Apple Bourbon Pie recipe

Ingredients:
1/2 cup raisins
1/2 cup bourbon
3 lb cooking apples
3/4 cup
sugar
2 tbl all-purpose flour
1 tsp ground cinnamon
1/4 tsp salt

1/8 tsp ground nutmeg
1/2 cup chopped pecnas or walnuts toasted

1 pkt refrigerated piecrusts (15z)
2 tsp apricot preserves melted

1 tbl buttermilk
1 tbl sugar

Procedures:
Combine raisins and bourbon,
and let soak for at least 2 hours. 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. Combine 3/4 cup sugar
and next 4 ingredients in a large bowl; add apple slices, raisin mixture,
and pecans, stirring to combine. Fit 1 piecrust into a 9-inch pieplate
according to package directions; brush preserves over piecrust. Spoon apple
mixture into piecrust. Roll remaining piecrust to press out fold lines; cut
with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter
or sharp knife. Arrange pastry leaves over apple mixture; brush leaves with
buttermilk, and sprinkle pie with sugar. Bake at 450 degrees F. on lower
rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to
prevent excessive browning. Bake at 350 degrees F. for 30 to 35 additional
minutes.
Yield: 1 (9-inch) pie.