This isn’t your mother’s apple pie. This easy recipe gives the classic a grown-up twist by pairing tender spiced apples with a homemade bourbon butterscotch sauce for a rich, boozy finish.
With crisp weather and apple season here, I’m thinking about pie nonstop. This Bourbon Butterscotch Apple Pie keeps everything you love about the original—warm, cinnamon-spiced apples and a flaky crust—but adds a silky, boozy butterscotch to elevate the flavor.
Prefer to watch the process?
How to make this apple pie
First, make the bourbon butterscotch sauce.
Combine the sauce ingredients in a small saucepan and cook over medium-low heat. Once the brown sugar dissolves, continue simmering for about 15 minutes, stirring frequently, until the sauce thickens and coats the back of a spatula. Keep it at a gentle bubble—don’t let it boil vigorously.
Second, prepare the filling.
Peel and thinly slice the apples. In a large bowl, toss the slices with cinnamon and flour. Add the warm bourbon butterscotch sauce and stir until every apple slice is evenly coated.
Finally, assemble and bake the pie.
Press one pie crust into a pie pan and trim the edges so roughly ½” hangs over the rim. If you make your own crust, a flaky, cold dough works best. Pour the apple mixture into the prepared crust and spread it evenly.
For a simple top, cover with the second crust and seal the edges with a bit of water. For a decorative lattice, cut the top crust into ¼” strips and weave strips in groups of three across the pie. Brush the top with an egg wash for a glossy, golden finish.
Bake at 425°F (220°C) for 40–45 minutes, or until the crust is golden and the filling is bubbling. If the edges brown faster than the center, shield them with strips of foil or a pie shield.
Expert tips
These tips will help you bake a flawless pie even if you’re new to pie-making.
- Keep the dough cold. Cold dough yields a flakier crust and helps prevent the crust from collapsing while baking.
- Handle the dough minimally. Overworking dough warms the butter and can produce a tougher crust.
- Protect the edges while baking. The rims brown faster than the center—use foil strips or a pie shield if needed.
- Ensure the filling bubbles. A bubbling filling indicates the fruit juices have reached a boil and will thicken properly once cooled.
- Use an egg wash. Brushing beaten egg on the crust before baking gives a beautiful golden color and slight sheen.
- Storage: Store the pie at room temperature for up to 2 days.
Frequently asked questions
Choose firm apples that hold their shape and offer a touch of tartness. Good options include Granny Smith, Honeycrisp, Pink Lady, and Braeburn.
No. The apples will cook in the oven while the pie bakes, so there’s no need to pre-cook them.
Runny filling usually results from excess moisture or insufficient venting. Add more flour or cornstarch to thicken the filling, and be sure the top crust has enough vents to release steam.
Did you make this recipe? I’d love to hear how it turned out—share a photo or leave a comment if you try it.
Recipe
Bourbon Butterscotch Apple Pie
Rich, spiced apples tossed in a homemade bourbon butterscotch sauce and baked in a flaky crust—an adult take on the classic apple pie.
- Author: Claire of The Simple, Sweet Life
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 1 pie – 10 slices
- Category: Dessert
- Cuisine: American
Ingredients
For the bourbon butterscotch:
- 2 oz butter
- ½ cup brown sugar
- 1 tbsp dark corn syrup
- ¼ cup heavy whipping cream
- ½ tsp vanilla extract
- 2 tbsp bourbon
For the rest of the pie:
- 2 pie crusts (store-bought or homemade)
- 3–4 large apples
- ½ tsp ground cinnamon
- 3 tbsp all-purpose flour
Instructions
- In a small saucepan, combine all bourbon butterscotch ingredients and cook over medium-low heat.
- Once the brown sugar dissolves, simmer about 15 minutes, stirring frequently, until the sauce thickens and coats a spatula.
- Peel and thinly slice the apples. In a large bowl, toss apples with cinnamon and flour.
- Add the bourbon butterscotch sauce and stir to coat the apples evenly.
- Press one pie crust into a pie pan and trim the edges.
- Fill the crust with the apple mixture. Top with the second crust or create a lattice, sealing edges with a little water.
- Bake at 425°F for 40–45 minutes, until the crust is golden and the filling is bubbling.
Notes
- Keep your pie dough cold. Cold dough creates flakier results and helps the crust maintain structure while baking.
- Handle the dough as little as possible. Overworking warms the fat and can make the crust tough.
- Protect the edges. Use foil or a pie shield to prevent the rim from overbrowning.
- Ensure the filling bubbles. A bubbling filling signals the fruit juices have thickened properly.
- Egg wash: Brush the crust with beaten egg for a glossy, golden finish.
- Storage: This pie keeps about 2 days at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 324
- Sugar: 14.6g
- Sodium: 232mg
- Fat: 18.3g
- Saturated Fat: 6.7g
- Carbohydrates: 36.9g
- Fiber: 2.4g
- Protein: 2.8g
- Cholesterol: 16mg
If you liked this, you might also like…
- Cranberry meringue pie
- Caramel apple snack cake with browned butter frosting
- Cranberry orange pie
- Eplekake (Norwegian apple cake)
Update Notes: This post was originally published in May 2017 and was updated with new photos, format, and tips in September 2020.