Apple Rum Raisin Pie
Spiced rum and plump raisins make this pie fancy enough for the holidays or a special occasion.
Serves: 8Hands-on: 15 minutesTotal: 1 hour 35 minutesDifficulty: Easy
- ¼ cup spiced rum
- ½ cup raisins
- 2 pastry crusts, (9") unbaked
- 6 medium Gala apples, peeled, cored, and sliced ¼ " thick
- ½ cup plus 1 Tbsp. sugar, divided
- ⅓ cup flour
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- ¼ tsp. ground cardamom
- 1 egg, beaten
- Heat the oven to 400°F. Set oven rack to the lower third position.
- Heat the rum in a small saucepan until it simmers. Remove from the heat and add the raisins. Steep 10 minutes.
- Place one pastry crust in a 9" pie pan.
- In a large bowl, combine the apples, ½ cup sugar, flour, salt, cinnamon, cardamom, and raisins with the rum. Toss to coat and let stand for 10 minutes. Tip into the pie shell.
- Brush the edge of the bottom pie crust with the beaten egg so that the top crust will adhere. Top with the second crust and trim the dough to 1" of the pan's edge. Tuck the edge of the top crust under the edge of the bottom crust. Crimp the dough using your fingers or a fork. Cut 4 or 5 slits in the top to vent steam. Sprinkle the remaining tablespoon of sugar over the top of the pie.
- Place the pie on a baking sheet. Bake for 1 hour to 1 hour and 15 minutes or until the filling is bubbling in the center of the pie and the crust is golden brown all over.