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Apple Bourbon Pie Recipe

Baking Directions

For a great combination of baking apple; use Granny Smith apples with Braeburn apples, or Northern Spies apples with Newtown apples or all apples together. Pan size: 9 inch round baking dish Temp: 450°F degrees for 15 minutes, reduce heat to 350°F degrees for 30 minutes longer. Baking time: 45 minutes

Apple Bourbon Pie

1/2 cup raisins
1/2 cup Bourbon
3 pounds Granny Smith apples, about 9 to 10 apples
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted*
pie pastry for 2 - crust pie
2 teaspoons apricot or pineapple preserves, melted
1 tablespoon buttermilk or evaporated milk
1 tablespoon sugar

1. 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 for 10 minutes, or until apple slices are tender.

2. Combine 3/4 cup sugar, the flour, cinnamon, salt, and nutmeg in a large bowl; add the apple slices, raisin mixture, and pecans, stirring well to combine.

3. Fit 1 pie crust into a 9-inch pie plate; brush apricot or pineapple preserves over the pastry. Spoon apple filling mixture into pie crust.

4. Roll out the remaining pie crust; 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.

5. Bake apple bourbon pie on the lower rack of oven for 15 minutes. Shield edges of pie with strips of aluminum foil to prevent over-browning. Reduce oven temperature and bake 30

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an un greased skillet over medium heat, stirring, until golden brown and aromatic.

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