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 cup 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 pieplate 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