Individual apple pies topped with golden, flaky crust are the perfect finale for a cozy fall dinner.
Martha Stewart’s Apple-Bourbon Potpies
Individual apple pies topped with golden, flaky crust are the perfect finale for a cozy fall dinner. Store-bought puff pastry (all butter, please!) makes them easy; a boozy apple filling (we used bourbon, but another whiskey or even rum works, too) makes them totally decadent. Serve warm with vanilla ice cream.
TECHNIQUE TIP: The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using.
Servings 6 servings
Ingredients
- 4 pounds apples 12 to 13 medium, preferably a combination of Granny Smith and Rome, peeled, cored and cut into 8 wedges
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground allspice
- 6 tablespoons unsalted butter divided
- 1/3 cup bourbon
- 2 tablespoons unbleached all-purpose flour plus more for dusting
- 1 14-ounce package all-butter puff pastry, such as Dufour, thawed if frozen
- 1 large egg lightly beaten, for egg wash
- vanilla ice cream for serving
Instructions
- Preheat oven to 375 F..
- In a large bowl, toss together apples, sugar, lemon juice, salt and allspice.
- In a large straight-sided skillet, melt 3 tablespoons butter over high heat.
- Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and
- cook until fruit is softened, about 5 minutes more. Transfer to a bowl.
- Repeat with remaining 3 tablespoons butter and remaining fruit mixture.
- Return first batch of fruit mixture to pan. Slowly stir in bourbon (watch out for splatters).
- Add flour and cook, stirring, until fruit mixture thickens, about 1 minute.
- Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches in diameter).
- Place on a rimmed baking sheet to let cool completely.
- On a lightly floured surface, roll out puff pastry to an 8- by 12-inch rectangle, about 1/8-inch-thick. Cut out six 4-inch squares and loosely place one over filling in each dish.
- Cut a vent in each top. Brush pastry with egg wash.
- Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes.
- Let cool about 10 minutes before serving with ice cream.
Notes
TECHNIQUE TIP: The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using.
