Speculator Whiskey Apple Pie


Posted on by Courtney

Speculator Whiskey Apple Pie

Recipe by Julia Bryant Barrantes

We posted this recipe for Thanksgiving a while back and thought we’d bust it out again for Pi Day. Celebrate your favorite irrational number with a little Speculator Whiskey baked into a delicious Apple Pie. It is every bit as good as it sounds.

Here’s what you’ll need:
2 9-inch crusts (homemade or boxed)
1/3 Cup Speculator Rye Whiskey
7 Green Apples
¼ Cup Sugar
½ Cup Light Brown Sugar
½ Cup Salted Butter
2 Tb. Flour
¼ tsp. Vanilla
¼ tsp. Nutmeg
1 tsp. Cinnamon
Pie Pan

Preheat oven to 350. Peel all the apples then slice them alternating between thin and thick slices – make sure to remove the core and seeds. In a large pot over medium-high heat, add butter, sugar, brown sugar, vanilla, nutmeg, and cinnamon and combine until mixture looks like a liquid caramel. Add Speculator Whiskey and sliced apples. Cook until the mixture begins to boil then add flour. If the filling needs to be thickened further add another tablespoon of flour.

Place one pie crust into the pie pan and add your apple mixture, then put your second crust on top and pinch the sides together. If you are feeling extra festive you can use a small cookie cutter and cut a decoration into your pie crust before placing it on top. We added small round details to give the pie a snowflake look. Have some fun with it!

Place your pie in the oven until the crust is golden brown. Since the filling is already cooked you are just waiting for the crust to get perfect – 20 minutes or so should do. Let your pie cool on a wire rack and serve warm topped with French Vanilla ice cream and if you are really feeling extravagant drizzle on our Speculator Whiskey Caramel. MMMmmmmmm… nothing compares.

Speculator Whiskey Caramel:
1 C. Light Brown Sugar
2 shots Speculator Rye Whiskey
3/4 C. Heavy Cream
In a medium saucepan mix sugar and Whiskey on high heat until sugar starts to lightly brown. Stir the sugar consistently with caution – it is very hot. Remove from heat and immediately whisk in 1/2 to 3/4 C of the Heavy Cream. Whisk until well incorporated and allow to cool slightly before drizzling it onto your piece of pie.

**This treat is for those 21 and older.

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