Bourbon-Pecan-Apple Pie with Cinnamon Whipped Cream

2.0
(3)
3 Reviews

Chef and cookbook author Alexander Smalls spikes his sticky-sweet pecan pie with just enough bourbon to add a kick of flavor that accents the sweet chunks of apple. Fuji apples are perfect for this pie; they bake up soft but retain their texture. Braeburn and Honeycrisp also work well.

By
Alexander Smalls
Chef Alexander Smalls
Alexander Smalls

Alexander Smalls, James-Beard-Award-winning chef, author, and raconteur, was the visionary co-owner of renowned restaurants The Cecil and Minton's in the heart of historic Harlem. Critically acclaimed, Minton's was the birthplace of BeBop in the 1930s and The Cecil was New York City's first Afro-Asian-American restaurant. Smalls' cookbook, Between Harlem and Heaven, won a 2019 James Beard Award.

Food & Wine's Editorial Guidelines
Updated on July 26, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Bourbon Pecan Pie with Cinnamon Whipped Cream
Photo: Kelly Marshall
Active Time:
15 mins
Total Time:
1 hr 25 mins
Yield:
6 to 8
Cook Mode (Keep screen awake)

Ingredients

  • 1 (9-inch) refrigerated piecrust

  • 4 large eggs

  • 1 cup light corn syrup

  • 3/4 cup granulated sugar

  • 1/4 cup unsalted butter, melted

  • 2 tablespoons (1 ounce) bourbon

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon grated lemon zest

  • 1/4 teaspoon plus a pinch of ground cinnamon, divided, plus more for garnish

  • 1/8 teaspoon ground nutmeg

  • 1 1/2 cups pecan halves

  • 1 cup chopped (about 1/2-inch pieces) peeled Fuji apple

  • 1 cup heavy cream

Directions

  1. Preheat oven to 350°F. Fit piecrust in a 9-inch pie plate; crimp edges as desired. Refrigerate 15 minutes.

  2. Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, lemon zest, 1/4 teaspoon cinnamon, and nutmeg in a large bowl until well combined. Stir in pecans and apple. Pour into chilled piecrust.

  3. Bake in preheated oven until filling is mostly set but jiggles slightly, 55 minutes to 1 hour. Transfer pie to a wire rack; let cool completely, about 3 hours.

  4. Beat heavy cream and remaining pinch of cinnamon with an electric mixer fitted with the whisk attachment on medium-high speed until soft peaks form, about 1 minute. Slice pie; dollop slices with whipped cream, and garnish with additional cinnamon.

Originally appeared: October 2020

Related Articles

Chocolate Pecan Pie with Bourbon
Chocolate Pecan Pie with Bourbon
2 hrs 25 mins
Bourbon-Pecan Pie
Bourbon Pecan Pie
6 hrs
Boozy Bourbon-Pecan Tassies
Boozy Bourbon-Pecan Tassies
1 hr
Bourbon Pumpkin Pie with Pecan Streusel
Bourbon Pumpkin Pie with Pecan Streusel
3 hrs 15 mins
Best Peach Pie Recipe with Bourbon Whipped Cream
Georgia Peach Pie with Bourbon Whipped Cream
2 hrs 45 mins
Sweet Potato, Brown Sugar, Bourbon
Sweet Potato, Brown Sugar, Bourbon
1 hr
chocolate-bourbon tart
Chocolate-Bourbon Tart
4 hrs 40 mins
Brandy Pecan Pie
Brandy Pecan Pie
1 hr 10 mins
Granny Smith Apple and Brown Butter Custard Tart
3 Wines to Pair with Apple Pie
Sweet Potato Pie with Praline Sauce
Sweet Potato Pie
3 hrs 30 mins
Card Placeholder Image
Bourbon Whipped Cream
Apple Pie Bars
Apple Pie Bars
2 hrs
Pecan Pie Bars
Pecan Pie Bars
1 hr 45 mins
Apple Dumplings
Apple Dumplings
1 hr
Purple Sweet Potato Pie with Coconut and Five-Spice
Purple Sweet Potato Pie with Coconut and Five-Spice
8 hrs 35 mins
Deep-Dish All-American Cinnamon Apple Pie
Deep-Dish All-American Cinnamon Apple Pie
2 hrs 40 mins