Rum Raisin Apple Pie

By Chef Eddy Van Damme

Prep Time:

1h 15m

Bake/Cook Time:

1h 15m

Yield:

1, 9-inch pie

A classic Apple Pie gets an upgrade in this Rum Raisin Apple Pie. Even if you are not a raisin fan, this pie might just change your mind. If you do not have rum on hand, brandy or cognac will also provide a delicious result. Don’t forget the vanilla ice cream!

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 recipe pure butter pie crust
1 cup (150g) golden raisins
1/3 cup + 1 tablespoon (95g) Light or Dark Rum*
1 cup (200g) Dixie Crystals Extra Fine Granulated Sugar
1 tablespoon (6g) cinnamon (Vietnamese cinnamon preferred)
2 tablespoons (16g) all-purpose flour
3 standard-size Granny Smith apples
4 standard size Golden Delicious apples
2 teaspoons vanilla extract
3 tablespoons (42g) unsalted butter

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Place raisins in a large glass and cover with enough Rum to completely submerge them. Let sit for several days in refrigerator. Can be made ahead well over a week. If you do not have time to wait, place raisins and rum in a small saucepan and simmer on very low. Stir often and once most of rum has been absorbed and raisins are plump, remove from heat.
Roll half of dough on a lightly floured surface into a circle and until it is large enough to cover a 9-inch pie pan. Keep remaining dough in refrigerator.
Cut away excess dough from sides and set on an aluminum foil-lined cookie tray for easy cleanup after baking. Set it aside.
In a large bowl, combine sugar, cinnamon, flour, and raisins (remaining macerating Rum juice is okay).
Peel and quarter apples and cut each quarter crosswise in 8 slices. When an apple is cut, toss it in sugar mixture to prevent browning. Add vanilla.
Arrange apple filling in piecrust and press apples firmly to ensure as few holes as possible. Melt butter and pour over apple filling. Turn oven to 350°F.
Roll remaining dough about 3 credit cards thick and slightly wider than pie.
Brush a very thin film of water on edge of pie crust. Place rolled pie dough onto pie. Press to seal edges.
Using a sharp paring knife cut 6 vent holes through pie dough. On sides of vent holes, make small cuts. It s not necessary to cut all the way through pie dough.
Brush pie with a thin layer of water (do not use egg wash) and sprinkle evenly with about 1 tablespoon of granulated sugar.
Place in oven and bake pie for a total time of about 75 minutes. Thick bubbles (consistency of honey) should form which are visibly showing on top of pie. If pie gets too dark during baking cover loosely with aluminum foil.
Before serving, place a small round plate on center of pie and sprinkle outer edge with powdered sugar.