Three of my favorite words are bourbon, fried, and apples.

When you add bourbon to anything, it almost instantly enhances the flavor, especially with apples.

Fried apples were a staple in my household growing up, and my family spiced them up during Thanksgiving. I thought it was fitting that I share this family recipe.

Unless you do not like apples or bourbon, there is no way this isn’t a home run. I may have used more bourbon than required, but it enhanced my experience. I also used Granny Smith apples in the dish. The tartness contrasted nicely against the sweetness of the bourbon. The raisins were a nice feature, giving your mouth another texture other than the soft apples.


  • 1 tbsp Kentucky Bourbon
  • 2 tbsp Water
  • 1 tbsp Butter
  • 2 Large Apples cored and chopped
  • 1 tbsp Raisins
  • 1 tbsp Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Lemon Juice
  1. Combine water, butter, and bourbon in a large iron skillet over medium heat.
  2. Stir until butter melts.
  3. Add apples, raisins, brown sugar, and cinnamon; stir to coat.
  4. Bring to a boil, reduce heat to low, and simmer, stirring frequently.
  5. Stir until the apples soften and the liquid is reduced to a syrup.
  6. Stir lemon juice into apples and serve warm.

This recipe receives 5/5 Barrels

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