October 08, 2017
Desserts, Alcohol, Fruit,
Apple, Raisin, Easy/Beginner Cooking, Kid Pleaser, Christmas, Entertaining, Fall/Autumn, July 4th, Thanksgiving, Winter, Oven Bake, Stove Top, Vegetarian, Pies more
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"From Southern Living, the filling, which can be made with any type of cooking apples, also includes bourbon-infused raisins, and chopped, toasted pecans. Unlike most apple pie recipes, this recipe calls for the apple slices to be steamed in a steamer basket, which makes for a more soft and tender filling. To save time, it calls for refrigerated piecrusts, which is also used to make decorative pastry leaves to decorate the top of the pie."
Combine raisins and bourbon, and let soak 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.
Lightly roll the remaining piecrust to press out fold lines; cut leaves with a 3-inch leaf-shaped cutter. Mark veins on leaves with a sharp knife. Arrange pastry leaves over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar.
Bake at 450° on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350° for 30-35 additional minutes.
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