Apple pie with hot toddy

Ingredients:

Cake

• 3 cups of premium flour + extra for working with the dough
• 2 tbsp. granulated sugar
• 1/8 tsp baking powder
• A pinch of coarse salt
• 1/4 cup chilled shortening
• 220 g chilled unsalted butter, cut into small pieces
• 1 tbsp. whiskey
• 8-10 tbsp. ice water
• 1 large egg, lightly beaten
• Coarse sugar, for sprinkling

Apple filling and caramel with hot toddy

• 0.5 cup granulated sugar
• 2 tbsp. whiskey
• 1 tbsp. honey
• 1/4 cup freshly squeezed lemon juice
• 3 clove buds
• 2 cinnamon sticks
• 1.8 kg (4 lbs) apples of various varieties (such as McIntosh, Honeycrisp, Braeburn, Granny Smith, and/or Golden Delicious), peeled and sliced ​​into 1/4-inch (0.5 cm) thick slices.
• 1 teaspoon ground cinnamon
• 1/4 tsp ground ginger
• 1/4 cup heavy cream
• 4 tablespoons unsalted butter

Preparation:

1. Dough:
   
   Combine the flour, granulated sugar, baking powder, and salt in a food processor. Add the shortening and pulse until the mixture resembles coarse grains. Add the butter and cut into pea-sized pieces. Add the whiskey and pulse until it comes together. Add the ice water, 1 tablespoon at a time, until the dough comes together when squeezed in your hand.
2. Place the dough on a large piece of plastic wrap and gather it into a ball, using the wrap as a guide. Divide the dough into 2 pieces and carefully form each piece into a disk. Wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
3. Hot toddy-flavoured apple filling:
   
   Combine granulated sugar and 4 cups water in a large saucepan. Cook over high heat until the sugar dissolves, about 2 minutes. Add the whiskey, honey, lemon juice, cloves, and cinnamon sticks. Bring to a boil. Add half the apples and bring back to a boil, then reduce the heat. Simmer, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Using a slotted spoon, transfer the apples to a large bowl. Add the remaining apples to the liquid in the saucepan and cook in the same manner. Once all the apples are in the bowl, add the ground cinnamon and ginger and stir to distribute evenly. Set the apples aside to cool.
4. Hot toddy flavored caramel:
   
   Remove the cinnamon sticks and cloves from the liquid in the saucepan and bring it to a simmer over high heat. Cook, stirring occasionally, until the mixture becomes syrupy and has reduced to about 1 1/4 cups, 30-35 minutes. Add the heavy cream and 2 tablespoons of butter and cook, whisking constantly, until the butter has melted and the mixture has thickened slightly, about 2 minutes. Stir 2 tablespoons of the hot caramel into the bowl with the apples and let cool completely.
5. Pour the remaining caramel into a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel.
6. On a lightly floured surface, roll out 1 disk of dough into a 30cm circle. Transfer to a 22cm pie plate. On a lightly floured surface, roll out the second disk of dough into a 30cm circle. Transfer to a baking sheet, cover with plastic wrap, and refrigerate until ready to use.
7. Spoon the apple filling into the prepared pie dish and sprinkle with the remaining 2 tablespoons of butter. Place the dough on top of the filling. Pinch the overhanging edges and fold them under; crimp the edges of the dough with your fingers. Cut a few slits in the top dough to allow steam to escape. Brush the dough with beaten egg and sprinkle with coarse sugar. Refrigerate for 1 hour.
8. Position a rack in the lower third of the oven, place a baking sheet on it, and preheat the oven to 200°C (400°F). Bake the pie on the hot baking sheet until golden brown, 60-70 minutes. Transfer to a wire rack and let cool for at least 2 hours.
9. Before serving, warm the caramel sauce and drizzle over each slice of pie.