Tipsy Apple Pecan Pie Recipe
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Contributor: |
Contributor: Christina Solarte, Managed Care Collections
Added: Saturday, September 20, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions:PREHEAT oven to 450°F. 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 350°F. 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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Number Of
Servings: |
Number Of
Servings:8 |
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This recipe for Tipsy Apple Pecan Pie, by 