Apple Raisin Rum Pie

4h
Prep Time
45-50m
Cook Time
4h 45m
Ready In


"To achieve a perfect taste balance of tart and sweet I suggest to use a mixture of sweet and tart apples, three large Gala and three large Granny Smith works well. See my pie pastry #recipe211"

Original is 7 servings

Nutritional

  • Serving Size: 1 (256.2 g)
  • Calories 1011.7
  • Total Fat - 14.8 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 11.8 mg
  • Sodium - 146.6 mg
  • Total Carbohydrate - 194.9 g
  • Dietary Fiber - 26.8 g
  • Sugars - 75.1 g
  • Protein - 27.3 g
  • Calcium - 1214.5 mg
  • Iron - 90.6 mg
  • Vitamin C - 118 mg
  • Thiamin - 3 mg

Step by Step Method

Step 1

Bring rum with raisins to a boil in a saucepan, then remove from heat and let stand, covered at least 4 hours.

Step 2

Position oven rack to second-lowest position. Place a large baking sheet onto the oven rack. Preheat oven to 425°F.

Step 3

In a large bowl combine the brown sugar with flour, zest, cinnamon, nutmeg, and salt.

Step 4

Slice apples into 1/2-inch-wide wedges, then add into sugar mixture tossing well until wedges are coated, then add raisins with any liquid and toss until combined.

Step 5

Fit bottom crust into a 9-inch pie plate and trim edge, leaving a 1/2-inch overhang.

Step 6

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

Step 7

Top with the remaining crust. Seal and flute as desired.

Step 8

Brush top pastry overhang with some cream, then sprinkle sugar over all the crust.

Step 9

Slice slits in the top crust to allow steam to escape.

Step 10

Place the pie onto the hot baking sheet in the oven.

Step 11

Bake 20 minutes.

Step 12

After 20 minutes of baking time, reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling (about 45 to 50 minutes more).

Step 13

Cool pie on a rack to warm or room temperature.

Tips


No special items needed.

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