10mediumapplespeeled, cored, and chopped in twelfths
8tablespoonsbrown sugar
2teaspoonsvanilla bean
1tablespooncinnamon
1teaspoonnutmeg
1teaspooncloves
120gramsbutter
¼ mediumlemonjuice
½mediumlemon zest
2tablespoonsbourbon
Instructions
Preheat the oven to 175 degrees Celsius.
Combine your flour, salt and sugar in a bowl.
Rub in the cold butter until it resembles coarse sand.
Add the cracked egg and water and mix well with your hands.
Roll into a ball, cut in half, and refrigerate for at least 30 minutes at most 24 hours.
Roll out ½ into a pie pan. Blind bake for 20 minutes (line the dough with aluminium foil filled with rice, beans, or baking balls, inside to stop the crust from rising).
In the meantime, prepare the filling. Heat 110 grams of butter in a pan until brown. Add the apples. Cook down for about 5 minutes. Add all other ingredients. Cook for 5 minutes.
Pour into pre-baked pie crust and either lattice or place rolled out dough on time (cutting holes for steam to escape).