Bourbon Apple Pie

Poorogies's Note:

Classic lattice-topped apple pie. Serve with vanilla ice cream and La Lechera for a twist on the ala mode version.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8-12

Yield: 1.0 pie

• 2 1/2 lbs apples
• 1 cup sugar
• 1 tablespoon sugar
• 3 tablespoons flour
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• 6 tablespoons butter
• 1/2 cup Bourbon
• 2 (9 inch) pie crusts
• 1 orange, zest of large orange
• 1 egg

Directions:

1. Preheat oven to 400 degrees. Peel and core the apples. In a large bowl mix sugar, flour, cinnamon, nutmeg, ginger and apples. Toss to coat evenly.
2. In a wok or large skillet over medium heat, melt butter and add apple mixture. Cook until apples start to soften and brown slightly, about 7-10 minutes. Reduce heat to low and add bourbon (you can use brandy instead). Simmer down to a light syrup, about 10 minutes. Remove from heat and add the orange zest.
3. Put one pie crust into a 9" deep pie dish. Add filling. Slice the second pie crust into 1/2" strips. Lattice the top using the strips and using a basting brush coat lattice with egg wash (beaten egg plus 1 tablespoon of water). Sprinkle evenly with tablespoon of sugar.
4. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Keep a cookie sheet on the oven rack below to catch any spillage from the pie. Serve warm with ice cream and La Lechera Dulce de Leche.