Combine raisins and bourbon, and let soak for at least 2 hours. Peel apples, and cut into 1/2-inch slices; arrange apple slices in a steamer basket over boiling water. Cover and steam 10 minutes or until apple slices are tender. Combine 3/4 C. sugar and next 4 ingredients in a large bowl; add apple slices, raisin mixture, and pecans, stirring to combine. Fit 1 piecrust into a 9-inch pie plate according to package directions; brush preserves over piecrust. Spoon apple mixture into piecrust. Roll remaining piecrust to press out fold lines; cut with a 3-inch leaf-shaped cutter. Mark veins on leaves with a pastry cutter or sharp knife. Arrange pastry leaves over apple mixture; brush leaves with buttermilk, and sprinkle pie with sugar. Bake at 450 degrees F. on lower rack of oven 15 minutes. Shield edges of pie with strips of aluminum foil to prevent excessive browning. Bake at 350 degrees F for 30 to 35 additional minutes.

Yield: 1 (9-inch) pie.