Celebrating Pi Day the Bourbon Way

Story by Robbie Clark  |  Photos by Emily Moseley

Lots of chefs have found Bourbon to be a versatile ingredient no matter what they are preparing, with pies being no exception. As baked pastries rule the dessert tray through fall during the holiday season, we asked Executive Chef Brian Surbaugh and Pastry Chef Becca Schmutte of Table 310 and its sister restaurant National Provisions in Lexington, Kentucky, to whip up some pie recipes using a Bourbon that paired well with the fillings.

>> Larceny Bourbon Pumpkin Pie Recipe

>> Maker’s Mark Pecan Pie Recipe

>> Bulleit Cherry Pie Recipe

>> Woodford Reserve Apple Pie Recipe

>> Noah’s Mill Blueberry Blackberry Pie Recipe

Pie Shell Dough (yields two 9-inch pie crusts)