Heat a large sauté pan over high heat. Add the butter. Once melted, toss in the apples and season with salt, cinnamon and nutmeg. Sauté for a few minutes until apples are soft but still firm, about 6-8 minutes.
Let apples cook for a few minutes to soften.
Carefully add in the shot of bourbon--the apples may flame a bit. Once the liquid evaporates, add in the lemon juice, maple syrup and dark brown sugar. Let the mixture cook until sugar is dissolved.
Carefully add in the shot of bourbon to the apple mixture.
Sprinkle the flour over the top and mix it in. Cook the mixture for a few more minutes until thickened.
Use flour to thicken apple mixture.
Place a strainer over a bowl. Pour the apples into a strainer and reserve the extra liquid. Place apples into fridge and let cool. Place the liquid into an airtight container and save for serving.
Reserve the juice. Reheat and serve over the pie.
Roll out the pie dough in put into a 9" pie pan. Put in the cool apple filling.
Press the pastry into the bottom of the pan, and fold edges along the sides.
Roll the lattice cutter over the pie dough for the top. With the palms of your hands spread the dough apart until the lattice appears. (SImilar to stretching netting).
Lay over the top. Pinch edges to seal the pie crust.
QUICK TIP: Begin rolling the lattice cutter one inch from the edge of your pie dough. This avoids the edges getting stuck in the roller, and leaves a nice edge for crimping.
Trim off the extra crust with a small knife.
Bake for 1 hour. Let the pie rest on a cooling rack for at least an hour before serving.
Before you serve, heat the leftover apple liquid in a small pot over a low heat. Plate the pie and drizzle with the warm sauce. (I also served with a scoop of homemade vanilla ice cream). Serve warm with ice cream and reserved sauce over the top.