Bourbon Caramel Apple Pie

DoughStep 1Whisk 3⅓ cups (417 g) all-purpose flour, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ½ tsp. baking powder in a large bowl to combine. Add 4 oz. chilled cream cheese, cut into 1" pieces; rub into dry ingredients with your fingers until incorporated (mixture will look very shaggy). Add 1¼ cups (2½ sticks) chilled unsalted butter, sliced ½" thick, and toss to coat in flour, then smash with your fingers into smaller, flatter pieces (about chickpea-size).Step 2Make a well in the center of mixture and pour in ½ cup ice water. Toss with a fork or your hands to distribute, then knead in bowl a couple of times to bring dough together (some dry bits may remain).Step 3Turn out dough onto a surface lightly dusted with rice flour or all-purpose flour; dust top of dough with flour. Roll out to a ½"-thick rectangle. Fold dough in half, rotate 90°, and fold in half again. Roll out again to a ½"-thick rectangle and repeat folding process, dusting with more flour as needed to prevent sticking. Divide dough in half and pat each piece into a ½"-thick disk. Wrap each disk tightly in plastic. Chill at least 2 hours and, preferably, up to 12 hours.Do Ahead: Dough can be made 1 month ahead. Wrap each disk in 2 layers of plastic and freeze instead of chilling. Thaw in refrigerator 12 hours before using.Filling and AssemblyStep 4Place 1 cup (200 g) granulated sugar and ½ cup water in a medium Dutch oven or other heavy pot and cover. Bring to a boil over medium heat (no need to stir); cook until sugar is dissolved, 4–7 minutes total. Uncover and continue to cook, stirring or swirling pot occasionally, until caramel turns a deep golden brown, 10–12 minutes.Step 5Add zest of 1 lemon, 3 lb. Honeycrisp apples (about 6 large), peeled, cored, quartered, thinly sliced crosswise, ½ cup bourbon, 4 Tbsp. unsalted butter, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. ground cinnamon to caramel (it may become stiff). Cover and cook, stirring occasionally, until caramel dissolves and apples have released a generous amount of liquid and are tender but still retain their shape (they should look mostly translucent), 15–18 minutes.Step 6Stir ⅓ cup heavy cream, 3 Tbsp. cornstarch, and 2 Tbsp. cool water in a small bowl until cornstarch is dissolved. Pour into apple mixture and cook (it should be bubbling), stirring often, until mixture is thick, about 5 minutes. Transfer filling to a large bowl; let cool. Cover and chill until cold, at least 45 minutes.Step 7Meanwhile, let dough sit at room temperature 5 minutes. Unwrap 1 disk and roll out on a surface lightly dusted with rice flour or all-purpose flour to a 12" round, about ¼" thick. Brush excess flour from dough and wrap around rolling pin. Transfer to a 9"-diameter pie pan (such as East Fork Spun Iron Pie Dish). Unfurl into pan, then lift edges and allow dough to slump down into pan. Trim, leaving about a 1" overhang. Chill 15 minutes.Step 8Unwrap remaining disk; roll out on surface lightly dusted with more rice flour to a 18x12" rectangle, about ⅛" thick. Brush excess flour from dough and transfer to a large parchment-lined baking sheet. Brush dough with a thin film of cold water; sprinkle remaining ¼ cup (50 g) granulated sugar over and press gently with your hands to cover dough completely in an even layer (coating dough before cutting into strips will give you the most even coverage). Chill 15 minutes.Step 9Place a rack in middle of oven; preheat to 375°. Spoon chilled filling into pie pan and smooth surface to level. Using a ruler, cut dough rectangle into 1"-wide strips. Lay 5–8 strips over filling, spacing evenly across surface to cover. Weave another 5–8 strips over, then under, alternating to create a lattice crust (you may not use all of the strips). Trim overhang to match bottom crust. Press edges of top and bottom crusts firmly together to seal, then trim again, leaving about ¼" overhang. Fold overhang up and over lattice so crust is flush with edges of pan and crimp as desired with lightly floured fingers.Step 10Place pan on a rimmed baking sheet (to catch drips) and bake pie until crust is set and golden, 45–50 minutes. Reduce oven temperature to 350°; continue to bake until crust is deep golden brown and filling is bubbling up through lattice, 40–50 minutes more. Transfer pan to a wire rack and let pie cool in pan at least 4 hours before serving.Do Ahead: Filling can be made 2 days ahead; keep chilled. Pie can be baked 1 day ahead; store, loosely covered, at room temperature.