12 Days of (heart healthy) Christmas: Honey Bourbon Apple Pie

Being the last day of the twelve days of Christmas, I figured we should end on a high – or in this case, sweet – note.

If you haven’t already noticed, I have a thing for honey bourbon, which is funny since I’m not a bourbon fan. Somehow honey bourbon in food, however, is quite delicious. Although this was my first apple pie I thought that adding honey bourbon to it would be delicious and since I was trying to impress The Husband (apple pie is his favorite), I figured I needed to go all out.

I always take on these huge tasks for the sake of a delicious dish… fortunately, this time it actually turned out quite beautifully.

I’m not much of an apple pie fan. I like it well enough, but I prefer sweet potato pie… or chocolate cake… or cheesecake… but this apple pie had me going back for two more slices! My grandmother – THE  pie diva herself – does a very good job of watching her sugar, so she decided she would only have half a slice of my sweet potato pie and half a slice of the apple pie. Well, after eating half of the sweet potato pie slice she attempted to eat half of the apple pie slice and couldn’t put the fork down before she was done.

Can I just stop and tell you how proud of myself I was?! Have I said that she is THE pie diva? And my mom and I could find not one crumb left on her plate! That was a huge win for me! If you like Dutch apple pie, try this on for size.

12 Days of (heart healthy) Christmas: Honey Bourbon Apple Pie
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  • 2 Granny Smith apples
  • 2 Fuji apples
  • 2 Honey crisp apples
  • 3/4C granulated sugar, divided
  • 1 Tbsp. light brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4C honey flavored bourbon
  • 1 Tbsp. water
  • 3/4C flour
  • 1 stick butter, softened
  • 9 inch pie crust


  • Preheat oven to 350 degrees.
  • Combine 1/4 cup sugar with one tablespoon water and 1/4 cup bourbon. Bring to boil over medium high heat and cook until all sugar has dissolved. Remove from heat and set aside, allowing to cool to room temperature.
  • Thinly slice apples and combine with cooled bourbon mixture. Allow to sit 30 - 45 minutes, stirring occasionally to coat.
  • For crumb topping, combine one stick softened butter with 1/2 cup granulated sugar and 3/4 cup flour until crumbs form. If butter is too soft and dough begins to form, add flour one tablespoon at a time until crumbs form.
  • Drain liquid from apples and place in pie crust. Sprinkle with cinnamon and top with crumb topping. Sprinkle one tablespoon brown sugar on top of crumb topping and bake 30 - 40 minutes until crust has browned.
  • Allow to rest at least ten minutes before serving.

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