As a Kentucky resident, this is a NO brainer! LOL
Tink

*When I dream, I cook and bake like an artist!*

Bourbon Apple Pie

INGREDIENTS
Pie Filling:
3/4 to 1 cup sugar or to taste
2T flour
1 t cinnamon
1/8 t nutmeg
1/4 t salt
6 to 7 cups peeled, cored pippens or green apples, sliced 1/4″ thick
2T bourbon
1/2 cup toasted pecans or walnuts
1/2 cup raisins, plumped in bourbon* (or apple or orange juice)
HINT – To plump raisins: Cover with bourbon (or apple or orange juice) for a few hours or overnight.

Dough for a 9-inch, 2-crust pie
2 t apricot glaze
1 T butter
1 egg
2T cream, plus sugar to glaze the crust

INSTRUCTIONS

Preheat oven to 425F.
STEP 1 – Combine sugar, flour, cinnamon, nutmeg and salt.
STEP 2 – Mix apples and bourbon.
STEP 3 – Add sugar mixture, pecans or walnuts, and raisins to apples and mix all together.
STEP 4 – Line a greased, 9-inch pie plate with half the pastry.
STEP 5 – Paint the bottom with apricot glaze.
STEP 6 – Heap the apple mixture in the pastry
HINT – Place the apples on the bottom pie crust with a slotted spoon, minimizing the amount of liquid transferred to the bottom of the pie. You may also spread 1/4 c of bread crumbs over the bottom crust before adding the apple mixture to minimize amount of liquid which accumulates in the bottom of the pie. This is the secret of a good apple pie.
STEP 7 – Dot with butter.
STEP 8 – Roll out the remaining pastry, place on top of the apples, flute the edges, and cut vents in top of the pastry to allow steam to escape.
STEP  – Brush the crust with a mixture of 1 egg plus 2 T cream and dust with sugar.
STEP  – Bake 45 minutes or until the crust is browned and apples tender.
(To keep the edges of the pie from getting too brown, cover them with 1-1/4 inch wide strips of foil; remove 15 min before end of baking time.)