Rum Raisin Apple Pie

Name: Rum Raisin Apple Pie
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: 3 tablespoons dark rum; ⅓ cup raisins; ⅔ cup packed light brown sugar; 3 tablespoons all-purpose flour; 1 teaspoon finely grated fresh lemon zest; ½ teaspoon cinnamon; ⅛ teaspoon freshly grated nutmeg; ⅛ teaspoon salt; 6 medium apples; 1 recipe double-crust pie dough; 1 tablespoon unsalted butter; 2 teaspoons milk; 1 tablespoon sanding sugar

A classic apple pie elevated with rum-soaked raisins and warm spices like cinnamon and nutmeg. Made with a mix of sweet and tart apples in a double-crust pastry, this pie features a delightful combination of flavors perfect for any special occasion.

8 servings

3 hr 30 min

Published October 4, 2025

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Ingredients

•3 tablespoons dark rum
•⅓ cup raisins
•⅔ cup packed light brown sugar
•3 tablespoons all-purpose flour
•1 teaspoon finely grated fresh lemon zest
•½ teaspoon cinnamon
•⅛ teaspoon freshly grated nutmeg
•⅛ teaspoon salt
•6 medium apples
•1 recipe double-crust pie dough
•1 tablespoon unsalted butter
•2 teaspoons milk
•1 tablespoon sanding sugar

Cooking Instructions

1.
Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.
60 min
2.
Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.
15 min
3.
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.
20 min
4.
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.
15 min
5.
Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round.
10 min
6.
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.
15 min
7.
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.
5 min
8.
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.
70 min

Rum Raisin Apple Pie

8 servings

3 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•3 tablespoons dark rum

•⅓ cup raisins

•⅔ cup packed light brown sugar

•3 tablespoons all-purpose flour

•1 teaspoon finely grated fresh lemon zest

•½ teaspoon cinnamon

•⅛ teaspoon freshly grated nutmeg

•⅛ teaspoon salt

•6 medium apples

•1 recipe double-crust pie dough

•1 tablespoon unsalted butter

•2 teaspoons milk

•1 tablespoon sanding sugar

Cooking Instructions

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

60 min

Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.

15 min

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.

20 min

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.

15 min

Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round.

10 min

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.

15 min

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.

5 min

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.

70 min