Brûléed Apple Whiskey Cream Pie

1. For Crust: Mix salt and flour in a large bowl. Cut shortening into flour mixture with a pastry cutter until mixed and shortening resembles peas.
2. Pour the water into the mixture and stir with a fork until dough sticks together in a ball. Cut dough in half and wrap the other half in plastic to freeze or use later.
3. Flour a flat surface and roll the remaining half of dough to 1/4in.
4. Place in a cast iron pan or pie plate and pinch or fold the edges to make a crust. Poke the bottom with a fork 8-10x.
5. Refrigerate 20 min. Cover the dough with parchment and fill with pie weights or rice.
6. Brush crust in egg wash.
7. Bake at 500F for 8 minutes to blind bake. Set aside. (Can be done up to 2 days ahead)

Filling

1. Preheat Grill or oven to 375F
2. Heat 2T butter in a pan and add the apples, 2T sugar, and Whiskey. Stir until the apples are slightly softened but still have a bite to them. Pour the apples into your pie crust and arrange the the slices on top for a more “finished” look. Set aside.
3. Combine Eggs, 3/4 C Sugar, vanilla, milk and cream in large bowl and whisk until combined. Pour custard mix carefully over the apples and fill to the top.
4. Place the pie in the grill and cook for about 40-45 minutes until the custard just set. Let cool completely. (I pop mine in the fridge for a few hours)
5. After Custard is set, sprinkle a layer of sugar over the top, and torch it. If you need more, add more until the top is completely covered.
   ProTip 👩🏼‍🍳 To cut pie into even slices, either cut before you brûlée, or use the side of the pie server to karate chop through the brûléed sugar, then cut and serve pie like normal.