Make your Thanksgiving even more thankful! Luxx Bourbon Apple Dulce de Leche Pie Recipe

Ready for the most amazing pie EVER?? Luxx Bourbon Apple Dulce de Leche Pie15109555_10207563418384513_5601104656615057030_n

This pie is more than wow. Pull out some local apples, bourbon, dark chocolate and Luxx Chocolat’s Mi Dulce Amor bourbon-infused dulce de leche and get ready for your taste buds to dance. One of our customers shared with us recently that she created a bourbon apple pie made with our unique dulce de leche and commented that not a person spoke until the pie was entirely gone because it was so amazing!  We took that inspiration and have created this recipe, with dark chocolate of course, that you can serve and be a star. Perfect for Thanksgiving dessert…and your guests will be thankful you did!

set-upIngredients

10 to 12 Apples (we used Honey Crisp)

1/4 cup butter

1 teaspoon sea salt

1 teaspoon cinnamon

3/4 teaspoon nutmeg

1 tablespoon maple syrup

5 tablespoons Woodford Reserve bourbon

Juice of 1 lemon

1/2 cup dark brown sugar

1 tablespoon flour

2 pie doughs or crusts (either store-bought or homemade)

2 jars Luxx Chocolat Mi Dulce Amor Bourbon Dulce de Leche (www.luxxchocolat.com or Super Cellars in Ridgewood NJ or Steve’s Market in Ramsey NJ)

70% dark chocolate

Preparation

The filling:

sauteed-applesIn a large sauté pan (high heat) add butter. Once melted, add the apples and season with salt, cinnamon and nutmeg. Sauté for a few minutes until apples are soft but still firm, about 6-8 minutes. Carefully add the bourbon–the apples may flame a bit. You may want to temporarily turn off the burner while you add the bourbon. Once the liquid evaporates, add in the lemon juice, maple syrup and dark brown sugar. Let the mixture cook until sugar is dissolved. Sprinkle the flour over the top and mix it in. Cook the mixture for a few more minutes until thickened.

The crust:

Choose either a store-bought crust or create your own! Get 2 10-inch pie pans.
rub-dulceRoll out the pie dough in put into 2 10” pans. Brush each with melted dark chocolate and let set…yes, you heard correctly!  This helps keep the crust crispy by creating a moisture barrier between the filling and the crust. And it adds an amazing flavor
choc-with-bowlnuance to the pie. Make sure the chocolate sets before you add the cool filling. Scoop the dulce de leche into the crust on top of the chocolate and spread evenly all over the crust. We like to
have it approximately ½” thick.

Pour in the cool apple filling, drizzle with more dulce de leche (all over) and top with pie dough, cutting in a few holes for venting or braided into a lattice. We cut the dough into shapes and laid each piece on top. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively.putting-in-filling-over-dulce

with-cutter

in-oven    15073469_10207562887091231_6413340647876363116_n

Bake at 375F for 1 hour. Let the pie rest for at least an hour before serving. Heat and drizzle Mi Dulce Amor Bourbon Dulce de Leche on top each slice.  And be prepared to be speechless!!

Have you tried our recipe? Send us your pictures!  Happy Thanksgiving!

 

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