A year round favorite, this classic apple pie boasts of sweet bourbon spiced apples that are baked into a flaky pie crust.
Unpopular opinion here but I don’t like soft, mushy pies. It seems around the web this isn’t a very common opinion. But I love the contrast of a flaky crust and crisp, slightly softened apple slices. I’m all about texture.
Today’s apple pie stays true to its intended form. The filling is strictly apples- no raisins, no nuts. Not that there’s anything wrong with some mix-ins but I wanted to keep it simple.
My next opinion on apple pie is that it should always have a splash of bourbon and vanilla. Not one or the other- both. The flavors fuse so well together and give the filling a grown-up feel that everyone can enjoy.
There also seems to be a debate about which apples work best. Growing up I always remember being told that Granny Smith were the proper apple to bake with since the tartness of the apple pleasantly contrasts the sweetness of the filling. I disagree completely. They don’t contrast well. You just get a bite of sour apples that taste like you really tried to sweeten them up with a lot of sugar. Some people enjoy that taste, I don’t. Disclaimer: I have a serious sweet tooth.
I always opt for Honey Crisp apples because they are what I usually have on hand. They are crisp as the name suggests and delightfully sweet making them perfect for snacking which is the main reason I keep a large bowl of apples on my table. I digress. If you insist on having a little contrast to the sweetness, I suggest Pink Lady apples which offers a nice balance of sweet and tart.
Let’s talk crust next.
I wanted some texture to my crust and found the key to it was mixing flours. Today’s recipe calls for AP flour and almond flour. It offers the crust more of a cookie-like texture. Speaking of which, if you have any leftover dough scraps afterwards, pie crust cookies make a delicious snack to have on hand. 😉
Ice cream is of course a classic as is whipped cream which is my usual go-to. Recently however, I’ve discovered two additional toppings that suit this recipe so well- custard or caramel sauce.
In today’s photos, I opted to drizzle the homemade caramel sauce I had made over the weekend for a separate recipe.
On the second night of indulging in pie, I had homemade custard leftover and decided since I didn’t have cream, I’d sub it. It was quite a French experience and reminded me of Crème fraîche with it’s thick and creamy consistency. Why hadn’t I thought of this before?
So there you have it, a few serving suggestions to up your apple pie game.
More Apple Recipes to Love
Upside Down Apple Pie – We’re revisiting a vintage classic today with this Upside Down Apple Pie with a caramelized walnut topping baked over a golden, flakey crust and sweet apples in the middle.
Apple Rhubarb Pie – This pie is sweet and tart, but add a flaky crust and some fresh cream for something blissfully delightful. Summer isn’t over yet! Savor the season’s finest flavors in this fabulous pie.
Viennese Apple Strudel – Thin, flaky layers of filo dough are baked with apple slices, warm spices and nuts between each fold to create this beautiful, golden Viennese Apple Strudel.
Summer Apple Cake – This ‘cake’ boasts of a sweet, aromatic filling wrapped in a soft, shortbread-like crust. It’s a pure delight for the warmer evenings when served with a scoop of fresh cream.