This Thanksgiving try out these fun twists on a classic dessert! 

Maple-Bourbon Apple Pie
Yield: 1 Pie
Serves: about 8
Prep Time: 15-20 mins
Total Time: 2 hour & 20 mins.

Crust Ingredients:
1 ½ cups all-purpose flour, plus more for work surface
¼ cup granulated sugar
¼ teaspoon salt
½ cup (1 stick) cold, unsalted butter, cubed
¼ cup ice cold water
Note: Make sure the butter and the water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.

Filling & Topping:
10-12 large apples, peeled and sliced into ¼ inch slices
¼ cup butter
1 teaspoon salt
1 teaspoon cinnamon
¾ teaspoon nutmeg
2oz Bourbon
Juice of 1 lemon
¼ cup maple syrup
½ cup packed dark brown sugar
1 tablespoon flour

Directions:
  1. Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple of forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
  2. Heat a large saucepan over high heat. Add the butter. Once melted, toss in the apples and season with salt, cinnamon, and nutmeg. Sauté for a few minutes until apples are soft but still firm, about 6-8 mins. Carefully add the shot of bourbon (the apples may flame a bit).  
  3. Once the liquid evaporates, add the lemon juice, maple syrup, and dark brown sugar. Let the mixture cook until sugar dissolves.
  4. Sprinkle flour over the top and mix well. Cook the mixture until thickened.
  5. Pour the apples into a strainer and reserve the extra liquid. Place the apples in the refrigerator to cool and place the liquid in an airtight container to serve later.
  6. Roll out the pie dough and place into a 10-inch pie pan. Add the apple filling and cover with remaining pie dough (cut holes for ventilation or braid into lattice).
  7. Bake at 375 for 1 hour. Let rest for at least 1 hour before serving.
  8. Service with leftover apple liquid (warm over low heat).










Apple Pie Galette
Yield: 1 Galette
Serves: about 8
Prep Time: 1 hr. 20 mins.
Total Time: 2 hrs. 10 mins.

Crust Ingredients:
1 ½ cups all-purpose flour, plus more for work surface
¼ cup granulated sugar
¼ teaspoon salt
½ cup (1 stick) cold, unsalted butter, cubed
¼ cup ice cold water
Note: Make sure the butter and the water are SUPER cold. Cold ingredients, as well as chilling, help the crust keep its shape.

Filling & Topping:
2-3 large apples, peeled and sliced into ¼ inch slices (yields about 4-5 cups)
¼ cup packed light or dark brown sugar
1 ½ tablespoon all-purpose flour
2 teaspoons fresh lemon juice (prevents apple browning)
1 teaspoon cinnamon
¼ teaspoon nutmeg
Salted Caramel Sauce
Egg wash: 1 large egg beaten with 1 tablespoon milk
Optional: 1/3 cup chopped walnuts

Directions:
  1. Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter or a couple of forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days.
  2. As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
  3. Preheat oven to 425F: Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. On a lightly floured work surface: roll the dough into a 12-inch circle. Trim the rim of the circle and make a clean cut if desired. Transfer dough to the prepared baking sheet.
  5. Arrange apples (not the juices) into the center of the dough, leaving a 2-3-inch border all around: Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle 2 tablespoons of salted caramel over the filling (not the crust). Bruch the crust edges with egg wash and sprinkle the whole thing with walnuts.
  6. Bake until the filling is bubbly: and the crust is golden brown, about 35-38 mins. Allow cooling on the baking sheet for 10 mins before slicing and serving.
  7. Serve with extra salted caramel sauce drizzled on top.