Recipe

Rum Raisin Apple Pie Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 1 year, 9 months ago Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American dessert favorite. It's a real showstopper when paired with lightly sweetened whipped cream or ice cream. The prep time is filled with wait-time - s... More Prep:150m Cook:70m Servings:8	Lunasea
	apples rum raisins

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Ingredients

Rummed- Raisins:

3 tablespoons dark rum

1/3 cup raisins

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Pie Filling:

2/3 cup packed light brown sugar

3 tablespoons all-purpose flour

1 teaspoon finely grated fresh lemon zest

1/2 teaspoon cinnamon

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon salt

6 medium apples, ranging from sweet to tart (2 1/2 lb) (**NOTE: To achieve an ideal balance of tart and sweet apples, I used 2 Golden Delicious or Gala, 2 Granny Smith, and 2 McIntosh - you'll need 6 apples total).

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Pastry for a double-crust pie:

2 1/2 cups all-purpose flour

1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/2-inch cubes

1/4 cup cold vegetable shortening (preferably trans-fat-free)

1/2 teaspoon salt

7 to 9 tablespoons ice water

Special equipment: a pastry or bench scraper

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1 tablespoon unsalted butter, cut into small pieces

2 teaspoons milk

1 tablespoon sanding sugar

Directions

For Rummed-Raisins:

Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.

NOTE: Raisins can be soaked in rum 1 day ahead, cooled completely, and kept in an airtight container at room temperature.

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For Double-Crust Pie Dough:

Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Drizzle 5 tablespoons ice water evenly over mixture. Gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. Do NOT overwork dough, or pastry will be tough.

Turn dough out onto a work surface. Divide dough into 8 portions.

With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with pastry scraper into one piece.

Divide dough with one half slightly larger, then form each into a ball and flatten each into a 5-inch disk. If dough is sticky, dust lightly with additional flour.

Wrap each disk in plastic wrap and chill until firm, at least 1 hour.

NOTE: Dough can be chilled up to 2 days ahead.

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To Complete the Pie:

Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.

Rub together brown sugar, flour, zest, cinnamon, nutmeg, and salt with your fingers in a large bowl until no lumps remain.

Peel and core apples, then cut into 1/2-inch-wide wedges and add to sugar mixture, tossing gently to coat.

Add raisins with any liquid and toss until combined.

Roll out larger piece of dough into a 13-inch round (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate (4-cup capacity) and trim edge, leaving a 1/2-inch overhang.

**Chill shell while rolling out top crust.

Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round.

Spoon filling evenly into shell, then dot top with butter.

Brush pastry overhang with some of milk, then cover pie with top pastry round.

Trim pastry edges, if needed/desired, to edge of pie plate (**NOTE: I like to leave a bit of extra dough on the edges and roll it over on itself before crimping).

Press edges together and crimp decoratively.

Lightly brush top of pie with some of remaining milk and sprinkle all over with sanding sugar. Cut 3 steam vents in top crust with a small sharp knife.

Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, 45 to 50 minutes more.

Cool pie on a rack to warm or room temperature, about 1 1/2 hours.

**NOTE: Pie can be made 8 hours ahead and kept, uncovered, at room temperature.

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Comments

invisiblechef 1 year, 9 months ago said:
This sounds really good!

borinda 1 year, 9 months ago said:
Evil of you to share this one!!! :-)

shirleyoma 1 year, 9 months ago said:
Great post! I LOVE this kind of pie!! yummmmmmmm
got my 5

berry 1 year, 9 months ago said:
Oh Vicky... this is a hit! different and super delicious recipe.... picture is wow! ( did you take that pict?) I like all ingredients but specially the Rum addition. Thanks my dear...

conner909 1 year, 9 months ago said:
This looks really delicious...love the rum raisins and I agree with you, the best apple pie has a mix of apples!

laadeedaa 1 year, 9 months ago said:
Good? I think this recipe sounds grrrrrrrreat! Thanks for sharing it.

ahmed1 1 year, 9 months ago said:
I would make this one now Vickie except that I will ommit the rum..I will substitute it with water.

zanna 1 year, 9 months ago said:
Got my 5,Great post! You took apple pie to the next level.I agreed you have to have a mix of apples,each add their own part to a recipe.

capedread 1 year, 8 months ago said:
Oh my, fab recipe

trigger 1 year, 1 month ago said:
This is the perfect apple pie recipe for the fall.
I love the rum soaked raisins and brown sugar.
MMMMMMMMmmmmmmmm so so good
Five forks Vickkie over the top!

lunasea 1 year ago said:
On request from a dear friend I made two of these delicious pies for her father's 70th birthday today. I went a couple of steps further and made some homemade rum- raisin ice cream (2 qts.) and some rum caramel sauce to drizzle over. It was a dessert worthy of a great and prcious man. I am honored. God bless. ~ Vickie

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