Tipsy Apple Pecan Pie

• 1/2 cup seedless raisins
• 2 Tbsp. bourbon
• 1/4 cup (1/2 stick) margarine or butter, softened
• 1 cup PLANTERS Pecan Halves
• 1/2 cup firmly packed light brown sugar
• pastry for 2-crust 9-inch pie
• 7 cups peeled sliced apples Safeway 1 lb For $0.99 thru 02/09
• 1/2 cup granulated sugar
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 Tbsp. flour
• 1/2 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 cup thawed COOL WHIP Whipped Topping

1. Preheat oven to 450F.
2. Mix raisins and bourbon; set aside.
3. Spread all of the margarine onto bottom and up side of 9-inch pie plate.
4. Press pecans, top sides down, in margarine; pat brown sugar evenly over pecans.
5. Divide pastry in half; roll out one half to 10-inch circle on lightly floured surface.
6. Place over brown sugar in pie plate.
7. Drain raisins; discard liquid.
8. Toss raisins with apples, granulated sugar, lemon juice, flour, cinnamon and salt.
9. Spoon over pie crust in pie plate.
10. Roll out remaining pastry to 10-inch circle.
11. Place over apple mixture; crimp edges of pastry together to seal.
12. Prick top crust with fork to allow steam to vent.
13. Bake 10 minutes.
14. Reduce heat to 350F.
15. Bake an additional 45 minutes or until top crust is lightly browned.
16. Cool on wire rack 5 minutes or until filling stops bubbling.
17. Place serving plate over pie; carefully invert pie onto plate.
18. Remove pie plate.
19. Cool completely.
20. Serve topped with whipped topping.

raisins, bourbon, margarine, halves, brown sugar, pastry, apples, granulated sugar, lemon juice, flour, ground cinnamon, salt

Taken from www.kraftrecipes.com/recipes/tipsy-apple-pecan-pie-54583.aspx (may not work)