½ cup bourbon
3 pounds apples, peeled, sliced
¾ cup sugar
2 tablespoons all-purpose flour
1 tablespoon cinnamon
¼ teaspoon salt
1/8 teaspoon nutmeg
½ cup chopped pecans or walnuts, toasted
1 (15-ounce) package refrigerated pie crusts
2 teaspoons apricot preserves
1 tablespoon buttermilk1 tablespoon sugar
Combine raisins and bourbon in a small bowl; soak 2 hours. Preheat oven to 450°F. Place apples in a large pot and add just enough water to cover. Bring to a boil over high heat, reduce to a simmer, and cook, covered, until apples are tender, about 15 minutes. Combine sugar, flour, cinnamon, salt, and nutmeg in a large bowl; add apples, raisins in liquid, and pecans, stirring. Fit 1 pie crust into a 9-inch pie plate; brush preserves over the surface. Spoon apple mixture evenly into pie crust. Roll remaining pie crust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves over apple mixture; brush leaves with buttermilk and sprinkle with sugar.Bake 15 minutes; reduce oven temperature to 350°F and bake an additional 30 to 35 minutes, until pie is bubbling.
