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1
For Crust:Mix flour, sugar, salt and apple pie spice in processor.
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2
Add in butter and shortening and cut in till mix resembles coarse meal.
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3
Add in lowfat sour cream and blend in using on/off turns just till 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 chill 1
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8
hour.
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9
For Filling:Preheat oven to 400F.
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10
Toss first 6 ingredients together in bowl.
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11
Roll out 1 dough disk between sheets of plastic wrap to 13-inch round.
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12
Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish.
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13
Peel off plastic.
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14
Roll out remaining dough disk between sheets of plastic wrap to 13-inch round.
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15
Peel off top sheet of plastic.
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16
Mound filling in pie dish.
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17
Invert dough over filling.
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18
Peel off plastic.
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19
Healthy pinch
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20
edges of dough to seal.
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21
Trim excess crust.
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22
Crimp edges decoratively.
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23
Cut 5 slashes in top of dough to allow steam to escape.
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24
Brush top with lowfat milk and sprinkle with sugar.
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25
Bake till golden, covering with foil
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26
if browning too quickly, about 1 hour.
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27
Let pie stand till just slightly hot, about 1 hour.
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28
Serve pie with ice cream and Cider-Bourbon Sauce.
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29
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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30
Add in butter and sugar and whisk till butter melts.
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31
Boil 3 min, whisking occasionally.
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32
Remove from heat.
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33
Whisk in bourbon.
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34
Cold sauce completely before serving.
