January 18, 2022

2 cups all-purpose flour, plus more for dusting
      ⅛ teaspoon baking powder
      1 teaspoon of salt
 ½ cup cold vegetable shortening
 1 ½ sticks cold butter, cut into small pieces
       3 tablespoon Wood’s Bourbon Barrel Aged Maple Syrup
       ⅔ -¾ cup ice water
       1 large egg, lightly beaten
        4 pounds apples (such as McIntosh)
        ¼  cup plus 1 tablespoon Wood’s Bourbon Barrel Aged Maple Syrup
        2 tablespoons butter
        ⅔  cup Wood’s Vermont Maple sugar
        1 teaspoon ground cinnamon
        ⅓ cup flour
         ½ teaspoon nutmeg
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. 
Filling ―
  • Peel the apples and slice about ¼ inch thick. Toss with the bourbon, flour, sugar, cinnamon, and nutmeg.
The build ―
  • Preheat oven to 400° F.
  • 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. 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.