Same pie crust as last year, which is stolen from Kathy Patalsky of the Lunch Box Bunch blog. I always mix by hand with a pastry cutter.
Chef made the filling and drizzly topping, which he stole from epicurious (apple ginger pie with cider-bourbon sauce).
The drizzle is delicious (there’s a shot of bourbon in it, and it is not cooked off) and so is the filling (bourbon in there too). But like last year, the apples weren’t mushy enough after baking for our tastes. The epicurious recipe doesn’t call for cooking the apples down beforehand, but I think we’ve resolved to do that no matter what the recipe says for the next time we attempt this.
I Love Food and I'm Allergic to Everything 
’twas quite delicious! The crust was great and I actually like the apples firmer – went well with the ginger-y-ness.