Place the flour, sugar and salt in the bowl of a food processor and pulse once to twice to mix.

Chop the butter into smaller pieces and add to the processor. Pulse for seven seconds or until the butter is mixed in and the dough has the look and feel of coarse sand.

With the food processor going slowly pour in 1/3 c of the bourbon. If the dough has started to come together, pulse it a few times to see if it holds. If not add more bourbon a teaspoon at a time until it does.

Remove the dough from the processor and form it into two equal balls. Flatten them and wrap in plastic wrap. Rest the dough in the refrigerator for an hour or overnight until you are ready to proceed with the rest of the pie.

Blind bake the Pie Shell

Preheat the oven to 350 degrees. Remove one disk of pastry from the refrigerator and let it sit on the counter for about 15 minutes to soften enough to roll out. On a lightly floured board, roll the pie crust into 12” circle. Place it in a 9” pie pan. Crimp the edges.

Put the pie tin in the freezer for at least 20 minutes.

When you are ready to bake it, place a sheet of parchment paper inside the pie crust and fill with pie weights. Bake the pie for 13 minutes. Remove pie from the oven, take out the weights and paper and prick the bottom of the crust all over with a fork. Place the pie back in the oven and bake for another3-5 minutes until the bottom is dry.

Make the filling

Peel, core and slice the apples into 8-12 pieces. Arrange them on the base of the pie shell.

In a bowl, beat together the melted butter and sugar. Add the eggs one at a time, beating each one in before adding the next one. Beat in the cornmeal flour and cinnamon. Stir in the milk, lemon juice and vanilla. Add a pinch of salt.

Pour the filling into the crust.

Let the pie cool and serve!