Bon Appétit shares bourbon caramel apple pie recipe with tips for crisp crust

Bon Appétit introduced a bourbon caramel apple pie recipe as part of its Bake Club, aimed at curious bakers looking to improve their skills.

The recipe emphasizes a precooked filling to maintain a crisp and flaky double-crust apple pie, enhancing the classic dessert.

Senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic provide detailed instructions on making the dough, including chilling and folding techniques to achieve the right texture.

The dough can be prepared in advance, with options to chill for up to 12 hours or freeze for up to a month before use.

The caramel is made by boiling sugar and water until it reaches a deep golden brown, then combined with lemon zest and Honeycrisp apples for the filling.