Apple Pie Bourbon Recipe


What type of bourbon do you prefer to use? And what's your favorite type of apple to use?

Extra Credit: Post some pictures of your favorite bourbon cocktails, or just the infusion itself!

Equipment Used

This is the equipment used in this video (all links are probably affiliate links).

Chicken Shirt:

Modernist Cooking Made Easy: Infusions Book:

Healthy Sous Vide Book:

Lipavi Container:

Anova Precision Circulator:

Cutting Board:


1 Pint Mason Jars:

Jar Lifter:


Cooks: 140°F (60.0°C) for 1 to 3 hours

This is one of my go-to infusions and I've been making it for years. While I realize pecan pie or pumpkin pie are more traditional Thanksgiving flavors, the apples just complement the bourbon perfectly. If you really want to be a traditionalist you can replace the apples with diced pumpkin and omit the vanilla, which also goes great with vodka.

You can simply make the infused bourbon, or for a great sipping drink turn it into a liqueur. If you make a liqueur, I recommend adding the simple syrup slowly and tasting it as you go, until you achieve the sweetness you prefer.


For the Apple Pie Bourbon Infusion

2 Gala or other sweet apples

3 cinnamon sticks

1 vanilla bean, split lengthwise

1 teaspoon ground nutmeg

1 teaspoon allspice

1 teaspoon freshly grated ginger

2 cups bourbon


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 place in the ice bath for 15 to 20 minutes. Strain the bourbon and store in a sealed container.

Complete and Continue