⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
The title is not a lie, this recipe comes out PERFECT every time I make it! The crust is buttery and delicious and the salty caramel bourbon custard filling might just make you cry!

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RECIPE:
Pie Dough-
(2 1/4 sticks) unsalted butter, cubed, frozen
14 oz (1 1/2 cups) all purpose flour
2 1/4 oz white sugar
3/4 tsp salt
2 eggs
A bowl of cold water
-------Combine the frozen butter, flour, sugar and salt in the bowl. Mix on medium low until the butter chunks are about pea sized. The mixture should be "mealy" in texture. Add one egg at a time, mixing after adding each egg. When both eggs are incorporated, add a tablespoon of water at a time until the dough begins to stick together. Move the dough to a floured surface and press together into a dough ball. Press into a 1” thick circle. Wrap in plastic. Relax in the refrigerator for at least 30 minutes.
While the dough is relaxing, go ahead and preheat your smoker or oven to 375F and move onto making the streusel and custard filling.

Streusel Topping-
8 tbsp (1 stick) unsalted butter, diced
1/2 cup all purpose flour
1/4 cup white sugar
2 tbsp dark brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
-------Combine all ingredients in a food processor and process just until it looks like course sand. Transfer to a bowl and store in the refrigerator.

Salty Caramel Bourbon Filling-
6 of your favorite apples (I used 3 honeycrisp and 3 Cortland) Slice 1/2" thick or a little less
1 cup white sugar
1/4 cup all purpose flour
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground cardamom
1 egg
1 cup heavy whipping cream
1 tsp vanilla extract
1 Airplane sized bottle of Ole' Smoky Salty Caramel Whisky (or your favorite bourbon)
-------Combine the sugar, flour, cinnamon, cloves and cardamom and mix together. In a separate container, combine the egg, heavy whipping cream and vanilla extract and whisky and whisk to combine. Whisk the wet and dry ingredients together to combine.

Finish the Dough and Smoke/Bake:
Using a rolling pin, roll the dough out onto a floured surface to about 1/4” thick. Grease your cast iron skillet with butter and fold the dough into the pan. Press the dough into the bottom of the pan. Trim the excess dough about 1” past the edge of the pan. Roll and press the top edge of the dough, press with down with tines of a fork or your fingers. Store the pie shell in the refrigerator until ready to fill. Add in your sliced apples evenly. Pour the custard filling over the apples. Sprinkle the streusel topping over the top of the apples. Bake in your oven or smoker for about an hour or until the pie reaches an internal temp of 165/170F internal. Rest for at least an hour, and ENJOY!

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