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Categories:
sugar flour cinnamon nutmeg salt Pippin apricot brandy butter bourbon pecans milk raisins apricot preserves
Viewed: 46 - Published at: 6 years agoIngredients
- dough for 9-inch 2-crust pie
- 3/4 to 1 c. sugar
- 2 Tbsp. flour
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/4 tsp. salt
- 6 to 7 c. peeled and cored pippin or green apples, sliced 1/4-inch thick
- 4 Tbsp. apricot brandy or orange liqueur
- 1 Tbsp. butter
- 2 Tbsp. bourbon
- 1/2 c. toasted pecans or walnuts
- milk as needed
- 1/2 c. raisins (plumped in bourbon, cover in bourbon and set overnight)
- 1 (11 oz.) jar apricot preserves
Method
- Preheat oven to 425°.
- Combine sugar, flour, cinnamon, nutmeg and salt.
- Mix apples and bourbon.
- Add sugar mixture, pecans and raisins to apples.
- Mix.
- Line a greased 9-inch pie plate with pastry.
- Paint bottom with apricot glaze (jar apricot preserves and 4 tablespoons apricot brandy or orange liqueur).
- Heap apple mixture in pastry.
- Dot with butter.
- Roll remaining pastry; place on top of apples, flute edges and cut vents in top pastry to allow steam to escape.
- Brush top crust with milk and dust with sugar. Bake in lower third of oven for 50 to 60 minutes, or until crust is browned and apples tender.
