Story by Robbie Clark | Photos by Emily Moseley
Lots of chefs have found Bourbon to be a versatile ingredient no matter what they are preparing, with pies being no exception. As baked pastries rule the dessert tray through fall during the holiday season, we asked Executive Chef Brian Surbaugh and Pastry Chef Becca Schmutte of Table 310 and its sister restaurant National Provisions in Lexington, Kentucky, to whip up some pie recipes using a Bourbon that paired well with the fillings.
Woodford Reserve Apple Pie Recipe (yields one 9 inch pie)
- 6 granny smith apples, thinly sliced
- 2 cups brown sugar
- 1 ½ cups all-purpose flour
- 2 tbsp. cornstarch
- 2 tsp. cinnamon
- 2 tsp. freshly grated nutmeg
- 2 tbsp. vanilla extract
- 3 tbsp. apple cider vinegar
- ¼ cup Bourbon (We used Woodford Reserve for its spicy and toffee notes)
- Combine all ingredients in a large bowl and toss together until apples are evenly coated.
- Quickly pile all of the apple mixture into a prepared pie shell. (Yes, there’s a lot, but the apples will cook down.)
- Add a top layer crust if desired. Just remember to poke holes so the steam can release.
- Bake at 350°F for 60 minutes.
Pie Shell Dough (yields two 9-inch pie crusts)
- 3 cups all-purpose flour
- 2 tbsp. granulated sugar
- 1 tsp. kosher salt
- ½ cup shortening
- 1 cup buttermilk ( ½ cup whole milk, ½ cup heavy cream, 2 tbsp. lemon juice)
- 1 egg
- Combine flour, sugar and salt in large bowl.
- Mix in the shortening and egg by hand into flour mixture until it resembles pea sized crumbs.
- Add the buttermilk and mix until the dough just comes together.
- Wrap in plastic wrap. Cool for at least one hour before use.