Tipsy Apple Pecan Pie

1/2 C         Seedless Raisins
  2  Tbs.     Bourbon
1/2 stick    Butter softened
  1  C         Pecan halves
1/2 C         Firmly packed brown sugar
   2             Pastry for 9" pie

    7 C         Apples- peeled and sliced
1/2 C          Sugar
    1 Tbs.     Lemon juice
    1 Tbs.     Flour
1/2 Tsp.      Cinnamon
1/4 Tsp.      Salt


Preheat oven to 450F.  Mix raisins and bourbon set aside.  Spread butter on bottom and up side of 9" pie plate.  Press pecans, top side down, in butter, pat brown sugar evenly over pecans.  Divide pasty in half, rollout one half to 10 inch circle on lightly floured surface.  Place over brown sugar in pie plate.

Drain raisin and discard liquid.  Toss raisins with apples, sugar and lemon juice flour, cinnamon and salt.  Spoon over pie crust.  Roll out remaining pastry to 10" circle.  Place over apple mixture.  Crimp edges of pastry together to seal.  Prick top crust with fork to allow steam to vent.

Bake 10 minutes.  Reduce heat to 350F.  Bake an additional 45 minutes or until top crust is lightly browned.  Cool on wire rack for 5 minutes or until filling stops bubbling.  Place serving plate over pie.  Carefully invert pie.  Remove pie plate.  Cool completely.

Makes 8 servings

Place baking sheet or piece of foil under pie plate in oven to prevent from spilling.