Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Apple-Bourbon Potpies 2.9 (12) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 10 mins Yield: 6 You can substitute whiskey, rum, or rye for the bourbon. If you cannot find all-butter puff pastry, you can use other types of puff pastry and bake at 400 degrees. The apple filling can be made a day ahead and stored in the refrigerator; bring to room temperature before using. Ingredients 4 pounds apples, preferably a combination of Granny Smith and Rome, peeled, cored, and cut into eighths 1 cup sugar 2 tablespoons fresh lemon juice ¾ teaspoon coarse salt ½ teaspoon ground allspice 6 tablespoons unsalted butter ⅓ cup bourbon 2 tablespoons all-purpose flour, plus more for dusting 1 pound thawed frozen all-butter puff pastry 1 large egg, beaten Vanilla ice cream, for serving (optional) Directions Preheat oven to 375 degrees. 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, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat. Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely. On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream. Kate Mathis Rate it Print