It’s Tablescape Thursday! Hosted by Susan at Between Naps on the Porch, this is one of my favorites.
My sister, Tammy, has these lovely Franciscan Apple dishes. At one time, they were my mother’s dishes. Tammy has them now and has added some wonderful pieces to it.
To everything there is a season, and
a time to every purpose under heaven
Ecclesiastes 3:1
Today’s Lagniappe: Apple Bourbon Pie
Some yummy apple goodness
1/2 cups raisins
1/2 cups bourbon
3 lb. cooking apples
3/4 cups sugar
2 tbsp. all-purpose flour
1 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1/2 cup chopped pecans
1 package refrigerated pie crusts
2 tsp apricot preserves melted
1 tbsp sugar
Combine raisins and bourbon, and let soak for at least 2 hours.
Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender.
Combine 3/4 cup sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine.
Fit 1 pie crust into a 9-inch pie plate according to package directions; brush preserves over pie crust. Spoon apple mixture into pie crust.
Roll remaining pie crust to press out fold lines; Arrange pastry over apple mixture; cut air vents in top pie crust and sprinkle pie with sugar.
Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Lower oven temperature to 350. Bake at 350 degrees F. for 30 to 35 additional minutes.
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