Apple pie with bourbon

Ingredients:

Cake

• 3 cups of premium flour + extra for working with the dough
• 2 tbsp. granulated sugar
• 1/8 tsp baking powder
• A pinch of salt
• 1/4 cup chilled shortening
• 220 g chilled unsalted butter, cut into small pieces
• 1 tbsp bourbon
• 8-10 tbsp. ice water
• 1 large egg, lightly beaten
• Coarse sugar, for sprinkling

Filling

• 2 kg of apples of different varieties (e.g. McIntosh, Honeycrisp, Braeburn, Granny Smith and/or Golden Delicious)
• 2 tablespoons freshly squeezed lemon juice
• 1/4 tbsp. + 1 tbsp. l. bourbon
• 5 tablespoons unsalted butter
• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 tsp ground ginger

Preparation:

1. Dough:
   
   Combine the flour, granulated sugar, baking powder, and salt in a food processor. Add the shortening and pulse until the mixture resembles coarse grains. Add the butter and pulse until it forms pea-sized pieces. Add the bourbon and pulse until just incorporated.
2. Stir in ice water, 1 tablespoon at a time, until the dough is sticky when squeezed in your hand. Place the dough on a large piece of plastic wrap and gather it together, using the wrap as a guide.
3. Divide the dough into 2 pieces and carefully form each piece into a disk; wrap each disk tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
4. Filling:
   
   Peel the apples and slice them into 1/4-inch-thick slices. Stir in the lemon juice and 1/4 cup bourbon. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add half the apples and sprinkle with half the granulated sugar. Cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
5. Reduce heat to medium and cook until the apples are soft, about 7 minutes. Transfer to a bowl. Add another 2 tablespoons of butter to the pan and repeat with the remaining apples and sugar. Add the apples to the bowl and toss with the cinnamon and ginger. Let cool completely.
6. On a lightly floured work surface, roll out 1 disk of dough into a 30cm circle. Place the disk in a 22cm pie pan. On a lightly floured work surface, roll out the remaining disk of dough into a 30cm circle. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until ready to use.
7. Spread the apple filling over the prepared pie crust. Drizzle with the remaining 1 tablespoon bourbon and sprinkle with the remaining 1 tablespoon butter. Place the dough sheet over the filling. Pinch the overhanging edges and fold the dough under; crimp the edges with your fingers.
8. Make a few slits in the top crust to allow steam to escape. Brush the crust with beaten egg and sprinkle with coarse sugar. Refrigerate for 1 hour.
9. Place the baking sheet on the bottom rack of the oven; preheat the oven to 200°C (400°F). Bake the pie on the hot baking sheet until golden brown, 60-70 minutes. Transfer the pie to a wire rack on the counter and let cool for at least 2 hours.