Boozy Apple Drunken Raisin Pie

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Boozy Apple Drunken Raisin Pie

This easy whisky-soaked apple pie recipe is courtesy of Melissa Krumbein of Kitchen Thyme, Richmond, Virginia, and shared by Catoctin Creek Distilling Company, in celebration of the secret ingredient, Roundstone Rye, a 100% rye grain whisky with a woody taste, with notes of caramel, rich butter toffee, and just a hint of lemon in the nose.

10 May, 2021
Average: 4 (4 votes)

serves for

12

ingredients

Drunken Raisins
Raisins
1 cup golden raisins
Catoctin Creek Roundstone Rye whisky
Pie Crust Ingredients:
All Purpose Flour
1 2/3 cups
Coarse Sugar
8 teaspoons granulated sugar
Butter
8 tablespoons cold salted butter (1 stick), cut into small pieces
Bourbon Whiskey
2-3 tablespoons bourbon
Pie Filling Ingredients
Catoctin Creek Roundstone Rye whisky
2 tablespoons flambéd Roundstone Rye
Apples
6 Stayman apples
Coarse Sugar
2/3 cup granulated sugar
Dark brown sugar
1/2 cup dark brown sugar, firmly packed
All Purpose Flour
1/2 cup
Cinnamon powder
1 teaspoon ground cinnamon
Nutmeg
1/8 teaspoon ground nutmeg
Allspice
1/8 teaspoon ground allspice
Butter
2 tablespoons of unsalted butter

Soak the Raisins in Whisky Overnight

Pour Roundstone Rye to cover raisins, let sit overnight in a sealed, airtight container.

Step 01

How to Prepare the Drunken Raisins:

  • Flambé the whisky-soaked raisins until flame has dissipated.
  • Remove remaining liquid for pie crust and filling.
  • Set raisins aside to cool.

Step 02

How to Make the Pie Crust:

  • Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated.
  • Using your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
  • Then take 2 tablespoons of the bourbon and mix just until the dough comes together. (Add the last tablespoon of bourbon, if necessary, but don’t overwork the dough or it’ll become tough.)
  • Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
  • Once cooled, roll out 1 disk to cover bottom of pie pan and trim dough over the edge of the pan.

Step 03

How to Make the Pie Filling: 

  • Peel, quarter, and core apples; cut into 1/4-inch slices (should have 6 cups).
  • Combine sugars, flour, cinnamon, nutmeg, and allspice, apples, raisins and bourbon.

Step 04

How to Assemble the Pie:

  • Spoon apple filling into the chilled pastry shell; cut butter into very small pieces and sprinkle over the apples.
  • Roll out remaining pastry. Cut slits in pastry dough and lightly brush egg wash around edge of pie.
  • Cover pie and trim overhang. Turn edges under flush with the rim; crimp all around to make a stand-up edge.

Step 05

How to Bake the Pie:

  • Bake pie at 425 ̊ for 40 minutes, or until top is golden brown and juices are bubbling up.
  • Cool on wire rack.

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