Shelly's Recipe

APPLE BOURBON PIE

Category: Pies - Fruit

1/2 cup raisins and bourbon
3 lbs cooking apples, peeled and cut into 1/2 inch slices
3/4 cup sugar
2 tbsp flour
1 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1/2 cup chopped pecans or walnuts, toasted
1 pkg refrigerated pie crust
2 tsp apricot preserves, melted
1 tbsp buttermilk
1 tbsp sugar

Combine raising and bourbon and let soak at least 2 hours. Arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apples are tender. Combine sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine.

Fit 1 pie crust in a 9 inch pie plate according to package directions; brush preserves over crust. Spoon apple mixture into crust. Roll remaining crust to press out fold lines; cut with a 3 inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or knife.

Arrange pastry leaves over apple mixture; brush leaves with buttermilk; sprinkle pie with sugar. Bake at 450 on lower rack for 15 minutes. Shield edges of pie with strips foil to prevent over browning. Bake at 350 for 30-35 additional minutes.