Bourbon Apple Pie

Ingredients:
Pastry
2 C. all purpose flour
1/2 t. salt
2/3 C. solid vegetable shortening
3 T. chilled unsalted butter
4-6 T. ice water

Filling
3 lbs. mixed sweet and tart apples, unpeeled, halved, cored, and cut lengthwise into 1/2 inch slices
1 C. sugar
1/2 t. ground cinnamon
10-15 gratings nutmeg
1/2 t. ground ginger
4-6 T. unsalted butter
1 C. fine Kentucky bourbon
2 t. grated orange zest

1/2 t. sugar

Preparation:
To make the pastry, stir together the flour and salt in a bowl. Add half each of the shortening and butter and cut in with a pastry blender until the mixture is the consistency of coarse meal. Then add the remaining shortening and butter and cut in until pea-shaped particles form. Add the ice water, 1 tablespoon at a time, tossing and turning the mixture lightly with a fork to moisten the dough evenly. Use only as much water as is necessary for the dough to come together. Gently gather the dough into a ball, divide in half, and flatten each half into a thick disk. Wrap separately in plastic wrap and chill for about 1 hour.

To make the filling, place the apple slices in a large bowl. Sprinkle evenly with the sugar, cinnamon, nutmeg, and ginger, and toss to evenly coat the apples.

In a large frying pan, melt the butter over medium heat. Add the apple slices and cook, turning as needed, for 5-10 minutes or until beginning to turn golden. Add the bourbon and cook over medium heat for about 10 minutes, or until the apples are soft and the liquid is reduced to a light syrup. Stir in the orange zest. Let cool.

Preheat the oven to 400°.

To assemble and bake the pie, place 1 dough disk on a lightly floured work surface and roll out into a 11-inch round, about 1/8 inch thick. Drape the round around the rolling pin and transfer to a 10-inch pie pan, gently easing it into the bottom and sides. Trim the overhang so that it extends about 1 inch beyond the rim of the pan, then fold the edges under. Roll out the remaining dough disk in the same manner for the top crust.

Spoon the filling evenly into the pie shell. Drape the second pastry round around the rolling pin and let it fall gently over the filling. Trim the overhang so it extends about 1/2 inch beyond the rim of the pie pan, fold the edge under, and flute attractively. Cut a few small vents in the top, then sprinkle the surface with the sugar.

Bake for 10 minutes. Decrease the heat to 350° and continue to bake for 50 minutes longer, or until the pastry is golden brown. Transfer to a wire rack to cool. Serve warm.