INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
CIDER-BOURBON SAUCE
For Crust:
Mix flour, sugar, salt and apple pie spice in processor. Add butter
and shortening and cut in until mixture resembles coarse meal. Add
sour cream and blend in using on/off turns just until dough forms.
Turn out dough onto lightly floured surface. Divide in half. Form
each half into a ball; flatten into disk. Wrap each disk in plastic
wrap and refrigerate 1 hour.
For Filling:
Preheat oven to 400F. Toss first 6 ingredients together in bowl.
Roll out 1 dough disk between sheets of plastic wrap to 13-inch
round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish
glass pie dish. Peel off plastic. Roll out remaining dough disk
between sheets of plastic wrap to 13-inch round. Peel off top sheet
of plastic. Mound filling in pie dish. Invert dough over filling.
Peel off plastic. Pinch edges of dough to seal. Trim excess crust.
Crimp edges decoratively. Cut 5 slashes in top of dough to allow
steam to escape. Brush top with milk and sprinkle with sugar. Bake
until golden brown, covering with foil if browning too quickly, about
1 hour.
Let pie stand until just slightly warm, about 1 hour. Serve pie with
ice cream and Cider-Bourbon Sauce.
For the cider-bourbon sauce:
Boil apple cider in heavy medium saucepan until reduced to 3/4 cup,
about 45 minutes. Add butter and sugar and whisk until butter melts.
Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in
bourbon. Cool sauce completely before serving.
Serves 8.
Bon Appetit November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“The rapture! Separation of church and state”