pie crust.
- Bake for 40 to 45 minutes, or until the filling is set.
- Set the pie on a wire rack and let cool before slicing. Serve and enjoy.
Nutrition Facts : Calories 677 kcal, Carbohydrate 72 g, Cholesterol 77 mg, Fiber 4 g, Protein 8 g, SaturatedFat 17 g, Sodium 309 mg, Sugar 42 g, Fat 42 g, ServingSize 1 Pie (8 Servings), UnsaturatedFat 0 g
CHOCOLATE WALNUT PECAN PIE
Rich and decadent, this chocolate walnut pecan pie is the perfect finish for any meal.
Provided by Erin
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Prepare pie crust and place in a 9-inch pie pan, pressing against sides of the pan. Flute edges, as desired.
- Line the pie with parchment paper, then fill with pie weights or dried beans.
- Bake pie crust for 15 minutes. Lift out the parchment paper with pie weights. Return back to the oven for an additional 5 minutes so that the bottom of the crust can cook. Remove from oven and cool.
- Lower oven temperature to 325 degrees.
- Spread chocolate chips evenly over the bottom of blind-baked pie crust.
- In a large mixing bowl, add butter, brown sugar, and granulated sugar, eggs, bourbon, and vanilla. Beat together for 2 minutes.
- Stir in nuts.
- Pour mixture over the chocolate chips and spread evenly.
- Cover the edges of the pie crust with a pie crust shield or with aluminum foil, to prevent them from burning. Place back into the oven and cook 40-50 minutes, until filling has set.
- Remove from oven and cool compeletely, prior to serving.
Nutrition Facts : Calories 566 kcal, ServingSize 1 serving
MAPLE BOURBON PECAN PIE
This easy homemade gluten free Maple Bourbon Pecan Pie recipe is made without corn syrup. It's an old fashioned holiday family favorite!
Provided by Christine Rooney
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Prepare Gluten Free Pie Crust using this recipe if gluten free. Use this recipe if not gluten free.
- Heat oven to 350 degrees.
- Place 1 1/2 cups of pecans in a small cast iron skillet or small pan of choice. Heat the skillet to medium low and toast the pecans on the stove top for 5-6 minutes, stirring often to prevent burning. Remove from stove top and set aside when finished toasting. Feel free to chop the pecans into small pieces (after they have cooled) if you prefer.
- Place 3 large eggs in a mixing bowl. Whisk the eggs completely. To the eggs add 1/2 packed cup brown sugar, 1 cup maple syrup, 3 Tbsp. bourbon, 1 tsp. vanilla extract, 1 tsp. cinnamon, 1/8 tsp. nutmeg, 1/4 tsp. sea salt, and 2 Tbsp. gluten free flour (or regular AP flour if not gluten free). Add the cooled toasted pecans (chop pecans before adding if you like). Mix these ingredients until completely combined.
- Melt 2 Tbsp. unsalted butter in the microwave. Once the butter has cooled slightly add it to the rest of the ingredients. Stir until combined.
- Place a prepared pie crust in a 9" pie plate. Pour the filling into the prepared crust.
- Place the pie in the oven and loosely cover it with tinfoil. This will prevent the edges of the crust from burning as it bakes. Bake the pie for 50-55 minutes, baking longer if necessary. Feel free to check the pie with a toothpick to see if it is done (the toothpick should come out clean).
- Remove the pie from the oven when it has finished baking. Allow the pie to cool before serving.
- Serve with whipped cream or ice cream (optional).
Nutrition Facts : Calories 387 kcal, ServingSize 1 serving
EASY BOURBON WALNUT PIE
This pie is super-easy to make, just mix and bake, it's no-fail recipe and ALWAYS sets just perfectly when baked. You can use chopped pecans in place of walnuts. Use your own favorite pie crust or use my No-Fail Butter Pie Crust recipe#66929. This pie is still good even without the bourbon, but better with it lol!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 1 (9-inch) pie
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees (bottom oven rack).
- Roll out pastry on a floured surface into about a 14-inch round circle.
- Transfer to a glass pie plate.
- Fold edge under and crimp decoratively.
- Place in the fridge while mixing the filling.
- To make the filling: Whisk all ingredients except the walnuts in a large bowl until smooth.
- Add in the walnuts; mix to combine.
- Pour the filling into the prepared pie crust.
- Bake until the crust is golden and the filling is set in the center when the pie is shaken slightly (about 50-55 minutes).
- Cool pie completely.
- Cut into slices and dollup with whipped cream.
Nutrition Facts : Calories 3955.7, Fat 212.3, SaturatedFat 44.9, Cholesterol 695.6, Sodium 2403.2, Carbohydrate 471.8, Fiber 18.7, Sugar 194.6, Protein 58.1
KENTUCKY BOURBON PIE
Give pecan pie a serious upgrade with our Kentucky Bourbon Pie. Fashioned after George Kern's Derby Pie recipe, the recipe's combination of chocolate, bourbon, and pecans has earned it a spot as one of the South's most beloved desserts. It's stacked with unexpected layers of flavor and texture, from the pecan-chocolate chip mixture sprinkled over the crust to the creamy bourbon filling. Top with whipped cream and chocolate shavings to cool off and complement the pie's richness.From the chocolate to the pecans to the bourbon, this pie exemplifies Southern comfort and hospitality. It will be the new favorite addition to your Kentucky Derby watch party spread, but it can be enjoyed year-round. Bring this pie to Thanksgiving and even Grandma will be asking you for the recipe. You'll want to bookmark this new take on a Southern classic.
Provided by Southern Living Editors
Time 3h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Fit piecrust into a 9-inch metal pie plate; crimp edges. Sprinkle pecans and chocolate chips evenly over piecrust.
- Whisk together corn syrup, granulated sugar, and brown sugar in a saucepan. Bring to a boil over medium-high; boil, whisking occasionally, until sugars are dissolved, about 5 minutes.
- Whisk together eggs, butter, flour, bourbon, vanilla, and salt in a heatproof bowl. Slowly pour 1/3 cup of the hot corn syrup mixture into egg mixture, whisking constantly until fully incorporated. Whisk in remaining hot corn syrup mixture until smooth. Pour filling over pecan mixture in piecrust.
- Bake in preheated oven until pie edges are set and begin to puff up, but pie center is still slightly jiggly, 45 to 50 minutes. Transfer to a wire rack; let cool completely to room temperature, about 2 hours. Slice and garnish with whipped cream and chocolate shavings.
BOURBON-CHOCOLATE WALNUT PIE
Steps:
- Preheat oven to 350°F.
- Melt butter and chocolate in a small saucepan over medium-low heat. Remove from heat and let cool.
- Beat eggs in a large mixing bowl until frothy and blend in sugar. Stir in syrup, vanilla, bourbon, salt and melted butter. Mix until well blended.
- Arrange walnuts on bottom of pie shell and carefully pour egg mixture over them. Bake until filling is set and slightly puffy, about 35 minutes.
- Test doneness by inserting a thin knife in the center of pie. If blade comes out clean, the pie is done.
- Transfer to rack and allow to cool completely before serving.
Nutrition Facts : Calories 348 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 104 grams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
BOURBON PUMPKIN PIE WITH TOASTED WALNUTS
A decadent version of pumpkin pie with bourbon in the pie and in the nut mixture poured on top.
Provided by Barb
Categories Pastry and Pie
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees
- Combine all ingredients for filling, mix well and pour mixture into unbaked pie shell.
- Bake at 425 for 10 minutes then reduce heat to 350F and bake additional 45 minutes or until set. Cool.
- To Make the Topping
- Combine the butter and 1/4 cup of brown sugar in a saucepan; cook over medium heat, stirring until the sugar is dissolved.
- Add the nuts and 3 tablespoons of bourbon, stirring to coat the nuts. Spoon the mixture over the pie.
- To Flame the Pie
- Heat the 2 Tbsp of bourbon in a small saucepan, just long enough to produce fumes (do not boil); remove from the heat, ignite with a match and pour over pie. Serve pie when flames die down. (Or just heat the bourbon and let it simmer for a minute or two to burn off some of the alcohol before pouring on top of the walnuts)
Nutrition Facts : ServingSize 1 grams, Calories 311 kcal, Carbohydrate 30 g, Protein 7 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 206 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 11 g
BOURBON WALNUT PIE
Provided by Robin Smith
Categories Food Processor Dairy Egg Nut Dessert Bake Christmas Walnut Winter Chill Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 18
Steps:
- For crust:
- Blend flour, sugar and salt in processor. Add butter and process using on/off turns until mixture resembles coarse meal. Whisk egg and milk in small bowl to blend, then add to processor. Blend until moist clumps form. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Dough can be prepared up to 2 days ahead. Keep refrigerated. Let dough soften slightly before rolling out.)
- For filling:
- Preheat oven to 350°F. Whisk syrup, sugar, eggs, butter, bourbon, flour, vanilla and salt in large bowl to blend. Mix in all walnuts.
- Roll out dough on floured surface to 14-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edge under; crimp decoratively. Pour filling into prepared crust. Bake until crust is golden and filling is set in center when pie is shaken slightly, about 55 minutes. Cool pie completely in pan on rack.
More about "bourbon walnut pie food"
MAPLE WALNUT PIE WITH BOURBON RECIPE | THE RUSTIC …
From therusticfoodie.com
4.9/5 (9)Total Time 1 hr 5 minsCategory DessertCalories 682 per serving
- Chop walnuts and toast in small pan on stove top. Heat pan to medium-low and toast for 5-8 minutes, stirring often. Set aside.
- In a mixing bowl, combine maple syrup, dark brown sugar, eggs, flour, bourbon, vanilla, salt, cinnamon, and melted butter. Stir until all ingredients are combined.
BOURBON WALNUT PECAN PIE RECIPE - YANKEE MAGAZINE
From newengland.com
Servings 8Estimated Reading Time 2 mins
HOW TO MAKE KENTUCKY BOURBON AND WALNUT PIE - KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
MAPLE BOURBON WALNUT PIE | WEAVERS WAY CO-OP
From weaversway.coop
BLACK WALNUT CHOCOLATE PIE - KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (1)Total Time 1 hr 5 minsServings 1Calories 544 per serving
- Preheat the oven to 350°F. If you have a baking stone, place it on the oven's center shelf (this will help the pie's bottom crust get crisp and brown)., Roll out and line a 9" deep-dish pie pan with the prepared pastry; crimp the edges and refrigerate while assembling the filling., To make the filling: In a large bowl, whisk together the eggs, corn syrup, honey, sugars, melted butter, bourbon, vinegar, cornmeal, vanilla, and salt until smooth.
- Place on a rimmed baking sheet and bake for 40 to 45 minutes, until the filling is nearly set all the way across.
KENTUCKY DERBY CHOCOLATE BOURBON WALNUT PIE - BROWN EYED BAKER
From browneyedbaker.com
4.7/5 (11)Total Time 4 hrsCategory DessertCalories 660 per serving
- Make the Crust: Process ¾ cups of the flour, the sugar and salt together in a food processor until combined, about 2 one-second pulses. Add the butter and shortening and process until a homogenous dough just starts to collect in uneven clumps, about 7 to 10 seconds (the dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute the dough evenly around the bowl. Add the remaining ½ cup flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses. Empty the mixture into a medium bowl.
- Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until it is slightly tacky and sticks together. Flatten the dough into a 4-inch disk, wrap in plastic wrap and refrigerate at least 45 minutes, or up to 2 days.
- Remove the dough from the refrigerator and roll out on a generously floured (up to ¼ cup) work surface to a 12-inch circle. Roll the dough loosely around a rolling pin and unroll into a 9-inch pie plate, leaving at least a 1-inch overhang on each side. Working around the circumference, ease the dough into the plate by gently lifting edge of the dough with one hand while pressing into the plate bottom with other hand. Leave the overhanging dough in place; refrigerate until the dough is firm, about 30 minutes.
- Trim the overhanging dough to ½ inch beyond the lip of the pie plate. Fold the overhang under itself; the folded edge should be flush with edge of pie plate. Flute the dough or press the tines of a fork against dough to flatten it against the rim of pie plate. Refrigerate the dough-lined plate until firm, about 15 minutes.
WALNUT BOURBON CHOCOLATE PIE - SUNSET MAGAZINE
From sunset.com
4/5 (10)Estimated Reading Time 3 mins
- Make the crust: Combine flour, sugar, and salt in a food processor. Add butter. Pulse to a coarse meal consistency.
- In a small bowl, stir the vinegar and water together. Add to the processor slowly, pulsing, until a dough forms.
- Form dough into two equal balls and flatten into disks. Wrap each disk in plastic wrap and chill overnight.
- On a lightly floured surface, roll out 1 dough disk to a 12-in. circle (save second disk for another use). Mold into a 9-in. pie pan and flute the edges. Freeze.
RASPBERRY PIE WITH WALNUT CRUMBLE AND BOURBON WHIPPED CREAM
From driscolls.com
5/5 (2)Servings 16
BOURBON CHOCOLATE-WALNUT PIE | RECIPE | WALNUT PIE ...
From pinterest.com
5/5 (5)Estimated Reading Time 4 minsServings 8-10
12 CLASSIC PIE RECIPES FROM THE YANKEE ARCHIVES - NEW ...
BOURBON CHOCOLATE NUT PIE - DECADENT SNOWBIRD RECIPE ...
From midlifesnowbird.com
Estimated Reading Time 4 mins
SKILLET APPLE WALNUT PIE WITH BOURBON CARAMEL SAUCE | LE ...
From lecreuset.com
Servings 8Category Dessert
BOURBON WALNUT PECAN PIE BY CINDY ENSLEY RAHE - FOODRHYTHMS
From foodrhythms.com
Cuisine AmericanCategory Desserts-Sweets
BOURBON, CHOCOLATE AND WALNUT PECAN PIE - DAVID ROSENGARTEN
From wine4food.com
Estimated Reading Time 3 mins
BOURBON CHOCOLATE-WALNUT PIE RECIPE
From crecipe.com
MAPLE BOURBON WALNUT PIE - A FALL PIE RECIPE THAT'S ...
From pinterest.ca
KENTUCKY BOURBON PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
KENTUCKY BOURBON-WALNUT PIE WITH CHOCOLATE GANACHE | THE ...
From classicalkitchen.com
BOURBON WALNUT PIE - FAST FOOD RECIPES
From healthyfastfoodrecipes.blogspot.com
BOURBON WALNUT PIE RECIPE - COOKEATSHARE
From cookeatshare.com
EASY BOURBON WALNUT PIE RECIPE - FOOD NEWS
From foodnewsnews.com
WALNUT BOURBON PIE RECIPES
From tfrecipes.com
MAPLE BOURBON WALNUT PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BOURBON WALNUT PIE - CONAGRA FOODSERVICE
From conagrafoodservice.com
EASY BOURBON WALNUT PIE RECIPES
From tfrecipes.com
BOURBON, CHOCOLATE, AND WALNUT PECAN PIE - THE SPLENDID TABLE
From splendidtable.org
BOURBON WALNUT PIE RECIPE - FOOD NEWS
From foodnewsnews.com
MAPLE BOURBON WALNUT PIE - PINTEREST.COM
From pinterest.com
RECIPE – CHOCOLATE WALNUT BOURBON PIE – MAGGIE EVERY DAY
From maggiekeller.net
MAPLE BOURBON WALNUT PIE | WALNUT PIE, FALL PIES RECIPES ...
From pinterest.ca
BOURBON WALNUT PIE - RECIPES | COOKS.COM
From cooks.com
CHOCOLATE BOURBON WALNUT PIE - RECIPES | COOKS.COM
From cooks.com
CHOCOLATE BOURBON WALNUT PIE | OLIVE & MANGO
From oliveandmango.com
BOURBON WALNUT SAUCE | FOOD NETWORK RECIPE
From crecipe.com
WALNUT PIE CRUST RECIPES FILLING | DEPORECIPE.CO
From deporecipe.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love