This showstopper of an apple pie hits all the marks for a fall dessert: whiskey, ginger and a blend of warm spices perfectly paired with sweet-tart apples wrapped up in a crisp, flaky crust. Make the pâte brisée the day before baking to ensure your crust is relaxed and ready to roll—and to save time on bake day. This autumnal whiskey-ginger apple pie recipe uses a deep-dish pie pan to create impressive, indulgent slices.

Pâte Brisée:

• 3¼ cups (450 grams) all-purpose flour
• 3 tablespoons (40 grams) granulated sugar
• 1½ teaspoons coarse salt
• 3 sticks (1½ cups, 24 tablespoons or 339 grams) very cold unsalted butter, cut into small pieces
• ½–¾ cups ice water

Whiskey-Ginger Apple Filling:

• 3 pounds (about 1.5 kilograms) Granny Smith or other tart apples, peeled, cored, and roughly chopped into ½-inch pieces
• 1½ cups (330 grams) turbinado sugar
• ¼ cup whiskey
• ¾ teaspoon ground cinnamon, optional
• ¼ teaspoon ground cardamom, optional
• Coarse salt
• 3 tablespoons ginger juice (see Note below)
• ¼ cup (33 grams) cornstarch
• 2 tablespoons (28 grams) unsalted butter

For Assembly:

• All-purpose flour, for dusting
• 1 egg, lightly beaten
• Turbinado sugar, for sprinkling

Pâte Brisée:

1. Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter and toss gently with your hands to distribute. Pulse until the butter is the size of small peas, about 15 times. Stream the ice water into the food processor through the feed tube while pulsing, until the mixture is still crumbly but holds together when gently squeezed. You may not need the full amount of water.
2. Transfer the mixture to a large bowl. Using your hands, gently toss to ensure any unmixed flour is evenly distributed throughout. Next, divide the mixture into 3 equal parts. Take 1 of these parts and divide it into 2 equal halves. Then, combine 1 of these halves with another of the initial thirds. This will give you 3 portions: 1 large, 1 medium and 1 small.
3. Working with 1 portion of dough at a time, transfer the crumbly mixture to the center of a large piece of cling-film. Use the edges of the cling-film to gather and press the crumbs into the center of the film, squeezing the crumbs together to form a disc of dough about ¾-inch thick. Loosely wrap the plastic around the dough and use a rolling pin to flatten and compress the dough into an even thickness. Repeat with the remaining dough portions and refrigerate for at least 1 hour, preferably overnight.

Apple Filling:

1. In a large bowl, combine the apples, turbinado sugar, whiskey, cinnamon, cardamom and a generous pinch of salt. Stir to coat the apples evenly with the sugar and spices, then set aside to macerate for about 1 hour.
2. Drain the apples, straining the accumulated juices into a small saucepan along with the ginger juice. Whisk in the cornstarch, then add the butter and set over medium heat. Bring to a boil, stirring constantly, until the mixture is the consistency of thick caramel sauce, about 5 minutes. Pour the sauce over the apples and stir gently to combine. Set aside to cool.

Assembly:

1. Preheat the oven to 425°F with a baking stone or rimmed sheet pan on the center rack.
2. On a lightly floured work surface, roll the large disc of dough to a circle about 14-inches in diameter and about ⅛-inch thick. Gently fit into the Laura Kim Scalloped Pie Dish, leaving about ½-inch overhang around the outside of the pan. Refrigerate for at least 30 minutes.
3. Meanwhile, roll out the medium disc of dough to a circle about 12-inches in diameter and about ⅛-inch thick. Set on a parchment lined sheet pan, loosely cover with plastic and refrigerate.
4. Roll the small disc of dough to a circle about 10-inches in diameter and about ⅛-inch thick, and freeze for 10 minutes. Use a paring knife to cut leaf shapes out of the chilled dough and imprint each leaf with a veining pattern using the back of the knife. Freeze the prepared leaves until ready to assemble the pie.
5. Set the Laura Kim Dog Pie Vent in the center of the prepared pie dish and spoon the apple filling around it, mounding the apples towards the center of the pie.
6. Brush the overhanging edge of dough with lightly beaten egg. Using a small round cutter or a paring knife, cut a 1-inch hole in the center of the 12-inch disc of doughwire rack to cool completely before serving.
7. Brush the surface of the pie with beaten egg and arrange the leaf cutouts on top of the crust. Brush again with beaten egg and sprinkle generously with turbinado sugar. Refrigerate the pie for 15 minutes.
8. Transfer the assembled pie to a parchment-lined rimmed baking sheet and set on the preheated baking stone or baking sheet. Bake until the crust is deep golden brown and the filling is bubbling in the center, about 90 minutes, tenting with aluminum foil if the top crust is darkening too quickly.
9. Set on a wire rack to cool completely before serving.

To make ginger juice without a juicer, combine about 4 inches of scrubbed ginger and ½ cup water in a blender. Puree until liquified, about 2 minutes, then strain through a fine mesh sieve. Use the leftover juice to make a soothing tea by mixing with hot water and honey.

You can macerate the apples the night before baking and refrigerate overnight.

This whiskey-ginger apple pie is best the day it’s baked. Leftovers can be stored in the refrigerator for up to 3 days.

Laura Kim’s Scalloped Cookie Stamp gives these savory herb crackers a delightful appearance. You can swap the dill for another herb of your choosing (try rosemary or sage!) or omit it entirely to make a simple shortbread cracker perfect for your next cheese board.

• 1½ cups (213 grams) all-purpose flour, plus additional for dusting
• 1 cup (50 grams) shredded parmesan cheese, plus additional for sprinkling
• 1 stick (8 tablespoons, ½ cup or 113 grams) unsalted butter, softened
• 1 tablespoon minced fresh dill
• ½ teaspoon coarse salt
• ¼ teaspoon freshly ground black pepper, plus additional for sprinkling
• Freshly grated nutmeg
• Edible flowers or tender herbs, such as marigold, sage, carrot leaves or 
flowering dill, for garnish, optional

• Preheat the oven to 350°F with racks in the upper- and lower-third positions. 
Line 2 rimmed baking sheets with parchment paper.
• Combine the flour, parmesan, butter, dill, salt, black pepper and a pinch of nutmeg in the bowl of a food processor. Pulse to combine, then process until a soft dough forms, about 2 minutes.
• Use a 1 tablespoon scoop to portion the dough into about 24 pieces, then round 
each into a ball. Working with 1 portion of dough at a time, flatten each ball into a 
disc about ¼-inch thick. Dip 1 side of the disc in flour and place, floured side up, on a prepared baking sheet. Arrange edible flower petals or tender herbs on top of the disc, if desired. Dip the Laura Kim Scalloped Cookie Stamp in flour and press firmly onto 
the dough. Using one hand to hold the parchment in place, pull the stamp off the shortbread in a quick motion. Repeat with remaining dough, arranging about 12 crackers on each baking sheet and wiping the stamp clean in between uses, as needed.
• Freeze the crackers until firm, about 10 minutes. Use a paring knife to trim off any rough edges. Sprinkle the crackers with additional parmesan and black pepper.
• Bake until the crackers are firm to the touch and the edges are lightly golden brown, 16–18 minutes, rotating the pans halfway through the baking time.
• Transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

The savory herb shortbread cracker dough recipe can be made and refrigerated for up to 3 days before baking; bring to room temperature before shaping.

Shaped shortbreads can be frozen before baking for up to 1 month and baked from the freezer (an additional 5 minutes of baking may be required).