Shelly's Recipe

APPLE BOURBON PIE

Category: Pies - Fruit

1/2 cup raisins
1/2 cup Bourbon
3 lbs Granny Smith apples, about 9 to 10 apples
3/4 cup granulated sugar
2 tbsp flour
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 cup chopped pecans, toasted*
Pie pastry for 2-crust pie
2 tsp apricot or pineapple preserves, melted
1 tbsp buttermilk or evaporated milk
1 tbsp sugar

Combine raisins and bourbon; let soak for 1 1/2 to 2 hours. Peel apples; cut into 1/2-inch slices. Arrange apple slices in a steamer over boiling water. Cover and steam 10 minutes, or until apple slices are tender.

Combine 3/4 cup sugar, the flour, cinnamon, salt, and nutmeg in a large bowl; add apple slices, raisin mixture, and pecans, stirring well to combine. Fit 1 pie crust into a 9-inch pie plate; brush preserves over the pastry.

Spoon apple filling mixture into pie crust. Roll remaining pie crust out; cut out several leaf shapes, marking veins with a sharp knife. Arrange the pastry leaves over apple filling mixture; brush leaves with buttermilk or evaporated milk, and sprinkle pie with the remaining 1 tablespoon sugar.

Bake at 450 on lower rack of oven for 15 minutes. Shield edges of pie with strips of aluminum foil to prevent over-browning. Reduce oven temperature to 350° and bake 30 to 35 minutes longer.