Dessert: Apple Ginger Pie with Cider-Bourbon Sauce

It is said that bourbon was first distilled in 1789 by a Virginia minister, and by the nineteenth century it had become an important regional industry. It makes a great cocktail, of course, but we also like it in this rich sauce.

Ingredients

2 1/2 cups unbleached all purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon apple pie spice
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/3 cup chilled solid vegetable shortening
7 tablespoons sour cream

Instructions

Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour.

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