Apple Pie Sous Vide Bourbon Infusion Recipe

The only thing more American than warm apple pie is bourbon, so why not combine the two! This bourbon is flavored with fresh apples and classic apple pie spices like cinnamon, ginger, and nutmeg. It's a perfect bourbon to sip with dessert or make into a liqueur. This recipe fits best in a quart jar because the apples take up so much space but you can half it if needed.

Sous vide apple pie bourbon

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the apple pie infused bourbon recipe you can check out the following.
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Apple pie infused bourbon ingredients

Apple Pie Bourbon Infusion Recipe

  • Published: December 02, 2015
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 2.5 Hours
  • Cooks: 140°F (60°C) for 1 to 3 hours
Sous vide apple pie bourbon 1

Apple Pie Bourbon Infusion Ingredients

For the Apple Pie Bourbon Infusion

2 gala or other sweet apples
3 cinnamon sticks
1 vanilla bean, split lengthwise
1 teaspoon freshly grated nutmeg
1 teaspoon ground allspice
1 teaspoon grated fresh ginger
2 cups bourbon

Apple Pie Bourbon Infusion Instructions

For the Apple Pie Bourbon Infusion

Preheat a water bath to 140°F (60.0°C).

Lightly scrub the outside of the apples then core and coarsely chop them. Combine the apple pieces with the remaining ingredients in a sous vide bag or Mason jar then seal and place in the water bath. Heat the infusion for 1 to 3 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and let rest on the counter for 10 to 15 minutes to cool slightly, then place in the ice bath for at least 15 to 20 minutes. Strain the bourbon and store in a sealed container.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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