Peel the apples. Quarter them, cut out the core and then quarter the sections into slices. 

Heat a large sauté pan over high heat. Add the butter. Once melted, toss in the apples and season with salt, cinnamon and nutmeg. Sauté for a few minutes until apples are soft but still firm, about 6-8 minutes. Carefully add in the shot of bourbon--the apples may flame a bit. Once the liquid evaporates, add in the lemon juice, maple syrup and dark brown sugar. Let the mixture cook until sugar is dissolved. Sprinkle the flour over the top and mix it in. Cook the mixture for a few more minutes until thickened. 

Place a strainer over a bowl. Pour the apples into a strainer and reserve the extra liquid. Place apples into fridge and let cool. Place the liquid into an airtight container and save for serving. 

Roll out the pie dough in put into a 10-inch pie pan. Put in the cool apple filling and top with pie dough, cutting in a few holes for venting or braided into a lattice. 

Bake at 375°F for 1 hour. Let the pie rest for at least an hour before serving. 

When you’re ready to serve, heat the leftover apple liquid in a small pot over a low heat. Plate the pie and drizzle with the warm sauce.