Apple Bourbon Pie

Step 1: Combine raisins and bourbon, and let soak at least 2 hours.

Step 2: 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.

Step 3: Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine.

Step 4: Fit 1 piecrust into a 9-inch pieplate according to package directions; brush preserves over piecrust. Spoon apple mixture into piecrust.

Step 5: 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.

Step 6: 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.