Pie Noir: Whiskey Apple Pie

This month’s You Want Pies With That theme is “a pie with true holiday spirit – literally.” Translation: booze pie.

Now, I come from a long line of whiskey lovers. The one photo of my great, great grandfather Joe in existence is him posed with a bottle of whiskey. My dad loves whiskey, but never drank it around us when we were growing up; my brother and I learned how to drink thousands of miles apart, yet both drifted towards whiskey. Nothing brings the three of us together like a Manhattan (while my mom, a vodka woman, sips her Martini). Therefore, it seemed only fitting to make a whiskey pie.

Yeah, right: Chivas in a pie? You can’t even taste the whiskey after the pie has cooked, so don’t waste the good stuff. The Chivas is a gift for David’s dad, who also really, really likes whiskey.  The pie was baked with Western Canadian, the second cheapest brand at the liquor store, which I have on hand for my own personal drinking.

In addition to whiskey in the filling, the crust is made with barley flour, as whiskey too is either made from barley or rye. This is a happy accident: I found a small bag of barley flour on sale at the grocery store and knew it had to go into my pie. David wasn’t a huge fan of the barley (too whole grain-y, not flaky enough) but I thought it gave the pie a rustic feel that Great Great Grandfather Joe, a farmin’ man, would have approved of.

Whiskey Apple Pie
  • 1 cup barley flour
  • 1 1/4 cup all-purpose flour
  • 3/4 tsp salt
  • 2/3 cup shortening
  • 8-10 tbs cold water
  1. Mix dry ingredients in a bowl. Use a pastry cutter to cut in shortening.
  2. Add water one tablespoon at a time, using a fork to mix into flour/shortening mixture, until dough is moistened.
  3. Divide dough into two balls and roll out.
Filling: (Adapted from Group Recipes)
  • 2 tbs all-purpose flour
  • 6 or 7 Golden Delicious or Pink Lady apples
  • 1/3 cup sugar
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup  whiskey
  • 2 tbs lemon juice
  • 1 tsp vanilla
    1. Preheat oven to 425. Place bottom crust in pie plate.
    2. Peel, core, and cut the apples into thin slices.
    3. In a large saucepan, whisk together sugar, flour, cinnamon, nutmeg and salt. Stir in  whiskey and lemon juice until evenly blended. Cook over medium heat, stirring frequently, until the mixture boils and thickens a little. Add apples and stir until evenly coated. Continue cooking, stirring continuously, for 3 minutes. Set aside to cool, stirring a few times, for 20 minutes.
    4. Pour apple mixture into the pie shell; add the top crust. Cut several vents into top crust.
    5. Bake 25 minutes at 425, then reduce temperature to 350 and bake 45 minutes longer or until crust is brown and juices are bubbling.



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