Rose Apple Pie

To Make Prepare the Apple Filling:

1. Squeeze the lemon into a medium bowl. Using a mandolin (set on the second setting), slice each quartered apple into 1/8-inch slivers.
2. As the apples are sliced, transfer them to the bowl and toss them in the lemon juice; this will prevent them from browning. (Reserve one quarter of an apple for the center - we're going to slice that later).
3. Repeat until all the apples are sliced and in the bowl. To the bowl, add the brown sugar, flour, cinnamon, nutmeg and salt. Toss until evenly coated.

To Assemble the Pie:

1. Roll out your pie crust and place it in a 9-inch pie pan or 9-inch tart shell. (I chose the latter.) Trim the edges and discard. If you're using a tart shell, you can simply roll the rolling pin on top to trim it. Feel free to add a crimped edge to the pie if you're using a pie plate.
2. Arrange the apple slices side-by-side, placing the cut side down on the pie crust. Start closest to the edge of the tart shell/pie plate. Continue as you work yourself around. This will take a good 15 minutes.
3. As you get to the center, you'll need apple slivers that are very thin. Slice the reserved quarter of an apple very thinly (on the mandolin's first setting) and arrange it until the gap in the center is completely closed.
4. I took a few slices and rolled it onto itself to and placed that in the very center like a rose's center.

To Chill the Pie:

1. Transfer the pie to the freezer and freeze until firm, about 20 minutes. Preheat your oven to 350 degrees F. Brush the edges of the crust with egg wash and place in the oven for 30 minutes, check on it at the 30 minute mark and if the tops of the apples are getting too brown, place a circle of foil right on top. I did this to make sure the tops of the apples didn't burn but the crust was baked through. Bake for an additional 20 minutes, until the crust is lightly golden brown. Allow to come to room temperature on a cooling rack.

To Make the Glaze:

1. In a saucepan medium, placed over moderately high heat, warm the honey on the stove. Pour in the bourbon and cook for an additional minute or two. Just to cook some of the alcohol out.
2. Brush the pie liberally with the warm glaze. Top with flakey sea salt and serve with ice cream or whipped cream.