Bourbon Apple Pie With Raisins and Pecans
Bourbon soaked raisins and pecans are added to this holiday-ready apple pie. Get this 5-star recipe for bourbon apple pie.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- ½cup raisins
- ½cup Kentucky bourbon
- 3pounds Granny Smith apples (about 9 to 10 apples)
- ¾cup granulated sugar
- 2tablespoons all-purpose flour
- 1teaspoon ground cinnamon
- ¼teaspoon salt
- ⅛teaspoon ground nutmeg
- ½cup pecans (chopped and toasted*)
- 1prepared pie pastry (for 2-crust pie)
- 2teaspoons apricot or pineapple preserves (melted)
- 1tablespoon buttermilk (or evaporated milk)
- 1tablespoon sugar
Instructions
Step 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 10 minutes, or until apple slices are tender.Step 2
Combine 3/4 cup sugar, the flour, cinnamon, salt, and nutmeg in a large bowl; add apple slices, raisin mixture, and the toasted pecans, stirring well to combine.Step 3
Fit 1 pie crust into a 9-inch pie plate; brush preserves over the pastry. Spoon apple filling mixture into pie crust.Step 4
Roll remaining pie crust out; 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.Step 5
Bake at 450 F on lower rack of oven for 15 minutes. Shield edges of pie with strips of aluminum foil to prevent over-browning. Reduce oven temperature to 350 F and bake 30 to 35 minutes longer.