Friendsgiving coming up and you’re stuck on what to bring? Or maybe you’re over the same old Costco apple pie your MIL brings every year. No shade to Costco pies at all, but sometimes, if you have the time, it’s time to spice things up—literally. Enter the Fireball Apple Pie: a sweet n’ savory cinnamon twist on the classic dessert that’s bound to become a new holiday favorite.

Don’t worry about serving alcohol to the kids at the dinner table—it bakes out, leaving behind a rich, cinnamon-infused flavor that pairs perfectly with tart apples and flaky crust. This pie has become a staple in my kitchen, and I guarantee it’ll be a hit at your holiday gathering. Literally no crumbs will be left.

Ingredients:

375mL Fireball Cinnamon Whiskey (approx.)
8 medium apples, peeled and chopped (Granny Smiths are ideal for their tartness)
4 tbsp unsalted butter
1 cup granulated sugar
2/3 cup light brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 cup all-purpose flour
1 beaten egg yolk, for brushing
Sugar, for sprinkling

Instructions:

Soak the Apples
1. Peel, core, and chop the apples into bite-sized pieces. Place them in a bowl and pour enough Fireball to submerge the apples (about 375mL).
2. Cover and soak for 4+ hours—the longer, the better. Less than 4 hours, and you’ll lose that savory cinnamon kick.
Prepare Your Crust
1. Preheat your oven to 350°F (175°C).
2. Use a store-bought unbaked crust, or, if you’re feeling it, try a homemade crust! I love using a simple Crisco pie crust recipe—it’s surprisingly easy and so buttery. This pie crust has never failed me and takes less than 15 minutes to create.
Cook the Filling
Thicken the Mixture
1. Sprinkle in the flour and stir until the mixture thickens. Slowly add a few tablespoons of the reserved Fireball whiskey to enhance the glaze, ensuring it stays thick but silky.
Assemble the Pie
1. Roll out your bottom pie crust and place it into a pie dish. Poke a few small holes in the crust with a fork to prevent bubbling.
2. Pour the apple filling into the crust, spreading it evenly.
3. Roll out your top crust and place it over the filling. Seal the edges by brushing a bit of beaten egg yolk along the rim of the bottom crust, then press the top crust to it.
Decorate and Bake
1. Brush the top crust lightly with the beaten egg yolk for a golden finish. Sprinkle a little granulated sugar for extra sparkle and sweetness.
2. Use a knife to cut a few small slits in the top crust to release steam.
3. Bake for 40 minutes or until the crust is golden brown and the filling is bubbling.
Cool and Serve
1. I think this pie is best enjoyed after it has cooled and had a few hours to firm up. That said, it’s still absolutely scrumptious fresh out of the oven!

Trust me, this is the dessert your guests will be fighting over for leftovers. It’s classic with a kick, and it just might become your new tradition! 🎉

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