6 oz. cream cheese
2 tbsp. sugar
2 sticks unsalted butter
2 c. flour
1/2 tsp. salt

Cut cheese and butter in small pieces. Mix the above to form ball, refrigerate 1 hour. Roll out between 2 sheets of wax paper. Line 9-inch pie pan, flute edge. Refrigerate 1 hour.

FILLING:

6 c. thinly sliced apples
1/2 c. chopped walnuts
1 c. plus 3 tbsp. sugar
6 tsp. flour
3 eggs
3/4 c. butter
2 tbsp. bourbon

Arrange apples in crust. Combine sugar and eggs until smooth. Melt butter over heat; whisk into sugar mixture. Add walnuts and bourbon. Bake at 375 degrees for 1 hour.