Combine flour, sugar and salt with pastry blender or 2 knives used scissor fashion. Cut in cream cheese and butter until mixture resembles coarse crumbs. Knead pastry into a ball. Flatten slightly. Cover and refrigerate one hour.
Roll out pastry between sheets of waxed paper. Peel off top paper. Invert into a 9-inch deep dish pie plate. Remove paper and flute edge. Refrigerate pastry shell at least one hour.
Preheat oven to 375 degrees F.
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 for 60 minutes. Allow to cool. Before serving, sprinkle top with confectioners sugar, if desired.
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