This isn’t your mother’s apple pie. This easy recipe gives the classic a grown-up spin by pairing tender baked apples with a homemade bourbon butterscotch sauce for a rich, warming dessert.
With fall in full swing, pie cravings are at an all-time high. This bourbon butterscotch apple pie keeps the nostalgic flavors you love while adding a silky, boozy caramel note that elevates every bite.
Prefer to watch the process?
How to make this apple pie
First, make the bourbon butterscotch sauce.
Combine the sauce ingredients in a small saucepan and cook over medium-low heat. Once the brown sugar has dissolved, simmer for about 15 minutes, stirring frequently, until the mixture thickly coats the back of a spatula. The sauce should bubble gently but not boil vigorously.
Second, prepare the filling.
Peel and thinly slice the apples. In a large bowl, toss the slices with cinnamon and flour. Add the bourbon butterscotch sauce and stir until the apples are evenly coated and glossy.
Finally, assemble and bake the pie.
Press one pie crust into a pie pan and trim the edges so about ½” hangs over the rim. Pour the apple filling into the crust and spread it evenly. Cover with the second crust—either a full top or a lattice built from ¼” strips. Seal the edges with a bit of water and crimp as desired. Brush the top with an egg wash for a shiny golden finish.
Bake at 425°F (220°C) for 40–45 minutes, or until the crust is deeply golden and the filling is bubbling through the vents.
Expert tips
If you’re new to pie making, these tips will help you get a flakier crust and a perfectly set filling.
- Keep the dough cold. Cold dough yields flakier results and helps the crust maintain structure during baking.
- Handle dough minimally. Overworking dough warms it and can make the crust tough.
- Protect the edges. Use strips of aluminum foil or a pie shield to prevent the rim from over-browning while the filling finishes cooking.
- Make sure the filling bubbles. A bubbling filling indicates the fruit juices are hot enough to thicken; this helps avoid a runny pie.
- Use an egg wash. Brushing the crust with a beaten egg gives a beautiful golden color and a slight sheen.
- Shelf life: Store at room temperature for up to 2 days.
Frequently asked questions
Choose firm apples that hold their shape and offer a touch of tartness. Good options include Granny Smith, Honeycrisp, Pink Lady, and Braeburn.
No—slice the apples raw. They will cook in the oven and release juices that meld with the sauce while baking.
Runny pies usually result from excess moisture in the filling or insufficient venting in the top crust. Add a bit more flour or cornstarch to thicken the filling, and be sure to cut vents so steam can escape.
Did you make this recipe? I’d love to hear how it turned out—share a photo and tag your post on Instagram with #thesimplesweetlife.
Recipe
Bourbon Butterscotch Apple Pie
This bourbon butterscotch apple pie takes the familiar flavors of the classic and adds a silky bourbon-kissed sauce for extra depth.
- Author: Claire of The Simple, Sweet Life
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 pie – 10 slices
- Category: Dessert
- Cuisine: American
Ingredients
For the bourbon butterscotch:
- 2 oz butter
- ½ cup brown sugar
- 1 tbsp dark corn syrup
- ¼ cup heavy whipping cream
- ½ tsp vanilla extract
- 2 tbsp bourbon
For the rest of the pie:
- 2 pie crusts, store-bought or homemade
- 3–4 large apples
- ½ tsp ground cinnamon
- 3 tbsp all-purpose flour
Instructions
- In a small saucepan, combine the bourbon butterscotch ingredients and cook over medium-low heat.
- After the brown sugar dissolves, simmer about 15 minutes, stirring often, until thickened and coating the back of a spatula.
- Peel and thinly slice the apples. In a large bowl, toss them with cinnamon and flour.
- Add the bourbon butterscotch sauce and stir until the apples are well coated.
- Press one pie crust into a pie pan and trim the edges so they sit neatly against the rim.
- Fill the crust with the apple mixture. Cover with the second crust or a lattice, seal the edges, and brush with egg wash if desired.
- Bake at 425°F for 40–45 minutes, until the crust is golden and the filling is bubbling.
Notes
- Keep dough cold: Cold dough produces flakier crusts and holds up better during baking.
- Minimal handling: Overworking dough can make it tough.
- Shield the edges: Use foil or a pie shield to prevent the rim from over-browning while the center finishes baking.
- Look for bubbling filling: The filling should bubble through vents to ensure proper thickening.
- Egg wash: Brush the crust with beaten egg for a glossy, golden finish.
- Shelf life: Keeps about 2 days at room temperature.
Bourbon butterscotch adapted from David Lebovitz.
Nutrition
- Serving Size: 1 slice
- Calories: 324
- Sugar: 14.6g
- Sodium: 232mg
- Fat: 18.3g
- Saturated Fat: 6.7g
- Carbohydrates: 36.9g
- Fiber: 2.4g
- Protein: 2.8g
- Cholesterol: 16mg
If you liked this, you might also like…
- Cranberry meringue pie
- Caramel apple snack cake
- Cranberry orange pie
- Eplekake (Norwegian apple cake)
Update Notes: This post was originally published in May 2017 and was republished with updated format, photos, and tips in September 2020.