Fireball Apple Pie
Fireball Apple Pie with a homemade caramel sauce, fresh Granny Smith apples, real Fireball whiskey and a cinnamon sugar glaze is the fall dessert you’ve been searching for.
Have you ever baked a sweet treat with whiskey before? We have actually made several desserts with whiskey like chocolate cake, brownies and even a pumpkin pie. It really adds a fun flavor, especially when it is of the cinnamon variety. The cinnamon flavors go so well with warm apples and sugar.
Fireball Apple Pie
I really think you’re going to love this new take on a classic apple pie. We are using a pre-made pie crust to make things a little easier, but the rest is all homemade. You’ll feel really proud serving this to your guests!
If you’ve got a homemade crust recipe you love and want to use, go for it!
Ingredients You’ll Need:
- Granny Smith Apples. These are the lime green colored apples and they are our favorite for pie baking.
- Fireball Whiskey. You need a half a cup which is 4 ounces.
- Pie Crusts. Refrigerated pre-made crusts, one for the bottom and one for the top.
- Brown Sugar and White Sugar.
- Heavy Whipping Cream.
For The Glaze You’ll Need:
Fireball Whiskey Apple Pie Recipe
This recipe is quite easy to make. The most time you’ll put into it is simply cutting your apple into slices.
- Heat the brown sugar, butter and heavy cream to a boil on medium heat.
- Slowly pour in the whiskey and heat for about 10 minutes, until the liquid thickens.
- Slice the apples into thin slices. You can cut the peel off if you’d like.
- In a separate bowl, stir the rest of the dry ingredients together.
- Toss the apples in the cinnamon sugar mixture.
- Lay the dough in your pan and cover with apples. Pour caramel mixture over the apples and cover with the other pie crust.
- Brush the glaze on top, cut slits in the middle and bake.
Tip: To keep the edges of the crust from burning before the pie is done cooking, cover the edges with foil for the first 30 minutes so it doesn’t over-cook.
What To Serve With This Pie
You can serve your Fireball Apple Pie as-is or with some whipped cream on top. I also really like serving this pie (and really any pie for that matter) when it’s warm with a big scoop of vanilla ice cream.
Something else that would be tasty is a drizzle of caramel syrup over the top.
How To Store Apple Pie
You can keep this pie stored on the counter, loosely covered at room temperature for two days. After that, to keep it from going bad you should put it into the fridge covered with foil or plastic. In the fridge, it lasts roughly another two days. Moral of the story: eat your pie!
More Great Recipes To Try
Fireball Apple Pie
- 4 Granny Smith apples
- 1 cup brown sugar
- ½ stick butter
- ½ cup heavy whipping cream
- ¼ cup fireball whiskey
- 2 pie crusts
- ¼ cup flour
- ½ cup sugar
- 1 tsp sea salt
- 2 tbsp cinnamon
- 1 tbsp milk 1 tsp cinnamon, 1 tsp sugar
- Preheat oven 350*
- In a saucepan, add brown sugar, butter, and heavy cream. Cook to a boil on medium high heat for 5 minutes. Slowly stir in the fireball and cook for 10 more minutes, or until thickened. Set aside, sauce will thicken as it cools.
- Mix flour, sugar, sea salt, and cinnamon together in a large bowl.
- Cut apples into thin slices and add to the bowl. Toss to coat. Lay pie crust flat in pie pan. Press dough into the sides and bottom of the pan. Prick several times with a fork.
- Evenly spread apples throughout the bottom of the pan. Pour 1 cup of caramel over the apples. .
- Cover with a second pie crust. Tuck the ends of the pie in and flute, or press down firmly on the edge to seal with a fork or spoon.
- Dip pastry brush in milk and evenly cover the top of the cake. Sprinkle cinnamon and sugar to coat. Cut small slits in the center of the pie
- Place pie into the oven for 45 minutes
- Serve warm with vanilla ice cream and enjoy!