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Apple-Bourbon Holiday Pie




Source of Recipe


Internet


List of Ingredients




1/2 cup raisins
1/4 cup chopped fresh cranberries
1/2 cup bourbon
3 lbs. cooking apples (Granny Smith)
3/4 cup sugar
2 tbsp. all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/2 cup pecans, toasted (chopped optional)
1 (15 oz. ) pkg. refrigerated pie crusts
2 tsp. orange marmalade, at room temp.
1 tbsp. buttermilk
1 tbsp. sugar


Recipe



I find that this recipe makes more filling than originally planned for, so it might not be a bad idea to have some extra crusts around! Combine raisins with cranberries, add bourbon. Let this soak for at least 2 hours. (I leave mine overnight.) 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. (I didn't have a steamer so I put them in 1/2 inch of water in a bowl and microwaved them with a paper towel on top for five minutes. This worked just as well.) Combine 3/4 cup sugar and next four ingredients in a large bowl; add apple slices, raisin mixture (including bourbon) and toasted pecans, stirring to combine. Fit one piecrust into a 9 inch pieplate according to package directions; spread marmalade over piecrust. Spoon apple mixture into piecrust. Roll remaining piecrust to press out fold lines; cut with a 3 inch leaf-shaped cutter.(I didn't have one so I cut out Holly leaves with a dull knife, then used the knife to make vein-like indentions) Arrange pastry leaves over apple mixture; brush leaves with buttermilk, sprinkle pie with sugar. Bake at 450 degrees on lower rack of oven for 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees for 30 to 35 additional minutes. This recipe doubles well.