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1
Mix flour, sugar, salt and apple pie spice in processor.
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2
Add butter and shortening and cut in until mixture resembles coarse meal.
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3
Add sour cream and blend in using on/off turns just until dough forms.
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4
Turn out dough onto lightly floured surface.
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5
Divide in half.
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6
Form each half into a ball; flatten into disk.
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7
Wrap each disk in plastic wrap and refrigerate 1 hour.
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8
Preheat oven to 400F.
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9
Toss first 6 ingredients together in bowl.
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10
Roll out 1 dough disk between sheets of plastic wrap to 13-inch round.
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11
Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish.
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12
Peel off plastic.
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13
Roll out remaining dough disk between sheets of plastic wrap to 13-inch round.
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14
Peel off top sheet of plastic.
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15
Mound filling in pie dish.
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16
Invert dough over filling.
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17
Peel off plastic.
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18
Pinch edges of dough to seal.
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19
Trim excess crust.
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20
Crimp edges decoratively.
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21
Cut 5 slashes in top of dough to allow steam to escape.
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22
Brush top with milk and sprinkle with sugar.
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23
Bake until golden brown, covering with foil if browning too quickly, about 1 hour.
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24
Let pie stand until just slightly warm, about 1 hour.
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25
Serve pie with ice cream and Cider-Bourbon Sauce.
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26
Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes.
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27
Add butter and sugar and whisk until butter melts.
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28
Boil 3 minutes, whisking occasionally.
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29
Remove from heat.
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30
Whisk in bourbon.
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31
Cool sauce completely before serving.
