Bourbon Apple Pie: Yeah, you heard right.

So, start with six or so medium apples. The fresher, the better.


Peel them, cube them, and toss them in a bowl with lemon juice and zest so they don't oxidize. Also, microplane some ginger on it, as well.


In a separate bowl, combine 2/3c white sugar, 1/2c brown sugar, 1/2c flour, and cinnamon, nutmeg and allspice. I know, MEASUREMENTS. But hey, this is almost baking, so the amounts kind of matter.


In yet another bowl, whisk together one egg and a couple of tablespoons of bourbon.


Dump the dry mix onto the apples, toss, then fold in the egg mixture.


Dump it into a pie crust that you've lightly poked all over with a fork. Yes, it's store bought. No, I'm not ashamed.


Ok, time for the topping. Oh yes, it gets better.
In a food processor, combine 1/2c flour, 1/3c brown sugar, cinnamon, and a pinch of salt. Combine, slowly adding 1/2 stick of butter in chunks. Add pecans and pulse to roughly chop it.


Evenly spread topping on the pie, and bake at 350 for 45 minutes.


Oh. My. God.