I felt like I was smacked in the head when I saw these bourbon-apple pot pies in Martha Stewart Living. WHAT. A dessert pot pie? With apple pie filling? And bourbon? And puff pastry? I'm pretty sure I gasped aloud, and immediately planned to make them ASAP.
Are you surprised to hear that they lived up to my admittedly high expectations? Because they definitely did. When Caroline saw me cooking the filling, she jumped up and down and declared that she "loves hot apples!"
The lightly spiced apple filling is a great conrast to the sweetness of the bourbon and the tartness of the apples. I briefly considered swapping out the puff pastry for pie crust, but quickly righted myself and went with the puff pastry. Whew! Close call.
These pot pies are so easy to assemble, and they are also a wonderful make-ahead option. Assemble, then store in the fridge until you're ready to cook them. Thus, making them an ideal dessert for a dinner party - prep the pot pies early in the day, refrigerate, then just as you sit down for dinner, pop them in the oven.
This decidedly rustic and un-fussy dessert is still plenty impressive. Not only from the novelty aspect - a sweet pot pie! - but also because they simply just taste amazing. I definitely recommend that you serve these with either a scoop of ice cream or a big dollop of whipped cream, then let the compliments pour in. Apples. Bourbon. Pot Pie. Enough said.
Bourbon-Apple Pot Pies
adapted from Martha Stewart Living, November 2014
- 4 lbs apples, preferably a mix of Granny Smith and Rome, but any combination will likely work
- 2 Tbs lemon juice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 tsp kosher salt
- 1/4 tsp ground allspice
- 1 tsp ground cinnamon
- 6 Tbs unsalted butter
- 1/3 cup bourbon
- 2 Tbs all-purpose flour
- 1 lb thawed puff pastry
- 1 large egg, beaten with 1 Tbs water
- coarse sugar, for sprinkling
Preheat the oven o 375 degrees.
Peel and core the apples, then cut into eighths. In a large bowl, combine the apples, sugars, lemon juice, salt, allspice, and cinnamon.
Melt 3 tablespoons of the butter in a 12-inch skillet over high heat. Add half the apple mixture and cook 5 minutes, stirring often. Reduce the heat to medium-high and cook until the fruit is softened, about 5 more minutes. Transfer to a bowl and repeat with the remaining 3 tablespoons of butter and apples.
Return all the apples to the skillet, and stir in the bourbon and flour. Cook, stirring constantly, about one minute.
Remove from heat and divide the apple mixture among six 8-oz ramekins, gratin dishes, or oven-safe soup bowls. Place on a rimmed baking sheet to cool to room temperature.
On a lightly floured surface, roll out each puff pastry sheet to a 12x8-inch rectangle. Cut into six 4-inch squares, and place one square over the filling in each dish. Cut x-shaped vents in each top. Brush the pastry with the beaten egg mixture, then sprinkle with the coarse sugar. At this point the pot pies can be refrigerated for several hours, or you can bake them immediately.
Bake until he fillings are bubbly and the crusts are golden, 25 to 30 minutes. Cool 10 minutes before serving with ice cream or whipped cream.