Recipe

Rum Raisin Apple Pie Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 8 months, 1 week ago this is an up dated version of an old favorite.... I loved the sound of this.. with the combination of 3 types of apples... each with a unique flavor... the recipe and the photo are courtesy of Gourmet \| November 2006 Prep:35m Cook:65m Servings:10	Peetabear
	pie updated rume raisin apple

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Ingredients

3 tablespoons dark rum

1/3 cup raisins

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) ******

Pastry dough for a double-crust > pie

1 tablespoon unsalted butter, cut into small pieces

2 teaspoons milk

********* cooks notes

To achieve an ideal balance of tart and sweet apples, we used 2 Golden Delicious or Gala, 2 Winesap or Granny Smith, and 2 McIntosh or Northern Spy (you'll need 6 apples total).

Directions

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

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 pastry round. Trim pastry flush with edge of pie plate using kitchen shears, then 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.

Cooks' notes: •To achieve an ideal balance of tart and sweet apples, we used 2 Golden Delicious or Gala, 2 Winesap or Granny Smith, and 2 McIntosh or Northern Spy (you'll need 6 apples total).

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

•Pie can be made 8 hours ahead and kept, uncovered, at room temperature

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Comments

chefmeow 8 months, 1 week ago said:
This looks and sounds amazing. Great post and a very high 5.

gagagrits 8 months, 1 week ago said:
This sounds really wonderful....:)

juels 8 months, 1 week ago said:
Rum, raisins and apples...this has to be good! Bookmarking and will definitely try!

dutchie326 8 months, 1 week ago said:
All I need is the rum! Super recipe. I will try it when I get the rum.

minitindel 8 months, 1 week ago said:
Wow !!! Mmmmmm this looks very good i think i will love this one too you are sure putting on some tasty ones today im drooling and my stomach is growling and its too late to eat anything lol

five

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