|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 87g||32%|
|Dietary Fiber 8g||28%|
|Total Sugars 46g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This bourbon apple pie is filled with delicious flavor and texture. Chopped toasted pecans and bourbon-soaked raisins give this recipe a nice twist over the classic apple pie. The combination of warm apples, spices, along with the raisins and pecans, make this pie unforgettable and will become a favorite in your home.
This rich and flavorful 2-crust apple pie is perfect for that special dinner or holiday dessert. Topping it off with whipped cream or vanilla ice cream adds to the decadence of each and every single bite.
1/2 cup raisins
1/2 cup Kentucky bourbon
3 pounds Granny Smith apples (about 9 to 10 apples)
3/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup pecans, chopped and toasted
1 prepared pie pastry (for 2-crust pie)
2 teaspoons apricot or pineapple preserves, melted
1 tablespoon buttermilk, or evaporated milk
1 tablespoon sugar
Combine raisins and bourbon; let soak for 1 1/2 to 2 hours. Peel apples; cut into 1/2-inch slices. Arrange apple slices in a steamer over boiling water. Cover and steam 10 minutes, or until apple slices are tender.
Combine 3/4 cup sugar, the flour, cinnamon, salt, and nutmeg in a large bowl; add apple slices, raisin mixture, and the toasted pecans, stirring well to combine.
Fit 1 pie crust into a 9-inch pie plate; brush preserves over the pastry. Spoon apple filling mixture into pie crust.
Roll remaining pie crust out; cut out several leaf shapes, marking veins with a sharp knife. Arrange the pastry leaves over apple filling mixture; brush leaves with buttermilk or evaporated milk, and sprinkle pie with the remaining 1 tablespoon sugar.
Bake at 450 F on lower rack of oven for 15 minutes. Shield edges of pie with strips of aluminum foil to prevent over-browning. Reduce oven temperature to 350 F and bake 30 to 35 minutes longer.
- If you don't have bourbon, you may use whiskey.
- If you don't want to use alcohol, combine 2 tablespoons of vanilla extract with 6 tablespoons of water.
- To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.