Instructions

1. For the Crust:
2. Using a food processor combine flour, salt, and sugar on and pulse for 30 seconds.
3. Cut butter into 1/2-inch cubes and add to flour mixture and pulse until mixture looks crumbly, with bits of dough the size of peas, about 1 minute.
4. Add 4 tablespoons ice water, 1 tablespoon at a time, mixing on low speed for 10 seconds after each addition. After final addition, dough should begin to clump together in a ball. If it doesn’t, continue mixing for about 10 seconds longer. (If it still looks too dry, add 1 more tablespoon ice water.) Gently mold dough into a disk, cover in plastic wrap, and refrigerate for at least 1 hour.
5. Transfer unwrapped dough to a lightly floured surface.
6. Roll into a 1/8-inch-thick circle large enough to cover bottom and sides of a 9-inch-diameter deep-dish pie pan; do not use a regular (shallow) pan. Transfer dough to pie pan, crimping edges with your fingers or a fork. Prick bottom with a fork.
7. For the Crumb:
8. In a food processor fitted with a metal blade, process sugars, cinnamon, salt, and flour for about 1 minute.
9. Cut butter into small pieces and add to sugar-flour mixture. Pulse 10 to 15 times until mixture is crumbly.
10. Remove from processor and refrigerate topping, covered, until ready to use.
11. For the Filling:
12. Place two large saute pans over medium-high heat and divide the 1/3 cup sugar evenly between them. I have tried it with one large pan and the two pans work better. If you do the large pan the apples don't cook evenly at all.
13. Cook the sugar without stirring, until it melts and then caramelizes and turns amber, tilting the pans a little to swirl and distribute the color, adjusting the heat as needed. As soon as the sugar melts, it will quickly start caramelizing, so be ready to add the apples immediately.
14. Add the apples to the two pans and saute until they are half-cooked and the released juices boil away until no liquid remains, 8 to 10 minutes. Toss and stir the apples often so they cook evenly on both sides.
15. Transfer the apples to a bowl and cool to room temperature.
16. Preheat the oven to 350 degrees.
17. In a large bowl, combine the brown sugar, cornstarch, pectin (if using), spices and salt, then add the rum, butter and vanilla, and stir. Add the apples and toss to combine.
18. Put the apples in a pastry-lined pie plate.
19. Sprinkle the crumb topping over the top of the pie.
20. Place the pie on a baking sheet, place in the oven, and bake for 30 minutes.
21. Tent the pie with aluminum foil and bake for an additional 30 minutes.
22. Remove the foil and bake for an additional 10-20 minutes or until the pie is evenly golden brown. Remove from oven and cool on wire rack before glazing.
23. Bring the brown sugar, corn syrup, butter, and salt to a boil in heavy bottom skillet, whisking to dissolve sugar.
24. Boil until for about 3 minutes until syrupy and slightly reduced.
25. Remove from heat, add cream and bourbon and stir until smooth.
26. Set aside too cool and thicken.
27. Pour half of the sauce onto the cooled pie once it has thickened.
28. Reserve the second half of the sauce to spoon over the pie when you serve it with ice cream.