Desert
Recipe Categories
Back To Pie

Lynn's Apple Bourbon Pie

1/2 cup raisins 
1/2 cup bourbon 
3 pounds cooking apples 
3/4 cup sugar 
2 tablespoons all-purpose flour 
1 teaspoon ground cinnamon 
1/4 teaspoon salt 
1/8 teaspoon ground nutmeg 
1/2 cup chopped pecans or walnuts, toasted 
1 pkg (15oz) refrigerated piecrusts 
2 teaspoons apricot preserves, melted 
1 tablespoon buttermilk 
1 tablespoon sugar 

Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender.
Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine.

Fit 1 piecrust into a 9-inch pieplate according to package directions; brush preserves over piecrust. Spoon apple mixture into piecrust.

Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar.

Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional minutes.
Yield: 1 (9-inch) pie.

I always felt that the great high privilege, relief and comfort of friendship was that one had to explain nothing.

- Katherine Mansfield