In a medium bowl combine flour, sugar, and salt. Add butter and work into flour with fingertips, flattening the pieces of butter and breaking them up until all the butter is flattened and broken apart. Add ice water a little at a time, stirring with a fork between additions, until all the flour is moistened but not wet. The mixture should come together when squeezed. If it is too crumbly or dry, add a little more water.
Divide dough into 6 pieces, flatten each piece into a round, wrap tightly in plastic wrap, and refrigerate for 1 hour.
In a large skillet melt butter over medium heat. Add apples, sugar, lemon juice, cinnamon, and salt. Cook, stirring, until apples are tender, about 10 minutes. Stir in cornstarch mixture and cook just until thickened. Take off heat and stir in bourbon. Transfer to a bowl and let cool completely.
Preheat oven to 375℉.
Roll each piece of dough out on a lightly floured surface into ⅛” thick rounds. As you roll, check to make sure dough does not stick to work surface. Divide apple mixture between rough rounds, covering half of dough with apples and leaving a ¾” border. Brush edge with beaten egg. Fold uncovered dough over apples, and seal. If desired, crimp edge or press with the tines of a fork. Cut a vent in the top of each pie and transfer to a large baking sheet.
Brush pies with egg, and sprinkle with sugar. Bake until golden brown, 25-30 minutes. Let cool 10 minutes before serving.
In the raw® products used
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