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1
Peel, core, and thinly slice all the apples and put in a very large bowl.
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2
Pour the lemon juice over the apples and toss.
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3
In a small bowl, combine the granulated sugar, light brown sugar, dark brown sugar, cornstarch, cinnamon, nutmeg, and salt and toss with a fork until there are no longer any lumps.
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4
Pour the dry ingredients over the apples, toss, and let stand for 5 minutes.
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5
In a large Dutch oven, melt the butter and then add the apple mixture.
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6
Stir to coat the apples in the butter and cook down for 10 minutes.
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7
Add the bourbon and 1/2 cup of the water and cook over medium heat, stirring frequently, for 20 minutes, or until the apples are tender and the sugar has caramelized.
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8
If the mixture begins to thicken too much, add the remaining 1/2 cup water, reduce the heat to low, and continue to cook, stirring occasionally to prevent sticking, about 15 minutes longer.
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9
Remove both disks of the dough from the refrigerator and let stand for 15 minutes.
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10
Position an oven rack in the center of the oven and preheat the oven to 400F.
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11
Dust the work surface with glutinous rice flour and roll one of the dough disks out to a 14-inch round.
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12
Gingerly transfer the rolled dough to a 12-inch deep-dish pie pan, fitting the dough into the pan and being cautious not to tear the dough, as it is delicate.
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13
(If you do tear the dough, just join the tear together and brush the tear with water; smooth with your finger until the damage is no longer visible.)
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14
Using scissors, trim the overhanging dough to an even 1 inch.
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15
Roll out the second disk of dough to a 14-inch round, adding additional rice flour, if needed.
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16
Trim the edges.
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17
Using decorative cookie cutters, press into the center of the disk to form a vent.
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18
Set aside.
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19
Pour the filling into the pie shell.
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20
Brush the overhang of the bottom crust with water.
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21
Fold the pit top in half, center the vent hole, and unfold.
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22
Pinch the top layer of dough to the bottom and then flute the edges with your fingers.
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23
Brush the dough with milk and sprinkle with sanding sugar.
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24
Bake for 30 to 40 minutes, or until golden brown.
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25
Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.
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26
Serve cut into wedges and topped with vanilla ice cream.
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27
Cover and store for up to 2 days at room temperature or refrigerate for up to 1 week.
