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Rum Raisin Apple Pie

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Introduction

Rum Raisin Apple Pie is a delightful fusion of classic apple pie with the rich, spiced flavors of raisins and dark rum. This recipe takes traditional baking to new heights by balancing sweetness and warmth in every slice. It’s perfect for gatherings or as an indulgent treat on your own.

Tips for this Recipe

– Ensure that all ingredients, especially the apples, are fresh to achieve a flavorful filling.
– When adding rum and spices, adjust according to personal taste preferences while keeping in mind how these elements blend together in baked form.

Why You Will Love This Recipe

The Rum Raisin Apple Pie stands out with its bold combination of ingredients that tantalize the palate. Its rich, complex flavors and aromatic spices create an irresistible dessert experience that is sure to become a new favorite for any rum enthusiast or apple pie aficionado alike.

Ingredients

3 tablespoons dark rum
1/3 cup raisins
2/3 cup packed light brown sugar
3 tablespoons all-purpose flour
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
6 medium apples, sweet to tart (approx. 2 1/2 lb)
Pastry dough for a double-crust pie >
Unsalted butter, cut into small pieces
Milk, as needed
Sanding sugar

Adviced Equipments

– Pie Dish (9-inch)
– Mixing Bowls (Set of 3)
– Chef’s Knife
– Cutting Board
– Measuring Cups and Spoons Set
– Oven Thermometer
– Bakeware Liners
– Food Processor
– Digital Kitchen Scale
– Parchment Paper
– Silicone Baking Mat

History of the Recipe

Rum Raisin Apple Pie has its roots in American culinary traditions, merging a love for apple pie with creative twists. The use of rum as an ingredient reflects the influence of colonial spices and flavors on traditional dishes. This recipe captures both the essence of classic New England cuisine and the adventurous spirit that evolves regional recipes into unique culinary delights over time.

Fun Facts About this Recipe

– The combination of apple pie with raisins isn’t traditional in all cultures, making it a standout American dessert choice.
– Dark rum adds a sophisticated depth to the otherwise sweet and tart flavors of apples, showcasing how global ingredients can enhance local dishes.

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Rum Raisin Apple Pie

Rum Raisin Apple Pie

amanda

Equipment

  • - Pie Dish (9-inch) for baking pies with adequate surface area and depth.

  • - Mixing Bowls (Set of 3) used for preparing ingredients like mixing apples and raisins with the filling.

  • - Chef's Knife for prepping ingredients, including peeling and chopping fruits.

  • - Cutting Board to provide a clean, stable surface for chopping and mixing.

  • - Measuring Cups and Spoons Set for accurately measuring dry ingredients such as flour, sugar, and spices.

  • - Oven Thermometer to ensure the oven is at the correct temperature for baking pies perfectly.

  • - Bakeware Liners to line pie dishes, preventing sticking and facilitating easier cleanup.

  • - Food Processor for finely chopping nuts or mixing ingredients as needed in the recipe.

  • - Digital Kitchen Scale for precise measurements critical in baking.

  • - Parchment Paper to line baking sheets, especially if pre-baking components of a pie is required.

  • - Silicone Baking Mat useful for rolling out dough and easing cleanup during the baking process.

Ingredients

  • 3 tablespoons dark rum

  • 1/3 cup raisins

  • 2/3 cup packed light brown sugar

  • 3 tablespoons all-purpose flour

  • 1 teaspoon finely grated fresh lemon zest

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon freshly grated nutmeg

  • 1/8 teaspoon salt

  • 6 medium apples, ranging from sweet to tart (2 1/2 lb)

  • Pastry dough for a double-crust > pie

  • 1 tablespoon unsalted butter, cut into small pieces

  • 2 teaspoons milk

  • 1 tablespoon sanding sugar

Instructions

1

Instruction 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

Instruction 2

Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.
3

Instruction 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

Instruction 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

Instruction 5

Roll out smaller piece of dough on a lightly floured surface with lightly floured rolling pin into an 11-inch round.
6

Instruction 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

Instruction 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

Instruction 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.
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