3/4 to 1 c. sugar
2 tbsp. flour
1 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
6-7 peeled, cored pippin or green apples, sliced 1/4 inch thick (I use more apples)
2 tbsp. bourbon
1/2 c. toasted pecans or walnuts
1/2 c. raisins, plumped in bourbon
Dough for 9 or 10-inch two-crust pie
2 tsp. Apricot Glaze
1 tbsp. butter (or more)
Milk
Sugar

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

Preheat oven to 425 degrees. Combine sugar, flour, cinnamon, nutmeg, and salt. Mix apples and bourbon. Add sugar mixture, pecans or walnuts and raisins to apples. Mix thoroughly.

Line a greased pie plate with 1/2 the pastry. Paint bottom with Apricot Glaze. Heap apple mixture in pastry. Dot with butter. Roll remaining pastry; place on top of apples. Flute edges and cut vents in top of pastry to allow steam to escape. Brush top crust with milk and dust with sugar (or cinnamon mixed with sugar).

Bake in lower third of oven 50-60 minutes, or until crust is browned and apples tender. Yield: 6-8 servings.

NOTE: To keep pie edges from getting too brown while baking, cover with 1 1/4 inch strip of foil; remove 15 minutes before end of baking time.

APRICOT GLAZE:

1 (11 oz.) jar apricot preserves
4 tbsp. apricot brandy or orange liqueur

In blender or food processor, combine preserves and liqueur and puree until liquified. Store glaze in jar in refrigerator.