Fireball Apple Pie
This Fireball Apple Pie blends tart Granny Smith apples, warm cinnamon, and a kick of whiskey wrapped in a flaky crust, all made easier with a pressure cooker finish and oven browning step.
Equipment
- 1 Mixing bowl Large enough to toss apples and ingredients
- 1 9-inch pie plate
- 1 Pressure cooker with trivet insert
- 1 Saucepan for melting butter and vanilla
Ingredients
Main Ingredients
- 1 box prepared pie crusts the kind you unroll (like Pillsbury)
- 5 Granny Smith apples peeled and sliced thin
- 1 cup sugar
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¾ cup water for pressure cooker broth depth
- 1 tablespoon apple cider vinegar no substitutions
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ⅓ cup Fireball whiskey
- vanilla ice cream or whipped cream for serving
Instructions
Instructions
- Preheat your oven to 425°F. This helps the crust brown perfectly later on.
- Unroll one pie crust and fit it into a 9-inch pie plate.
- In a large bowl, toss apples with sugar, flour, salt, cinnamon, and apple cider vinegar until well coated.
- Pour the apple mixture into the prepared crust, ensuring even distribution.
- Add water to the pressure cooker and place a trivet inside. Set the pie plate on top of the trivet.
- Melt butter with vanilla in a saucepan, then drizzle over the apple filling.
- Unroll the second crust and place it over the pie. Trim edges and crimp to seal. Cut slits in top crust to vent steam.
- Lock the pressure cooker lid, build pressure, then cook for 15 minutes. Use quick release when done.
- Transfer pie to oven. Bake at 425°F for 15 minutes, then reduce to 350°F for 30–35 minutes until crust is golden and filling bubbly.
- Let the pie cool before serving with vanilla ice cream or whipped cream.
Notes
For best results, finish the pie in the oven after pressure cooking to get a flaky, golden crust.