3/4 to 1 c. sugar (to taste)
2 tbsp. flour
1 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
6 to 7 c. apples, sliced 1/4 inch thick
2 tbsp. bourbon
1/2 c. toasted pecans or walnuts
1/2 c. raisins

GLAZE:

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

PIE CRUST:

Dough for 9 inch two crust pie
2 tsp. apricot glaze
1 tbsp. butter
Milk, sugar

Mix pie crust ingredients together and roll out crusts.

Mix sugar, flour, cinnamon, nutmeg and salt. Mix apples and bourbon together and add sugar mixture, pecans or walnuts to apples and mix.

Line 9 inch pie plate with crust and paint bottom of crust with apricot glaze. Put apple mixture in crust and dot with butter. Place top crust over filling and cut vents for steam to escape.

Brush top with milk and dust with sugar. Bake in lower third of oven at 425 degrees for 50 to 60 minutes. Spread remaining glaze over top of pie to serve.