Ingredients
½ cup raisins
½ cup bourbon
3 lb cooking apples
¾ cup sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp salt
⅛ tsp ground nutmeg
½ cup pecans , or walnuts, chopped and toasted
15 oz pie crusts, refrigerated
2 tsp apricot preserves, melted
1 tbsp buttermilk
1 tbsp sugar
Preparation
Preheat oven to 45o degrees F.
Combine raisins and bourbon. Soak for at least 2 hours.
Peel apples and cut into ½-inch slices. Boil water in a steamer and arrange apple slices. Place apples in the steamer basket and cover. Steam for 10 minutes or until apples are tender.
Mix sugar, flour, cinnamon, salt, and nutmeg in a large bowl. Add apple slices, raisins, and pecans, stirring to combine.
Fit 1 piecrust into a 9-inch pie plate according to package directions. Brush apricot preserves over piecrust. Spoon apple mixture into piecrust.
Roll remaining pie crust and create some simple decorations for the pie, as desired.
Arrange pastry decorations over apple mixture and brush with buttermilk. Sprinkle pie with sugar.
Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake on the lower rack of oven for 15 minutes.
Lower heat to 350 degrees F and bake for 30 to 35 additional minutes. Once done, let cool and serve.
