Apple Pie and Bourbon. That. Is. All.
Directions
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Place the heavy cream, sugar, Bourbon and vanilla in the bowl of an electric mixer fitted with a whip.
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Beat at medium speed until the cream is thickened, but not yet having peaks.
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Add the crème fraîche and continue to beat for a few seconds at slow speed until just incorporated.
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Transfer to a container and refrigerate until ready to serve with pie.
From Shawnie's class “Autumn Apple Pie Class”
