Ingredients

• 4 apples, Granny Smith, peeled, cored and sliced
• 1 lemon, juiced
• 2 teaspoons cornstarch
• Pinch salt
• 1/2 cup plus 1 tablespoon sugar or maple syrup
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 cup orange liqueur (recommended: Grand Marnier)
• Basic Sweet Pie Crust, recipe follows
• Whipped cream, for serving
• Caramel ice cream, for serving

Directions

Basic Sweet Pie Crust:

8 ounces all purpose flour, about 1 1/2 cups plus 2 tablespoons

1 tablespoon sugar

1/2 teaspoon salt

1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces

2 tablespoons solid vegetable shortening

3 tablespoons ice water

Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.

Yield: 1 (9 or 10-inch) pie crust