Bourbon Apple Pie

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   1. Combine sugar, flour, cinnamon, nutmeg and salt.

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   2. Mix apples and bourbon.

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   3. Add sugar mixture, pecans or walnuts, and raisins to apples and mix all together.

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   4. Line a greased, 9-inch pie plate with half the pastry. Paint the bottom with apricot glaze. Heap the apple mixture in the pastry**. Dot with butter. Roll out the remaining pastry, place on top of the apples, flute the edges, and cut vents in top of the pastry to allow steam to escape. Brush the crust with a mixture of 1 egg plus 2 T cream and dust with sugar.

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   5. Bake 45 minutes or until the crust is browned and apples tender. (To keep the edges of the pie from getting too brown, cover them with 1-1/4 inch wide strips of foil; remove 15 min before end of baking time.)

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   Hints:

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   *To plump raisins: Cover with bourbon (or apple or orange juice) for a few hours or overnight.

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   **Place the apples on the bottom pie crust with a slotted spoon, minimizing the amount of liquid transferred to the bottom of the pie. You may also spread 1/4 c of bread crumbs over the bottom crust before adding the apple mixture to minimize amount of liquid which accumulates in the bottom of the pie. This is the secret of a good apple pie.

No additional tips available.