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Tipsy Apple Pecan Pie

Tipsy Apple Pecan Pie recipe
photo by:kraft
This double-crust pie filled with apples and bourbon-soaked raisins is turned upside down onto a plate after baking to reveal a gooey pecan topping.
time
prep:
30 min
total:
1 hr 25 min
servings
total:
8 servings
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posted:
2/23/2013
This was a great pie recipe. Not a TON of effort but an awesome look. Everyone just ate it up!
posted:
10/29/2011
This sound's wonderful but I have a question, does anyone think that if you cut out a circle of parchment & put it in the pie dish before the crust would work to keep it from sticking & still brown the bottom crust ???
posted:
9/21/2011
LESSIE31--There is no Karo syrup in this recipe! I am trying to figure out how to cut the carbs so I can eat the pie. Diabetic! The raisins will have to go and replace some of the sugar with Splenda but somehow I suspect it won't drop the carbs as far down as I would need them to be.
posted:
11/29/2010
Fabulous! Will make again. Easy. Left out raisins & bourbon since I didn't have them on hand.
posted:
9/22/2010
I used maple syrup in place of the karo syrup and it was good.
posted:
3/31/2010
Looks impressive but extremely easy to make. All the family loved it. I'll definitely be doing this again.
posted:
11/29/2009
I made this for THanksgiving and everyone loved it!! I waited too long before I flipped it and it stuck to the bottom. But it still tasted good.
posted:
11/21/2009
I won a pie contest at work with this recipe. I left out the raisins. Excellent pie!!
posted:
6/26/2009
I have made this for our annual ice cream social for several years, it is always the first pie gone.
posted:
2/6/2009
I made this recipe but made changes...I used pineapple slices and no bourbon used vanilla extract...only because I had no apples and no bourbon! Delicious....
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