Bourbon Apple Pie

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

• Ready In: 1 hr 30 mins
• Serves: 8-12
• Yields: 1 pie

Ingredients

• 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.