The first time I ate apple pie with hard sauce was on a 1977 trip to Santa Fe, when I was still unfortunate enough to live elsewhere. One slice of the Pink Adobe’s signature dessert and I had another item to add to my growing list of reasons to someday live in New Mexico. This isn’t the restaurant’s pie or its style of sauce, but the Pink's late owner, Rosalea Murphy, always comes to mind whenever I put together this combination. Santa Fe Spirits makes a barrel-aged apple brandy that’s perfect as the “hard” part of the sauce, though you can use another apple brandy, or even any plain brandy you have on hand. The adult-rated sauce melts into rivulets over the warm pie, releasing the aroma of apples and brandy. For kids and teetotalers, a scoop of vanilla or cinnamon ice cream can be a welcome replacement. Lard and butter meld together for an extra-flavorful, ultra-flaky crust, but you can substitute vegetable shortening for lard. Get seasonal apples from a local market, pile them high, and you’ll have a remarkable pie.