Apple Bourbon Pecan Pie Recipe

This Apple Bourbon Pecan Pie has been a favorite here for as long as I can remember. Contrasting flavors (sweet, spicy, tart) and textures (soft, firm, flaky, crunchy) add interest and variety to every bite. While I never met an apple pie I did not like, I absolutely adore this one and I'm sure you will too. Use firm crisp apples so they don't get watery, soft or mushy when baked.

I like to use a combination of mostly green-skinned Granny Smith apples (I like the tartness) with a smaller amount of one other type, depending on availability and quality, which can vary from year to year as well as from store to store or tree to tree. Empire, Jonathan, Pink Lady, Rome, Winesap, and Fuji are just some of the types that hold up well for pie making.

For the crust, you can follow the recipe on our pie crust lens or use your own favorite. You can also use a good frozen pre-made deep dish pie shell (such as Oronoque). You will need a top and bottom crust. If you use a gluten-free pie crust mix, flour or pie crust recipe this apple pie will be gluten-free for those with gluten sensitivities, allergies or celiac disease.

Whether you go with basics, peeling and coring apples by hand with a paring knife, for example, or upgrade to using items that make the process easier, the pie will taste great. You don't need fancy equipment, but sometimes the extras are nice to have.

• 9 or 10" Deep dish Pie pan
• Apple parer and corer
• Sharp paring knife
• Large mixing bowl
• Large spoon
• Measuring cups
• Measuring spoons
• Aluminum foil
• Pot holders
• Jelly roll pan

Prepare Raisins

Soak 1/2 to 3/4 cups raisins in just enough bourbon to cover them. Soak at least several hours until they are plump. (I usually bake in the morning, so I put the raisins in a 1 cup measuring cup, pour bourbon over them, and cover with plastic wrap the night before.)

1. Spread butter thinly over inside (bottom and sides) of bottom crust

2. Press pecans into butter and slightly into pie crust (be careful not to tear pastry)

3. Sprinkle brown sugar over pecans and pat down.

4. Blend rest of dry ingredients and spices together

5. Drain raisins and add to apple slices in large mixing bowl

(If you have any pecans left, you can break them up and toss them in also)

6. Add lemon juice and peel to bowl (do not add egg white)

7. Sprinkle dry ingredients evenly into bowl and combine, stirring gently with slotted spoon.

8. Pile filling on top of pecan-lined pie crust

9. Add top crust and flute or crimp edges with tines of fork.

(Pie in photo has been garnished with apple cut from excess pastry dough from crust)

Garnishing the crust

10. Prick the crust with a fork and, if desired, cut an apple or other shape out of pie crust dough, moisten back of it and "stick" on top of crust.

For a nicely glazed crust

11. Using a pastry brush, coat the crust with the beaten egg white before baking.

Here's how

12. Place jelly roll pan on rack in center of oven. Preheat oven to 425 degrees. Place pie in center of jelly roll pan and bake for 10 minutes. Lower temperature to 350 degrees and bake until nicely browned (about 30 to 40 minutes).

If you are not using a pie shield made to cover the edges of a pie (see above), once edges of crust are browned, take pie out of oven and cover the crimped edges with folded strips of aluminum foil to prevent them from getting too dark or burnt. Be careful not to burn yourself. Return pie to oven until finished baking.

Cool pie on rack and enjoy with whipped cream, ice cream, or plain.

Warmed or chilled, this pie tastes even better the next day -- if there's any left!

Maybe you should plan on baking more than one!

If you were an apple, how would people most accurately describe you?

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