Bourbon Apple Pie

• dough for 9-inch 2-crust pie
• 3/4 to 1 c. sugar
• 2 Tbsp. flour
• 1 tsp. cinnamon
• 1/8 tsp. nutmeg
• 1/4 tsp. salt
• 6 to 7 c. peeled and cored pippin or green apples, sliced 1/4-inch thick
• 4 Tbsp. apricot brandy or orange liqueur
• 1 Tbsp. butter
• 2 Tbsp. bourbon
• 1/2 c. toasted pecans or walnuts
• milk as needed
• 1/2 c. raisins (plumped in bourbon, cover in bourbon and set overnight)
• 1 (11 oz.) jar apricot preserves

1. Preheat oven to 425u0b0.
2. Combine sugar, flour, cinnamon, nutmeg and salt.
3. Mix apples and bourbon.
4. Add sugar mixture, pecans and raisins to apples.
5. Mix.
6. Line a greased 9-inch pie plate with pastry.
7. Paint bottom with apricot glaze (jar apricot preserves and 4 tablespoons apricot brandy or orange liqueur).
8. Heap apple mixture in pastry.
9. Dot with butter.
10. Roll remaining pastry; place on top of apples, flute edges and cut vents in top pastry to allow steam to escape.
11. Brush top crust with milk and dust with sugar. Bake in lower third of oven for 50 to 60 minutes, or until crust is browned and apples tender.

sugar, flour, cinnamon, nutmeg, salt, pippin, apricot brandy, butter, bourbon, pecans, milk, raisins, apricot preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1057917 (may not work)