Honey compliments the bourbon well in this fall classic —Kat Suletzki
pie crust and lattice top
2 1/2 cups
all purpose flour
chilled unsalted butter, cut into 1/2-inch pieces
chilled solid vegetable shortening
ice water (maybe more)
crisp baking apples (I used Honeycrisp)
all purpose flour
large egg, for egg wash
Granulated sugar, for sprinkling (optional)
In This Recipe
Blend flour, sugar and salt in processor. Add butter and shortening and pulse until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball, then divide and flatten into two disks. Wrap in plastic and chill 2 hours.
Preheat oven to 425F.
Peel, core, and slice the apples into 1/2-inch pieces (or slices, if you like). Place apples into a large bowl and toss with lemon juice to prevent browning. Add the honey and bourbon and toss again. In a medium bowl, whisk together the spices, flour, and salt. Toss over the apples until they are evenly coated.
On a lightly floured surface, roll out one of the dough disks to a 12 inch circle. Place in pie plate and crimp edges. Dock the pastry with a fork a few times, all the way to the edges. Spoon the apples onto the pie plate. Roll out the other dough disk to a long sheet and cut bands. Create a lattice top over the pie and anchor to the crust.In a small bowl, whisk together the egg with a tablespoon of water. Brush over the pie dough. Sprinkle with granulated sugar, if desired.
Bake pie for 25 minutes at 425F and then lower the oven temperature to 375F. Bake for an additional 25-35 minutes, or until golden brown. If the lattice begin to darken too quickly, cover with aluminum foil to prevent additional browning. Cool pie for at least 2 hours before slicing and serving.