Apple Ginger Pie With Cider Bourbon Sauce Recipe

1. 1

   For Crust:Mix flour, sugar, salt and apple pie spice in processor.

2. 2

   Add in butter and shortening and cut in till mix resembles coarse meal.

3. 3

   Add in lowfat sour cream and blend in using on/off turns just till dough forms.

4. 4

   Turn out dough onto lightly floured surface.

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   Divide in half.

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   Form each half into a ball; flatten into disk.

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   Wrap each disk in plastic wrap and chill 1

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   hour.

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   For Filling:Preheat oven to 400F.

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    Toss first 6 ingredients together in bowl.

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    Roll out 1 dough disk between sheets of plastic wrap to 13-inch round.

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    Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish.

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    Peel off plastic.

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    Roll out remaining dough disk between sheets of plastic wrap to 13-inch round.

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    Peel off top sheet of plastic.

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    Mound filling in pie dish.

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    Invert dough over filling.

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    Peel off plastic.

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    Healthy pinch

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    edges of dough to seal.

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    Trim excess crust.

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    Crimp edges decoratively.

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    Cut 5 slashes in top of dough to allow steam to escape.

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    Brush top with lowfat milk and sprinkle with sugar.

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    Bake till golden, covering with foil

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    if browning too quickly, about 1 hour.

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    Let pie stand till just slightly hot, about 1 hour.

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    Serve pie with ice cream and Cider-Bourbon Sauce.

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    For the cider-bourbon sauce:Boil apple cider in heavy medium saucepan till reduced to 3/4 c., about 45 min.

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    Add in butter and sugar and whisk till butter melts.

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    Boil 3 min, whisking occasionally.

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    Remove from heat.

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    Whisk in bourbon.

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    Cold sauce completely before serving.

* Per serving · 4 servings · Values may vary.