Preheat oven to 400 F.
CRUST
Mix flour, sugar, salt & apple pie spice in processor. Add butter & shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into a disk. Wrap each disk in plastic wrap and refrigerate 1 hour.
FILLING
Toss first six ingredients together 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. Serve w/ ice cream and cider bourbon sauce.
CIDER-BOURBON SAUCE
5 cups apple cider; 5 Tbls unsalted butter; 2 Tbls brown sugar; 3 Tbls bourbon. Makes about 1 cup. 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.
Originally Submitted
11/23/2009
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