Apple pie, updated

Last year I posted my apple pie recipe, which many people have come back for this year.


Yesterday I baked another one, only this time I added 1 cup seedless raisins soaked in 1/2 cup of Wild Turkey bourbon for two days.

Apple, pecan and raisin pie:
(In a glass dish, marinade 1 cup of raisins in 1/2 cup of Wild Turkey for two days. Cover and set aside)
Heat oven to 400F.

In a very large bowl, mix:
8 large apples, peeled and cored, and cut into large (1/4" thick) pieces
(You might want to caramelize the apples slightly.)
1 tbs cinnamon
1 tsp vanilla extract
1/4 tsp salt
juice of 1/2 lemon
1 cup pecan pieces. You can also use chopped walnuts.
1 cup red seedless raisins soaked in Wild Turkey bourbon for 2 days.

Mix all ingredients until well coated.

Line a deep pie dish with one Pillsbury pie crust (if you make your own crust, Steve has the best crust recipe in his book Eat What You Want and Die Like a Man).

Pour the apples and pecans into the pie plate. Cut 1/4 lb (one bar) of refrigerated butter into chunks and dot the apples with the butter. Please use butter. Cover the apples with the other pie crust, seal the edges and perforate the top with a fork.

Bake at 400F for 45 minutes.

Remove from the oven and cool at room temperature for 2 hours. Serve with whipped cream or with Devonshire cream.

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