Bourbon Apple Pie

This pie is so amazing (yes, I am making pie for the second day in a row). I got the original recipe from Amy Sedaris' book called "I Like You"...which is laugh-your-ass-off halarious and has some really good recipes in it.  I modified her recipe in just some small ways.

Bourbon Apple Pie

6 apples (use a combination of tart and sweet)

2/3 cup sugar, divided

1 cup bourbon

2 tsp cornstarch

1/8 tsp cinnamon

1/8 tsp ginger

1/8 tsp nutmeg

2 pie pastries (store bought)

1 egg white

2 tblsp unsalted butter, cold

Preheat the oven to 375 degrees.  Heat 1/3 cup of sugar in a deep heavy pan over medium heat until melted.  Reduce heat to medium-low and stir continuously sugar is carmelized, the color of honey or a bit darker.  Remove from the heat and slowly pour in the whiskey, stirring rapidly, which will stop the carmelization.  Return the pan to the heat and allow the hardened sugar to dissolve.  Reduce to a syrup and set aside.

Peel core and thickly slice the apples.  In a large bowl combine the other 1/3 cup sugar, cornstarch and spices.  Place the apples in the same bowl and stir until thoroughly combined. 

Place one of the pie crusts in the pie pan and press into the edges.  Place half of the apples into the bottom of the crust.  Pour half of the bourbon syrup over the apples.  Place the other half of the apples in the crust and pour the remaining bourbon syrup over the apples. 

Cut the second pie crust into strips and form a lattice of crust strips over the pie.  Cut the butter into 5-7 small pieces and place the chunks between the lattice strips. Brush the egg white over the lattice strips.

Place the pie in the oven for 50 minutes.