Rum-Raisin Apple Pie
This is a third generation holiday pie. It always makes the house smell so warm and inviting. —Tonya Burkhard, Davis, Illinois
Total TimePrep: 30 min. + standing Bake: 50 min. + cooling
- 1/3 cup raisins
- 3 tablespoons dark rum
- 6 medium apples, peeled and sliced
- 3 teaspoons vanilla extract
- 2/3 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- Pastry for double-crust pie (9 inches)
- 1 tablespoon butter, cut into pieces
- 1 teaspoon 2% milk
- 1 teaspoon sugar
- In a small saucepan, combine raisins and rum. Bring to a boil. Remove from the heat; let stand for 30 minutes.
- In a large bowl, combine the apples, raisin mixture and vanilla. Combine the brown sugar, flour, lemon zest, cinnamon, salt and nutmeg; sprinkle over fruit and toss lightly.
- Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush milk over pastry; sprinkle with sugar.
- Place pie plate on a baking sheet. Bake at 425° for 20 minutes. Reduce heat to 375°; bake 30-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as APPLE RUM RAISEN PIE in tasteofhome.com