November 20, 2021

For the crust: 
2 cups all-purpose flour, plus more for dusting
      1/8 teaspoon baking powder
      1 teaspoon of salt
 1/2 cup cold vegetable shortening
 1 ½ sticks cold butter, cut into small pieces
       3 tablespoon Wood’s Bourbon Barrel Aged Maple Syrup
       2/3-3/4 cup ice water
       1 large egg, lightly beaten
For the filling: 
        4 pounds apples (such as McIntosh)
        1/4 cup plus 1 tablespoon Wood’s Bourbon Barrel Aged Maple Syrup
        2 tablespoons butter
        2/3 cup Wood’s Vermont Maple sugar
        1 teaspoon ground cinnamon
        1/3 cup flour
         1/2 teaspoon nutmeg
Make the crust: Pulse the flour, baking powder, and salt in a food processor to combine. Add the shortening and the butter and pulse until the mixture looks like a coarse meal. Add the bourbon and pulse until just incorporated. Pulse in the ice water until the dough holds together when pinched. Turn out the dough onto a pastry mat and gather it together. Divide into 2 pieces and gently pat each into a disk. 
Make the filling: Peel the apples and slice about ¼ inch thick. Toss with the bourbon, flour, sugar, cinnamon, and nutmeg.
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch greased pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. 
Spoon the apple filling into the prepared pie crust dot with 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold under itself; crimp the edge with your fingers or a fork. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg.
Put a baking sheet on the lowest oven rack; preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, approximately 50 minutes. Transfer to a rack and let cool for at least 2 hours.