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Author Notes: Sweet apples tossed with sugar and spices with chopped dates and golden raisins cooked in bourbon. —Clare
- 2 pie crusts (raw)
- 1/2 cup dates (dried and chopped)
- 1/2 cup golden raisins
- 8 ounces bourbon whiskey
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 5 cups apples (peeled, cored, chopped)
- 1 tablespoon butter (cold, cut into bits)
- Preheat the oven to 425ºF. Roll both pie crusts into 1/8" thick rounds on a lightly floured surface. Lay one of the rounds in a 9" pie pan. Dock the crust by poking holes in the bottom and sides with a fork. Set the prepared crust and top crust aside.
- In a medium saucepan, combine the dates, golden raisins, and bourbon. Cook over medium low heat until the alcohol cooks off and the mixture is the consistency of thick oatmeal. If your stove has a vent hood, turn it on. Your whole kitchen will smell very boozy otherwise.
- In a large mixing bowl, combine the granulated sugar, brown sugar, cornstarch, cinnamon, ginger, and nutmeg. Toss in the apples until they are evenly coated. Mix in the dates and raisins. Pour the filling into the prepared pie crust, mounding near the center. Dot the filling with butter.
- Cover the pie with the second crust. Cut vents in the top and crimp the edges of the crust. Bake for 15 minutes, then reduce the heat to 350ºF for 45 more minutes or until the crust is golden and the filling is bubbly. Cool on a rack before serving.
- This recipe was entered in the contest for Your Best Thanksgiving Pie