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1
To prepare the dough by hand, combine the flour and salt in a stainless steel bowl and mix well.
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2
Add in the cool butter cubes and, with a pastry blender, blend in the butter till the mix begins to resemble a mealy mix where butter forms peas-size nuggets plainly visible in the flour.
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3
Add in only sufficient water to pull the dough together.
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4
The water should be added to the flour slowly to ensure which only the minimum amount of water is used.
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5
Don't over-mix the dough.
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6
When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic wrap and chill for several hrs.
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7
To prepare the filling, heat the butter in a large saute/fry pan till it begins to brown.
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8
Add in the sliced apples and cook over medium heat till they begin to soften, about 2 to 3 min.
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9
In a bowl, combine the lemon juice, sugars, Southern Comfort, and cinnamon.
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10
Add in this mix to the apples and cook 2 to 3 min over medium-high heat till the apples are completely caramelized and covered with all the sugar.
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11
Remove filling from the heal and allow to cold.
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12
Preheat the oven to 375 degrees.
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13
When ready to use, remove the dough from the refrigerator, lightly flour a pastry board and a rolling pin, and unwrap the dough.
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14
Divide the dough into 2 equal pcs and begin to roll out into a circle by rolling proportionately outward from the center and turning the dough in small 1/8th turns to keep the rolling even.
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15
When the dough is rolled out to an even thickness and is about 12 inches in diameter and 1/8-inch thick, it is ready to be transferred to a 10-inch pie tin.
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16
Lightly butter the tin, partially roll the dough up on the rolling pin, lift the dough and center it in the pie tin and unroll.
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17
Roll the second half of the pie dough into a round slightly larger than the pie pan.
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18
Fill the bottom crust with the cooked apples using a slotted spoon to drain the apples.
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19
Reserve juices if you like, for sauce.
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20
Brush an egg wash coating over the lip of the dough.
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21
This is where it will be sealed to the top crust.
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22
Cover the apples with the top half of the pie dough.
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23
Trim any excess from the top crust before using both hands to crimp the edges of the two crust together to seal.
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24
With a sharp knife, make several crosshatch slits in the top crust.
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25
Brush with the egg wash and bake for 35 to 40 min.
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26
Remove from the oven and cold 20 min.
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27
Serve with vanilla ice cream.
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28
Reserved juices can be reduced with heavy cream for a sauce for the pie.
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29
This recipe yields 6 to 8 servings.
