Bourbon-Pecan-Apple Pie with Cinnamon Whipped Cream


Chef and cookbook author Alexander Smalls spikes his sticky-sweet pecan pie with just enough bourbon to add a kick of flavor that accents the sweet chunks of apple. Fuji apples are perfect for this pie; they bake up soft but retain their texture. Braeburn and Honeycrisp also work well.

Bourbon Pecan Pie with Cinnamon Whipped Cream
Photo: Kelly Marshall
Active Time:
15 mins
Total Time:
1 hrs 25 mins
6 to 8


  • 1 (9-inch) refrigerated piecrust

  • 4 large eggs

  • 1 cup light corn syrup

  • 3/4 cup granulated sugar

  • 1/4 cup unsalted butter, melted

  • 2 tablespoons (1 ounce) bourbon

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon grated lemon zest

  • 1/4 teaspoon plus a pinch of ground cinnamon, divided, plus more for garnish

  • 1/8 teaspoon ground nutmeg

  • 1 1/2 cups pecan halves

  • 1 cup chopped (about 1/2-inch pieces) peeled Fuji apple

  • 1 cup heavy cream


  1. Preheat oven to 350°F. Fit piecrust in a 9-inch pie plate; crimp edges as desired. Refrigerate 15 minutes.

  2. Whisk together eggs, corn syrup, sugar, butter, bourbon, vanilla, lemon zest, 1/4 teaspoon cinnamon, and nutmeg in a large bowl until well combined. Stir in pecans and apple. Pour into chilled piecrust.

  3. Bake in preheated oven until filling is mostly set but jiggles slightly, 55 minutes to 1 hour. Transfer pie to a wire rack; let cool completely, about 3 hours.

  4. Beat heavy cream and remaining pinch of cinnamon with an electric mixer fitted with the whisk attachment on medium-high speed until soft peaks form, about 1 minute. Slice pie; dollop slices with whipped cream, and garnish with additional cinnamon.

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