Bourbon and maple syrup add layered fall flavors to this homemade pie recipe. Try it is a change-up from your usual apple pie at Thanksgiving.
For crust: In the bowl of a food processor pulse to combine 2 1/4 cups of the flour, 3/4 tsp. kosher salt, and 1 1/2 to 3 Tbsp. granulated sugar (if using).
Add butter all at once; pulse to break up and distribute it through the flour. (It's OK if the mixture isn't uniform.) Add remaining 1 1/2 cups flour; pulse two to three more times.
Turn the mixture out into a large bowl; sprinkle with 3 to 4 Tbsp. ice water. Using your hands or a spatula, continue to add water and lightly press the dough together, gradually adding up to about 2/3 cup more ice water, until the dough comes together into a ball.
Divide dough into three equal pieces and form into disks; wrap and chill at least 2 hours.
Let dough warm up a bit on the counter while you make the filling. For filling: In a very large bowl combine the remaining 3 Tbsp. flour, the 1/4 cup granulated sugar, and 1/4 tsp. salt. Add apples and toss to coat. Add maple syrup, lemon juice, and bourbon (if using). Mix until apples are coated.
Roll out one portion of dough into a 13-inch circle; place in a 9-inch pie plate. Pour apple filling into shell; dot top of filling with the 1 Tbsp. butter.
Roll out a second portion of dough into a 13-inch circle; cut into fifteen to twenty-one 1/2- to 3/4-inch-wide strips. Place strips on top of pie so top is covered. Repeat the same rolling and cutting with third portion of dough.
Weave lattice with remaining strips, grouping three strips together as if they were one. Trim extra dough and finish with crimping a decorative edge. Chill pie while oven preheats.
Place a rimmed baking sheet in the oven. Preheat oven to 425°F.
Carefully line preheated baking sheet with parchment paper or foil; place pie on top. Bake 20 minutes. Turn oven down to 375°F. Bake about 20 minutes or until you see some steam and a bit of juice bubbling up through the lattice.
For egg wash, in a small bowl beat together egg white and 1 Tbsp. water. Open oven, carefully remove pie, and quickly brush top with egg wash; sprinkle lightly with demerara sugar. Place pie back in the oven; bake 20 minutes more. Let pie cool at least 1 hour. Serves 8.