Rum Raisin Apple Pie
From lunasea 17 years ago
- 70 minutes to make
- Serves 8
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 - so don't be put off by it. Read more Enjoy. Recipe courtesy of Gourmet. See less
Ingredients
- Rummed- Raisins: shopping list
- 3 tablespoons dark rum shopping list
- 1/3 cup raisins shopping list
- **** shopping list
- Pie Filling: shopping list
- 2/3 cup packed light brown sugar shopping list
- 3 tablespoons all-purpose flour shopping list
- 1 teaspoon finely grated fresh lemon zest shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/8 teaspoon freshly grated nutmeg shopping list
- 1/8 teaspoon salt shopping list
- 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). shopping list
- **** shopping list
- Pastry for a double-crust pie: shopping list
- 2 1/2 cups all-purpose flour shopping list
- 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/2-inch cubes shopping list
- 1/4 cup cold vegetable shortening (preferably trans-fat-free) shopping list
- 1/2 teaspoon salt shopping list
- 7 to 9 tablespoons ice water shopping list
- Special equipment: a pastry or bench scraper shopping list
- **** shopping list
- 1 tablespoon unsalted butter, cut into small pieces shopping list
- 2 teaspoons milk shopping list
- 1 tablespoon sanding sugar shopping list
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.
The Rating
Reviewed by 6 people-
Great post! I LOVE this kind of pie!! yummmmmmmm
got my 5
shirleyoma
in Cove loved it
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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...
berry
in Myrtle Beach loved it
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I would make this one now Vickie except that I will ommit the rum..I will substitute it with water.
ahmed1
in Cairo loved it
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