Make the Pie Crust:

1. In a food processor, combine the flour, salt, sugar, and cold cubed butter. Pulse 10-12 times until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout. If you don’t have a food processor, use a pastry cutter or two forks in a large bowl.
2. With the processor running (or while stirring), slowly drizzle in the ice water until the dough just begins to come together. It should look crumbly but hold together when squeezed. Add 1-2 more tablespoons of ice water if the dough seems too dry.
3. Turn the dough out onto a lightly floured surface and gently gather it into a ball. Divide the dough in half and flatten each half into a disk about 1 inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).

Prepare the Apple Filling:

4. Peel and core the apples, then slice them into ¼-inch thick slices. You should have about 8-10 cups of sliced apples.
5. In a large sauté pan or skillet, melt 6 tablespoons of butter over medium-high heat. Add the sliced apples and cook for 8-10 minutes, stirring occasionally, until the apples are slightly softened and most of the liquid has evaporated.
6. Add the brown sugar, granulated sugar, cinnamon, allspice, ground ginger, nutmeg, lemon juice, and bourbon to the pan. Stir well to coat the apples in the spices and sugar.
7. Continue cooking for 5-7 minutes, stirring occasionally, until the apples are tender and caramelized with a thick, syrupy coating.
8. Remove the pan from heat and stir in the vanilla extract. Transfer the apple filling to a large bowl and let it cool completely while you roll out the crust. This is important—hot filling can melt your butter crust!

Assemble the Pie:

9. Preheat your oven to 350°F. Position a rack in the lower third of the oven.
10. Remove one disk of chilled dough from the refrigerator. On a lightly floured surface, roll the dough out into a 12-inch circle about ⅛-inch thick. To prevent sticking, rotate the dough a quarter turn after every few rolls.
11. Carefully transfer the rolled dough to a 9-inch deep dish pie pan by rolling it around your rolling pin, then unrolling it over the pan. Gently press the dough into the bottom and up the sides of the pan, allowing any excess to hang over the edges. Don’t stretch the dough or it will shrink during baking.
12. Pour the cooled apple filling into the prepared crust, spreading it out evenly with a spoon.
13. Roll out the second disk of dough into a 12-inch circle. Place it over the apple filling, centering it on top.
14. Trim the excess dough from both layers, leaving about ½ inch of overhang beyond the edge of the pie pan. Fold the top crust edge under the bottom crust edge, then crimp the edges together with your fingers or press with a fork to seal.

Bake the Pie:

15. In a small bowl, whisk together the beaten egg with 1 tablespoon of water to create an egg wash. Using a pastry brush, brush the entire top crust generously with the egg wash.
16. Sprinkle 1 tablespoon of sugar evenly over the top crust for a sparkly, golden finish.
17. Using a sharp knife, cut 4-5 slits (about 2 inches long) in the top crust to create steam vents. This allows moisture to escape and prevents a soggy top.
18. Place the pie on a baking sheet (to catch any drips) and bake on the lower oven rack for 45-50 minutes, until the crust is deep golden brown and you can see the filling bubbling through the vents.
19. If the edges of the crust start to brown too quickly (after about 25-30 minutes), cover them loosely with aluminum foil or use a pie shield.
20. Remove the pie from the oven and place it on a wire cooling rack. Let it cool for at least 1 hour before slicing. This cooling time allows the filling to set up properly so your slices will hold their shape.
21. Serve warm or at room temperature with vanilla ice cream, whipped cream, or a drizzle of caramel sauce. Enjoy!