There is nothing more American than apple pie and whiskey, so I decided to combine the two for a fall-inspired dessert that will warm you up on a cold night. If you have not heard of Fireball Cinnamon Whisky, let me educate you. Sweet heat that tastes like the famous cinnamon candy, Red Hots, is the best way to describe Fireball Whiskey. It goes down nice and sweet and leaves your palate with a spicy cinnamon finish. Like liquid candy for adults, you will find yourself begging for another sip. As a bartender, I pour tons of Fireball each night and love to experiment with cocktails and boozy desserts.
Source: Robert Azmitia Photography
With the holidays upon us, I figured, why not “wreck the halls” with a boozy twist on an American classic. Truth be told, I love to bake yet I am an apple pie virgin. Now that I think about it, I do not think I have every actually baked any type of fruit pie. I have baked tons of cakes and cookies and as far as pies, my experience has only been with chocolate and peanut butter. Looks like I may have a new hobby. I went to my version of the Bible, Pinterest, and searched for the best apple pie recipes. I found one from the site, Just a Pinch, and used Robyn Stone’s family apple pie as a guide.
I am a big believer in baking everything from scratch when possible but since this was my first apple pie, I decided to seek the help of my good friend and baking extraordinaire, The Pillsbury Dough Boy, and picked up some Pillsbury pie crusts at Publix. After all, with his cute face and sexy body, I knew he would help make my first apple pie a sweet success.
The two key ingredients in this pie are Fireball and, of course, apples. I used a variety of Fuji, McIntosh and Granny Smith. While shopping for my ingredients at Publix, I noticed that the apples that are best for baking are notated so I chose a few that caught my eye. Gotta love Publix, they make everything so darn easy.
Resist the urge to take a shot of Fireball and preheat your oven to 350.To begin your pie, place one of the pie crusts into your pie dish. I am by no means a baking expert, so I am sure yours will look better than mine. Once you have it to your liking, place in the freezer until you are ready to add the pie filling. Leave the other pie crust out at room temperature.
Peel the apples and then slice into 1/4 inch pieces. Be sure to remove any of the core.
Toss the apple slices in a large bowl with brown sugar, granulated sugar, lemon juice (to prevent from browning), Fireball, a dash of Kosher salt and cornstarch. Be sure that everything is evenly coated.
Remove your pie crust from the freezer and prepare to add the pie filling. Drain any liquid into a separate dish and save for later. Add the filling and get ready for your mouth to water.
Take the other pie crust and drape over your pie. Fold the top and bottom edges together to seal the pie shut. Do your best to bake it pretty. Cut a few slits at the top to allow for steam to escape while baking. Brush the top of the crust with milk and any leftover Fireball from the apple mixture. Sprinkle with granulated sugar and place your pie in the oven and bake for about 45 minutes. Your house will be filled with the intoxicating scent of apples and cinnamon whiskey.
After 45 minutes, remove your pie from the oven and let cool for at least 30 minutes. It is very important that the pie cools completely or it may fall apart. Take a slice and enjoy with a shot of Fireball, you deserve it.
This was fun to bake and I can’t wait to experiment with some other variations. I hope you have a wonderful holiday season. Cheers!