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.
Pie Shell Dough
Ingredients
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
Directions
1. Combine flour, sugar and salt in large bowl.
2. Mix the shortening and egg by hand into flour mixture until it resembles pea-sized crumbs.
3. Add the buttermilk and mix until the dough just comes together.
4. Wrap in plastic wrap. Cool at least one hour before use.
Yields two 9-inch pie crusts
Larceny Bourbon Pumpkin Pie
Ingredients
3 eggs
16 oz pumpkin puree
12 oz sweetened condensed milk
2 tbsp bourbon
(We used Larceny for its sweet cinnamon notes.)
2 tsp kosher salt
2 tsp cinnamon
1 tbsp freshly grated nutmeg
1 tsp powdered ginger
Directions
1. Combine all ingredients in a medium bowl and whisk together.
2. Pour into a prepared pie shell and bake at 350°F for 50 minutes.
Maker’s Mark Pecan Pie
Ingredients
1 cup light corn syrup
½ cup brown sugar
4 eggs
1 tbsp vanilla extract
2 tbsp bourbon (We used Maker’s Mark for its nutty and wheat notes.)
¼ cup molasses
¼ cup maple syrup
3 cups pecans
Directions
1. Combine all ingredients in a medium bowl and whisk together.
2. Pour into a prepared pie shell and bake at 350°F for 60 minutes.
Yields one 9-inch pie
Woodford Reserve Apple Pie
Ingredients
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.)
Directions
1. Combine all ingredients in a large bowl and toss together until apples are evenly coated.
2. Quickly pile all of the apple mixture into a prepared pie shell. (Yes, there’s a lot, but the apples will cook down.)
3. Add a top layer crust if desired. Just remember to poke holes so the steam can release.
4. Bake at 350°F for 60 minutes.
Yields one 9-inch pie
Bulleit Cherry Pie
Ingredients
3 cups cherries, pitted
1 cup brown sugar
½ cup granulated sugar
1 cup all-purpose flour
3 tbsp bourbon (We used Bulleit for its smoky vanilla and cherry wood notes.)
1 tbsp kosher salt
¼ tsp ground cardamom
zest and juice of 1 orange
Directions
1. Combine all ingredients in a medium bowl and gently mix together.
2. Pour into a prepared pie shell.
3. Add a lattice crust to the top if desired.
4. Bake at 350°F for 60-70 minutes.
Yields one 9-inch pie
Noah’s Mill Blueberry Blackberry Pie
Ingredients
2 cups blackberries
2 cups blueberries
2 cups brown sugar
1 cup flour
2 tsp kosher salt
seeds from 1 vanilla bean pod
zest and juice of 1 lemon
3 tbsp bourbon (We used Noah’s Mill for its dark oak and deep berry notes.)
Directions
1. Combine all ingredients in a medium bowl and toss together gently.
2. Pour into a prepared pie shell.
3. Bake at 350°F for 60-70 minutes.
Yields one 9-inch pie