Step 1

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

Step 2

2 Add the apple slices and lemon juice, tossing until evenly coated

Step 3

3 Stir in the bourbon, if using, until well combined

Step 4

4 Cover and refrigerate overnight or for at least 3 hours before filling a pie

Step 5

5 Lightly flour a work surface

Step 6

6 Roll out one of the cold dough disks on the floured surface to a round that’s 12 inches in diameter

Step 7

7 Carefully drape it into a 9-inch deep-dish pie plate, letting the excess dough hang over the sides

Step 8

8 Spoon in the filling, along with any of its accumulated liquid

Step 9

9 The apples will be piled several inches above the rim of the pie plate

Step 10

10 Dot the surface of the filling with the butter

Step 11

11 Roll out the remaining dough disk on the same surface to the same width

Step 12

12 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

Step 13

13 Crimp the pie dough edges (top and bottom crust) at the rim

Step 14

14 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

Step 15

15 Label the top of the foil with the contents and directions for baking

Step 16

16 When you’re ready to bake, position an oven rack in the lower third of the oven; preheat to 425 degrees

Step 17

17 Remove the pie from the freezer, unwrap and place it on a baking sheet lined with parchment paper

Step 18

18 Brush the top of the pie with a little cream, then sprinkle it with coarse/pearl sugar

Step 19

19 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

Step 20

20 If the crust gets too dark, tent it loosely with foil

Step 21

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