Labor Day is one of those food holidays. It is a great way to tuck summer away and start airing out the quilts and afghans. I like Labor Day alot, and I like Labor Day Picnics even more.

We generally just let the entire known universe know that we are cooking out and bring something or not and join us. When the food is gone it’s gone and if there are 7 macaroni salads who cares? It’s all good! Labor Day picnics embody the idea of casual entertaining…And apple pie embodies the idea of Labor Day Picnics! This is a particularly good one. This is, in fact, the BEST apple pie.  Ever. Or at least today. I have, of course, switched it up a bit, you can find the original at epicurious.  

Also..just a quick note..I like making real memories with my kids. One thing that I like to do when we are going to have apple pie is to read How to Make an Apple Pie and See the World, an absolutely delightful story and a great way to learn about geography.

Crust
2 1/2 cups unbleached all purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon apple pie spice ( I prefer my own mix of cinnamon, ginger, nutmeg, cloves)

1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/3 cup chilled solid vegetable shortening
7 tablespoons sour cream (trust me..I wondered about this, rebel that I am..and..8 is too much)

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.
Filling
3 pounds Granny Smith apples, peeled, cored, cut into 1/2-inch-thick slices

1/2 c chopped walnuts

1/4 c brown sugar

1/2 c sugar
1/4 cup all purpose flour
3 tablespoons minced crystallized ginger (more to taste)

2 tablespoons bourbon (you can substitute ginger ale if the pastor is coming over..but use a good one like Reeds Jamaican))

1/4 tsp cloves

1/2 tsp ginger

1 tsp cinnamon

1/2 tsp freshly grated nutmeg

Preheat oven to 400°F. 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. Serve with ice cream and cider bourbon sauce

Cider-Bourbon Sauce
5 cups apple cider
5 tablespoons unsalted butter
2 tablespoons brown sugar
3 tablespoons bourbon (or gingerale)

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.

Post from: Baking Delights