Apple-Bourbon Pie
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| ½ cup | raisins |
| ½ cup | bourbon |
| 3 lbs | cooking apples |
| ¾ cup | sugar |
| 2 Tbs | all-purpose flour |
| 1 tsp | cinnamon |
| ¼ tsp | salt |
| 1/8 tsp | nutmeg |
| ½ cup | chopped pecans, toasted |
| 2 each | refrigerated pie crusts, 9" (15 oz package) |
| 2 tsp | apricot preserves, melted |
| 1 Tbs | buttermilk |
| 1 Tbs | sugar |
1. Combine raisins & bourbon & let soak at least 2 hours. Note: I don't like raisins in my apple pie, so I skip this step & just add the bourbon directly to the filling mixture later.
2. Peel apples & cut into ½-in slices; arrange apples slices in a steamer basket over boiling water. Cover & steam 10 minutes or until apples slices are tender.
3. Combine ¾ cup sugar & next 4 ingredients in a large bowl; add apple slices, raisin mixture & pecans, stirring to combine.
4. Fit 1 piecrust into a 9-inch pieplate according to package directions; brush preserves over piecrust. Spoon apple mixture into piecrust.
5. Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry wheel or sharp knife. Arrange pastry leaves over apple mixture; brush leaves with buttermilk & sprinkle pie with 1 tablespoon sugar.
6. Bake at 450° on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Reduce oven temperature to 350° & bake 30-35 additional minutes.
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