1 c. all purpose flour
1 tbsp. sugar
1/4 tsp. salt
1 (3 oz.) pkg. cream cheese, cubed
1/2 c. unsalted butter, cubed

In large bowl combine flour, sugar and salt. With pastry blender cut in cream cheese and butter until mixture resembles coarse crumbs. Knead into ball; flatten slightly. Cover and refrigerate one hour. Roll out between 2 sheets waxed paper. Peel off top paper; invert into 9 inch deep dish pie plate. Flute edge. Refrigerate one hour.

FILLING:

6 c. peeled, thinly sliced cooking apples
1 c. plus 3 tbsp. sugar
3 eggs
3/4 c. butter, melted
1/2 c. chopped walnuts
2 tbsp. bourbon

Arrange apples in pastry shell. In medium bowl combine sugar, flour and eggs; stir with wire whisk until smooth. Slowly stir in melted butter, then walnuts and bourbon. Pour over apples. Bake 60 minutes at 375 degrees. Cool. Before serving top with dusting of confectioners' sugar.