Apple pie the all-American dessert is ramped up to spark your taste buds like it's the fourth of July! Buttery rich, with just the right amount of spice; apples that are tender yet hold their bite; and a crust your grandma wishes she had made.
Crust preparation: In a large bowl whisk together flour, salt, and sugar. Using a pastry cutter, cut in shortening until mixture resembles small peas. Grate cold butter into mixture and slightly work with cutter until butter is tossed throughout. Make a well in center of ingredients and add water and vodka. Using a fork, bring flour mixture into liquid and toss just until dough holds together.
Divide dough in half and flatten into 2 disks. Wrap individually in plastic wrap and refrigerate while preparing pie filling.
Filling preparation: Over low heat in a medium skillet stir together butter, granulated sugar, brown sugar, cinnamon, nutmeg, apple juice, butterscotch liqueur, and rum. Leave heating while preparing apples.
Peel, core and cut both varieties of apples into 1/4 inch slices. Add apples to ingredients in skillet, Raise heat to low-medium and cook for 15 minutes. Lower heat back to low and cook an additional 20 minutes. Remove from heat, cover skillet, and set on counter overnight.
Pie preparation: Preheat oven to 425 degrees. Remove pie dough from refrigerator and let sit for about 15 minutes to soften slightly. On a lightly floured board, roll first disk to fit 9 inch pie dish. Place in dish. Spoon prepared filling into pie crust. Roll second disk for top crust. If cutting out shapes, do it before next step. Place crust over top of pie, trim excess and turn edges under. Crimp edges as desired.
Topping: In a small bowl, whisk together egg and milk. Brush lightly over top of pie. Cut 4 small slits in pie to vent if crust was left whole. Sprinkle sparkling sugar over the top.
Place pie on a foil lined baking sheet to catch any boil over. Bake 15 minutes at 425 degrees, then lower heat to 375 degrees. Continue baking an additional 40 to 50 minutes until filling is bubbly and crust is golden. If crusts starts to brown too quickly, tent with aluminum foil
Cool pie on wire rack at least 4 hours before cutting. Enjoy!