I was looking for something to add a little kick to apple pie so I used a recipe for ginger bourbon apple pie. Instead of using a pie pan I used muffin tins to make little pies so I can try them now and freeze some for later. And since apple pie is so good with ice cream I decided to play on the bourbon and make a bourbon ice cream.
Apple Pie Recipe
*based on recipe from epicurious which includes a cider-bourbon sauce which I made and was not impressed with so would not recommend the sauce
I bought apple pie crust (2 rounds) but feel free to make your own
4 large cortland apples
4 medium golden delicious apples
2/3 cups sugar
1/4 cup flour
3 tablespoons Trader Joe's uncrystallized candied ginger
2 tablespoons bourbon
1 teaspoon apple pie spice
Preheat oven to 400. Mix all the ingredients together. Roll out the pie crust and cut to put in muffin tin, fill them then top with a round of pie crust, try to ensure that the top crust is joined with the bottom crust, cut an "x" in the top of the pies. If you have milk and extra sugar you can brush the tops of the pies with milk and sprinkle with sugar. Bake for about 45 minutes until crust is golden and bottom crust is cooked.
Bourbon Ice Cream
Ingredients
1 cup heavy cream
3 cups whole milk
1 cup brown sugar
dash of salt
3/4 cups bourbon
Put all ingredients except the bourbon in a pot on the stove, let simmer for 5 minutes, whisking ingredients, ensure all sugar is combined, remove from heat and add the bourbon. Put in the fridge overnight or in freezer for at least 2 hours then put it in your ice cream maker. This will not firm up as much as your usual ice cream because of the amount of uncooked alcohol, also important to remember that this is alcoholic and you'll taste the bourbon, feel free to use less or add with milk to cook some of it off.
More little pies than you can eat? Stick them in the freezer, take them out when you want them. Or keep uneaten ones in the fridge (or freezer) and heat up a little before eating for a better taste.
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