Written by: Roscoe |  Print this post and share it with your buddies!

Ingredients:

6 apples – skinned and diced (whatever kind you like, or mix ‘em, Roscoe used MacIntosh)
Dried cherries – a handful
Brown sugar – 2 tablespoons
Cinnamon – a couple shakes
Lemon juice
Jelly or preserves – a couple spoonfuls
Bourbon – a couple glugs

Yes, Roscoe Bakes

He’s done it before, notably the Bourbon Dried Fruit Tart. Notice a pattern here? Roscoe will bake a tart as long as it has bourbon in it. And how can that be bad?

Just Like Apple Pie Only Easier

The Club Roscoe test kitchen has been trying Apple Pie for a long time with not much success. Mostly, the apples were always too crunchy. Roscoe was frustrated (a terrible thing to see), so naturally, there was a bottle of bourbon close by. Inspiration hit!(imagine that).

Saute’ The Apples In Bourbon

And a little butter and lemon juice and brown sugar and cinnamon. For about five minutes. That’s all. Problem solved, no crunchy apples. Then you just plop the apples onto your tart crust (Pillsbury pie crust), fold the crust over, pop it into the oven (plop and pop are bonafied culinary terms, in case anyone’s interested), 30 minutes at 400, and you’re there. Kind of.

You Can Add Extras

Mix in some dried cherries, or rasins, if you like, or any other dried fruit. You can saute’ it with the apples, or just toss (another bonafied culinary term) it in at the end.

Bourbon Fruit Glaze

Never pass up a chance to add more bourbon. Just mix it in with your favorite jelly or preserves, then brush it onto the crust as soon as you pull the tart from the oven (pull is also a culinary term). Let it all rest. Roscoe likes to put it in the fridge until serving, but if you like it room temp, that’s okay, too.

Who’da Thunk… Bakin’ With Roscoe