Skip to Content
Menu

Extra Easy Boozy Bourbon Apple Pie

  • Save Recipe
  • Prep 15 min
  • Total 2 hr 45 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Bisquick® mix makes it simple creating an easy, press-in-the-pan one-crust pie dough. Unlike traditional dough, this is softer and very tender with no rolling pin required! Boozy desserts are trendy, and we love the combination of bourbon and apples in this pie.
By Betty Crocker Kitchens
Updated Sep 9, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

Press-in-the-Pan Crust

Filling

  • 1 can (21 oz) apple pie filling
  • 3 tablespoons bourbon

Streusel Topping

Bourbon Drizzle

  • 1/3 cup powdered sugar
  • 2 teaspoons whipping cream
  • 2 teaspoons bourbon

Steps

  • 1
    Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
  • 2
    In medium bowl, gently stir together Filling ingredients. Spoon mixture evenly into crust.
  • 3
    In small bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons cold butter until crumbly (streusel will look dry). Sprinkle over filling.
  • 4
    Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving.
  • 5
    In small bowl, stir Bourbon Drizzle ingredients until smooth; drizzle over cooled pie (don't be tempted to drizzle over hot or very warm pie, or it will melt into streusel).

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved