• 3 pounds baking apples
• ½ cup sugar
• Pinch of salt
• ½ teaspoon cinnamon
• ¾ cup Michter’s US*1 Straight Rye Whiskey
• 3 tablespoons unsalted butter, cut into small cubes
• All-purpose flour
• 1 round of pie dough (homemade or store bought)
• Heavy cream

Preheat oven to 375 degrees Fahrenheit.

On a rimmed baking sheet, toss apples, sugar, salt, cinnamon, US*1 Straight Rye and butter to combine. Bake in the oven, turning and basting the apples every 20 minutes, until they're tender and the pan juices turn thick and syrupy (approximately 60 minutes). Remove from oven and let them cool. Keep oven on.

While apple mixture cools, roll out the dough on a lightly floured surface into a 13-inch circle, roughly 1/8 inch thick. Carefully place it in a standard 9-inch pie plate, allowing the edges to drape over the side. Position the cooled apples in a tight, overlapping spiral pattern over the dough. Drizzle the pan juices on top. Gently fold the dough's edges to form a crust and chill in the refrigerator until firm (around 15-20 minutes). Brush the crust with heavy cream, sprinkle with sugar, and bake until it turns golden brown, which should take 50-60 minutes. Once done, cool completely. Optionally, serve with lightly sweetened whipped cream.