This Thanksgiving apple pie recipe, made with tender spiced apples, a flaky homemade crust, and a splash of bourbon, is the ultimate dessert to wow your holiday guests.
There’s something magical about a warm slice of apple pie on Thanksgiving Day. And this pie is sweet and spiced, just like you'd expect a classic apple pie to be, plus a little boozy. Whether you're serving it at a family gathering or stuffing your face solo with a scoop of vanilla ice cream, this Thanksgiving apple pie will leave you feeling deeply grateful.
Are you hosting a Turkey Day feast this year? Grab my free Thanksgiving Planning Guide to help!
About Bourbon Apple Pie
The secret to a great pie is in the ingredients. Here’s what you’ll need:
For the filling:
- A double apple pie crust: Store bought is totally fine!
- Apples (mix of Granny Smith and Honeycrisp): Granny Smith for tartness and structure, Honeycrisp for sweetness.
- Granulated sugar: Sweetens the deal.
- All-purpose flour and cornstarch: Thickens those delicious juices.
- Cinnamon: The backbone of any good apple pie.
- Nutmeg: A whisper of warm spice.
- Allspice: Optional but worth it for added complexity.
- Salt: Balances the sweetness.
- Bourbon: Smoky and slightly sweet—don’t skip this star player!
- Vanilla extract: Rounds out the flavors beautifully.
- Lemon juice and lemon zest: Brightens everything up.
For the finish:
- Egg white (beaten): For a golden crust.
- Coarse sugar: Adds sparkle and crunch.
How to Make LT's Oh My! Apple Pie
This is an overview of how to make Oh My! Apple Pie. See the recipe card below for detailed ingredients and instructions.
- Make the crust (or cheat with store-bought—no judgment): In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and work it in with a pastry cutter (or your fingers) until it resembles pea-sized crumbs. Gradually drizzle in the ice water, stirring until the dough just comes together. Avoid overworking! Divide the dough in half, shape into discs, wrap in plastic, and chill for at least an hour. (Pro tip: This is a great time for a bourbon on the rocks.)
- Prepare the filling. Peel, core, and slice the apples into ¼-inch slices. Toss them with lemon juice to prevent browning. In a large bowl, mix the sugars, flour, cinnamon, nutmeg, cloves, and salt. Add the apples and toss to coat evenly. Stir in the bourbon and vanilla extract, then let the mixture sit for 15 minutes. This allows the flavors to meld and the apples to release some of their juices.
- Roll out the dough. On a lightly floured surface, roll out one dough disc into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, letting the edges hang over. Roll out the second disc for your top crust. Get creative here: go classic with a solid top, or try a lattice pattern for extra flair.
- Assemble the pie. Spoon the apple filling into the crust, leaving the juices behind to avoid a soggy bottom. Dot the filling with cubed butter. Cover with the top crust, sealing and crimping the edges. If using a solid top, cut a few slits for steam to escape.
- Bake to golden perfection. The pie is ready when the crust is golden and the filling bubbles. Listen for the "sizzle-whump"—it's the heartbeat of the pie and tells you when the pie is truly baked. Let it cool for at least two hours to set. Brush the crust with the beaten egg and sprinkle with coarse sugar. Bake at 425°F (218°C) for 10 minutes, then reduce the heat to 375°F (190°C) and bake for another 20-30 minutes. Then add the sugar and bake for another 10 minutes. If the edges brown too quickly, cover them with foil. Allow the pie to cool for at least an hour (two hours is better) to set.
Don't forget to pair your pie with something equally delicious for a decadent dessert spread—I love some vanilla ice cream, fresh whipped cream, salted caramel sauce, or cheddar cheese (yes, it’s a thing—and it’s divine!).
Frequently asked questions
Absolutely! Bake the pie up to 2 days in advance and store it at room temperature, covered. Reheat in a 350°F oven for 10-15 minutes before serving for that just-baked warmth.
A mix of Granny Smith (for tartness) and Honeycrisp (for sweetness) creates a perfect balance. Avoid overly soft apples like Red Delicious—they’ll turn mushy.
Try using a cast-iron skillet for a rustic twist. The heat distribution creates an extra crispy crust!
Yes! Wrap the unbaked pie tightly in plastic and foil, then freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the bake time.
When pies are truly baked, they make a “sizzle-whump” sound. You should hear a solid “whump” like a heartbeat that sounds like the filling is at a gentle boil.
Substitutions + Variations
- No bourbon? Swap it with dark rum or omit it altogether for a classic apple pie.
- If you don't have fresh lemon juice, you can substitute with 1 Tablespoon of apple cider vinegar.
- Want extra depth? Add 1-2 tablespoons of maple syrup to the filling.
- Prefer a spicier kick? Increase the cinnamon and nutmeg, or add a pinch of cardamom.
Special diets
If you have a special diet you're adhering to, here are some ways you can adjust this recipe.
- Gluten free: Use a gluten-free flour blend for the crust and filling thickener.
- Dairy free: Sub vegetable shortening for butter in the pie crust.
- Whole30 / Paleo: You're out of luck on this one, but try baking chopped apples with cinnamon and allspice to satisfy your apple pie cravings.
Related Recipes
Got a hankering for pie? Try out these other recipes:
Before you go...
⭐️ If you make Oh My! Apple Pie and love it, please leave a comment and leave a five-star rating for this recipe! ⭐️
I love to hear from you and do my best to respond to each and every comment. And of course, don’t forget to tag me on Instagram — seeing your delicious creations is my favorite!
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Oh My! Apple Pie
Description
This Thanksgiving apple pie recipe, made with tender spiced apples, a flaky homemade crust, and a splash of bourbon, is the ultimate dessert to wow your holiday guests.
Ingredients
- Double pie crust recipe (or store-bought pie crust)
- 4 Honeycrisp apples
- 2 Granny Smith apples
- 4 tablespoons bourbon
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ⅔ cup granulated sugar
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoons allspice
- ¼ teaspoon salt
- 1 egg white, whipped lightly with a fork
- 1 Tablespoon course sugar
Instructions
- Adjust your oven rack to its lowest position and place a rimmed baking sheet on the oven rack. Preheat the oven to 500°F (260ºC). Remove one piece of dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).
- Roll the pie crust dough on a lightly floured work surface or between two large sheets of plastic wrap into a 12-inch disk. Transfer dough to the pie plate by rolling dough around a rolling pin and unrolling over a 9 ½-inch pie plate or by folding the dough in quarters, then placing the dough point in the center of the pie plate and unfolding. Working around the circumference of the pie plate, press the dough into the corners. Leave the dough that overhangs the lip of the pie plate in place; refrigerate the dough-lined pie plate.
- Peel, core, and cut apples in half, and then halve again from pole to pole; cut quarters into ¼-inch slices and toss with the bourbon, lemon juice and zest. In a medium bowl, mix ⅔ cup sugar, flour, cornstarch, spices, and salt. Toss the dry ingredients with the apples. Turn the fruit mixture, including the juices, into the chilled pie shell and mound the apples slightly in the center.
- Roll out the second piece of dough into a 12-inch disk and place it over the filling. Trim the top and bottom edges to ½ inch beyond the pie plate lip. Tuck this rim of dough underneath itself so that the folded edge is flush with the pie plate lip. Flute the edging or press with fork tines to seal. Cut four slits on the dough top. If the pie dough is very soft, place it in the freezer for 10 minutes. Brush the egg white onto the top of the crust.
- Place the pie on the preheated rimmed baking sheet and lower the oven temperature to 425°F. Bake for 10 minutes. Rotate the pie and reduce oven temperature to 375°F; continue baking until juices bubble and the crust is deep golden brown, 20-30 minutes longer. Sprinkle the top crust evenly with coarse sugar.
- Transfer pie to wire rack; cool to room temperature, for at least 2 hours.
One more thing!
This recipe is a part of my Thanksgiving collection — check it out!
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