Tipsy Apple Pecan Pie

What You Need
1/2 cup seedless raisins
2 Tbsp.  bourbon
1/4 cup (1/2 stick) margarine or butter, softened
1 cup  PLANTERS Pecan Halves
1/2 cup firmly packed light brown sugar
pastry for 2-crust 9-inch pie
7 cups peeled sliced apples
1/2 cup  granulated sugar
1 Tbsp. lemon juice
1 Tbsp.  flour
1/2 tsp. ground cinnamon
1/4 tsp.  salt
1 cup thawed COOL WHIP Whipped Topping
Make It

PREHEAT oven to 450°F. Mix raisins and bourbon; set aside. Spread all of the margarine onto bottom and up side of 9-inch pie plate. Press pecans, top sides down, in margarine; pat brown sugar evenly over pecans. Divide pastry in half; roll out one half to 10-inch circle on lightly floured surface. Place over brown sugar in pie plate.

DRAIN raisins; discard liquid. Toss raisins with apples, granulated sugar, lemon juice, flour, cinnamon and salt. Spoon over pie crust in pie plate. Roll out remaining pastry to 10-inch circle. Place over apple mixture; crimp edges of pastry together to seal. Prick top crust with fork to allow steam to vent.

BAKE 10 minutes. Reduce heat to 350°F. Bake an additional 45 minutes or until top crust is lightly browned. Cool on wire rack 5 minutes or until filling stops bubbling. Place serving plate over pie; carefully invert pie onto plate. Remove pie plate. Cool completely. Serve topped with whipped topping.
Kraft Kitchens Tips
Size-Wise
Enjoy a serving of this rich and indulgent treat on special occasions.
Easy Cleanup
Place baking sheet or piece of foil under pie plate in oven to prevent any juices from spilling onto oven bottom.