Rum Raisin Apple Pie Recipe

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Rum Raisin Apple Pie
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Ingredients
14
Count
Nutrition
160
Calories
Total time
65
Minutes
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Ingredients:

  • 3 tbsp dark rum
  • 1/3 cup raisins
  • 2/3 cup packed light brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 6 medium apples , ranging from sweet to tart (2 1/2 lb)
  • pastry dough for a double-crust > pie
  • 1 tbsp unsalted butter, cut into small pieces
  • 2 tsp milk
  • cooks notes
  • to achieve an ideal balance of tart and sweet apples, we used 2 golden delicious or gala, 2 winesap or granny smith, and 2 mcintosh or northern spy (you'll need 6 apples total).

Directions:

  1. Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.
  2. Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.
  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.
  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.
  5. Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round.
  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.
  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.
  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.
  9. Cooks' notes: •To achieve an ideal balance of tart and sweet apples, we used 2 Golden Delicious or Gala, 2 Winesap or Granny Smith, and 2 McIntosh or Northern Spy (you'll need 6 apples total).
  10. •Raisins can be soaked in rum 1 day ahead, cooled completely, and kept in an airtight container at room temperature.
  11. •Pie can be made 8 hours ahead and kept, uncovered, at room temperature
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 160.26 Kcal (671 kJ)
Calories from fat 11.16 Kcal
% Daily Value*
Total Fat 1.24g 2%
Cholesterol 3.07mg 1%
Sodium 37.71mg 2%
Potassium 191.03mg 4%
Total Carbs 36.52g 12%
Sugars 25.7g 103%
Dietary Fiber 2.79g 11%
Protein 0.45g 1%
Vitamin C 5.9mg 10%
Iron 0.3mg 2%
Calcium 23.9mg 2%
Amount Per 100 g
Calories 111.88 Kcal (468 kJ)
Calories from fat 7.79 Kcal
% Daily Value*
Total Fat 0.87g 2%
Cholesterol 2.15mg 1%
Sodium 26.32mg 2%
Potassium 133.36mg 4%
Total Carbs 25.49g 12%
Sugars 17.94g 103%
Dietary Fiber 1.95g 11%
Protein 0.31g 1%
Vitamin C 4.2mg 10%
Iron 0.2mg 2%
Calcium 16.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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