Step 1

Whisk together the granulated and brown sugars, the ginger, cinnamon, nutmeg, allspice, cloves, black pepper and cornstarch in a large mixing bowl until smooth. Add the apple slices and lemon juice, tossing until evenly coated. Stir in the bourbon, if using, until well combined. Cover and refrigerate overnight or for at least 3 hours before filling a pie.

Step 2

Lightly flour a work surface. Roll out one of the cold dough disks on the floured surface to a round that’s 12 inches in diameter. Carefully drape it into a 9-inch deep-dish pie plate, letting the excess dough hang over the sides. Spoon in the filling, along with any of its accumulated liquid. The apples will be piled several inches above the rim of the pie plate. Dot the surface of the filling with the butter.

Step 3

Roll out the remaining dough disk on the same surface to the same width. Before draping the dough over the filling, use a cookie cutter to stamp out shapes for venting, if desired; or, once the dough is draped over the filling, simply slash 3 vents in the top crust. Crimp the pie dough edges (top and bottom crust) at the rim.

Step 4

Place the pie on a level surface in the freezer and freeze uncovered for 8 hours, then remove it and carefully wrap the now-frozen pie in plastic wrap and then in aluminum foil. Label the top of the foil with the contents and directions for baking.

Step 5

When you’re ready to bake, position an oven rack in the lower third of the oven; preheat to 425 degrees. Remove the pie from the freezer, unwrap and place it on a baking sheet lined with parchment paper. Brush the top of the pie with a little cream, then sprinkle it with coarse/pearl sugar. Bake (lower rack) for 25 minutes, then reduce the temperature to 350 degrees; bake for about 45 minutes or until the pie juices are bubbling. If the crust gets too dark, tent it loosely with foil.

Step 6

Cool completely (for at least 2 hours) before serving or storing.

Step 7

VARIATION: To bake this pie without freezing first. Transfer the pie to the freezer for at least 20 minutes. This helps to chill the butter so that as it expands in the oven, releasing steam as it bakes and creating crispy layers in the crust. When you are ready to bake, position an oven rack in the lower third of the oven; preheat to 425 degrees. Place the pie on a baking sheet lined with parchment paper. Brush the top of the pie with a little cream, then sprinkle it with coarse/pearl sugar. Bake for 25 minutes, then reduce the temperature to 350 degrees; bake for 20 to 30 minutes or until the pie juices are bubbling. Check mid-way through baking. If the crust gets too dark, tent it loosely with foil.