"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Tipsy Apple Pecan Pie Recipe

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This recipe for Tipsy Apple Pecan Pie, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christina Solarte, Managed Care Collections
Added: Saturday, September 20, 2008


1/2 cup seedless raisins
2 Tbsp. bourbon
1/4 cup (1/2 stick) margarine or butter, softened
1 cup PLANTERS Pecan Halves
1/2 cup firmly packed light brown sugar
pastry for 2-crust 9-inch pie
7 cups peeled sliced apples
1/2 cup granulated sugar
1 Tbsp. lemon juice
1 Tbsp. flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 450F. Mix raisins and bourbon; set aside. Spread all of the margarine onto bottom and up side of 9-inch pie plate. Press pecans, top sides down, in margarine; pat brown sugar evenly over pecans. Divide pastry in half; roll out
one half to 10-inch circle on lightly floured surface. Place over brown sugar in pie plate.
DRAIN raisins; discard liquid. Toss raisins with apples, granulated sugar, lemon juice, flour, cinnamon and salt. Spoon over pie crust in pie plate. Roll out remaining pastry to 10-inch
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 5 minutes or until filling stops bubbling. Place serving plate over pie; carefully invert pie onto plate. Remove pie
plate. Cool completely. Serve topped with whipped topping.

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