Who doesn't love apple pie? This recipe is also great without the bourbon. I tell you how to make a homemade double pie crush, filling, and the optional bourbon glaze on top. Recipe below with some notes. Double Pie Crust - make the night before but if need sooner, refrigerate 2 hours. 2 1/2 cups flour 2 sticks unsalted butter (cold but can cut through with fork) 1/3 to 2/3 cups of cold water 1 1/2 teaspoon sugar (omit if you don't want your pie crust sweet) Place flour in bowl and add cubed butter. Kneed together until dough is crumbly. Gradually add cold water. Your dough will start to form into a ball. Add bits of water to any dry patches. Dough will hold together when pressing with fork. Refrigerate overnight ideally, but if need sooner, 2 hours. Apple Pie Filling 6 apples - I used Honeycrisp for a sweeter filling 1/2 white sugar 1/2 brown sugar (With the sugar, you can do all white or all brown) 1 Lemon to squeeze on apples to prevent browning 1 tsp cinnamon 1 tsp vanilla extract 1/4 tsp salt 3 tablespoon salted caramel bourbon (optional) Cut apples into 1/4 inch. If you cut thinner, you will need to reduce cooking time. Squeeze with lemon after cutting each apple to prevent from browning. Add butter or margarine to pot and add all the filling ingredients. Cook on medium for 5 mins with lid. The juices should start to release. Remove lid and cook for 20 minutes. I end up cooking for 10 minutes because my apple slices were thinner. The thinnest slices will start to get soft. Your thicker apple slices will still stay a bit firm. Don't worry, they will soften up when baking. The fluids will also greatly reduce too. If you want thicker filling, add 1 tbs cornstarch. Preheat oven to 425 F Roll out pie crush in a greased 9 inch pan. For top layer, you can do a full top crust with 4 slits or a lattice top. I chose the former. You can brush with egg white and a bit of water for a nice golden glossy finish, especially if you don't plan on doing glaze. Bake 20 minutes. Turn down to 375 F and bake 40 mins Bourbon Glaze (Optional) 1/4 cup powdered sugar (although may need more) 1 tablespoon Salted Caramel Bourbon (although may need more) Mix together and you want the consistency of glue. Glaze your pie after it has cooled. If you can touch the pie pan with bare hands, should be good. I hope you enjoy! Please vote for me Foodie OTY! Heart and comment if you try recipe.