• 8 fresh apples
• 2 cups Fireball Cinnamon Whisky
• Premade, refrigerated pie crust
• 4 tablespoons of butter
• ¼ cup flour
• 1 cup granulated sugar
• ⅔ cup light brown sugar
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg

Peel and thinly slice apples with a ceramic knife. (Use a ceramic knife to avoid browning.) Add apples to a shallow bowl and fill with whisky. Completely immerse apples and allow to soak for approximately 4 hours. Drain apples, reserving the liquid.

Preheat oven to 350 degrees Fahrenheit.

Line a pie dish with pie crust. Place in refrigerator until ready to use.

In a large pan on medium-high, melt butter. Add flour, granulated sugar, light brown sugar, cinnamon, nutmeg and apples. Cook down for about 10 minutes. Add approximately 1/2 -1 cup of reserved liquid from apples and stir to combine. Once combined, remove from heat and allow to cool slightly.

When ready, remove crust-lined pie dish from refrigerator and spoon filling in. Top with second crust and press edges to seal the crust. Cut slits in the top pie crust layer. Bake for approximately 40 minutes. Cool in pan on a wire rack. Serve warm.