Combine the flour and salt in a food processor and pulse for a few seconds
Then, cut the butter and add it in, pulsing until the consistency is slightly crumbly.
Pour in the water and pulse on low until dough forms. You may also complete this process by hand if you don’t have a processor.
Remove the dough and use your hands to roll it into a ball. Cover it with plastic wrap and place it in the fridge, allowing it to chill for at least one hour to help it solidify. If you’re making the dough in advance, you can also refrigerate it overnight.
When you’re ready to make the filling, remove the dough from the fridge and let it rest at room temperature for 30 minutes before rolling it out. If it crumbles, sprinkle some cold water over it and work it in gently with your fingers.
Next, make the filling. Peel and thinly slice the apples using a mandoline or apple slicer. The thinner the slices, the more easily the bourbon coating will stick to them.
Whisk the milk, bourbon, cornstarch, cinnamon and sugar in a separate bowl and pour the mixture over your apples. Gently toss to coat each slice.
Add pecans if you’d like the pie to have a bit more crunch.
Roll out half of your dough and place it in the pan to create the bottom crust.
Pour in the filling and layer on the top pie crust. Use a fork to crimp the edges, and make a few slits in the top to let out steam as it bakes.
Finally, brush the pie with egg wash and pop it in the oven for one hour at 190 C (or around 375 F).
When the crust begins to turn golden brown, it’s ready to come out. Allow the pie to cool. Then, slice, serve and enjoy.
