Apple-Bourbon Pie Recipe

Southern Living Staff
Updated

Yields: 1 (9-inch) pie

Ingredients

  • 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 (15-ounce) package refrigerated piecrusts

  • 2 teaspoons apricot preserves, melted

  • 1 tablespoon buttermilk

  • 1 tablespoon sugar

Directions

  1. Combine raisins and bourbon, and let soak at least 2 hours.

  2. 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.

  3. Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and 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, and sprinkle pie with 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. Bake at 350° for 30-35 additional minutes.