Dessert

Deep Dish Apple Pie with Apricot Glaze

I like Granny Smith apples in this recipe, but any apple variety will do — just adjust the sugar down if using a sweet apple.

1 cup sugar (or more to taste)

2 tablespoons flour

1 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon salt

8 cups apples, sliced 1/4 inch thick

2 tablespoons bourbon (or apple juice)

1 tablespoon vanilla

1/2 cup toasted pecans or walnuts

1 tablespoon butter

1/2 cup raisins

For the glaze:

1 (11-ounce) jar apricot preserves

To finish:

2 tablespoons cold butter, sliced very thin

1 tablespoon milk

1 tablespoon coarse sugar

Line a deep-dish 9-inch pie plate with one crust and set aside.

In a bowl, whisk sugar, flour, cinnamon, nutmeg and salt. Toss with the apples. Blend the bourbon and vanilla and drizzle over the apples. Toss in the pecans and raisins and mix lightly.

To make glaze, pour the apricot preserves into a saucepan and heat to melt. Paint bottom of crust with apricot glaze. Let stand 5 minutes to cool and seal; this will help keep the crust from getting soggy. Put apple mixture in crust and dot top with butter. Place top crust over filling and cut vents for steam to escape.

Brush top with milk and sprinkle lightly with sugar. Bake in lower third of oven at 425 degrees for 50 to 60 minutes. Just before serving, warm remaining apricot glaze and spread over top of pie to serve. Makes 10 servings.

Per serving: 433 calories (28 percent from fat), 14 g fat (4.2 g saturated, 6 g monounsaturated), 9.3 mg cholesterol, 2.7 g protein, 77 g carbohydrates, 4.8 g fiber, 204 mg sodium.