How to make it

  • 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.
  • ****
  • 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.
  • ****
  • 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.

Reviews & Comments 11

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  • lunasea 10 years ago
    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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    " It was excellent "
    trigger ate it and 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    capedread ate it and said...
    oh my, fab recipe
    Was this review helpful? Yes Flag
    " It was excellent "
    zanna ate it and 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.
    Was this review helpful? Yes Flag
    " It was excellent "
    ahmed1 ate it and said...
    I would make this one now Vickie except that I will ommit the rum..I will substitute it with water.
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  • laadeedaa 10 years ago
    Good? I think this recipe sounds grrrrrrrreat! Thanks for sharing it.
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  • conner909 10 years ago
    This looks really the rum raisins and I agree with you, the best apple pie has a mix of apples!
    Was this review helpful? Yes Flag
    " It was excellent "
    berry ate it and 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...
    Was this review helpful? Yes Flag
    " It was excellent "
    shirleyoma ate it and said...
    Great post! I LOVE this kind of pie!! yummmmmmmm
    got my 5
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  • borinda 10 years ago
    Evil of you to share this one!!! :-)
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  • invisiblechef 10 years ago
    This sounds really good!
    Was this review helpful? Yes Flag

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