Rum raisin apple pie recipe

Rum raisin apple pie recipe

At a glance

Serves 6-8
Prep time 2 hours
Cook time 1 hour
Total time 3 hours
Meal type Dessert
Allergy list Egg, Milk, Wheat
Misc Serve Cold
Occasion Thanksgiving
Region American
Description Two challenges for apple pie: to infuse the filling with flavor and to make the crust without shortening.
From blog The Moscovore
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Ingredients

Imperial | Metric | USA

Converted from metric

For the filling

For the crust

Directions

Step 1

Make the pastry ahead of time so that it has plenty of time to hang out in the fridge. You can do it the night before.

Step 2

Place the butter cubes into the freezer for 10 minutes.

Step 3

Combine the flour, salt, sugar, and cinnamon together in a food processor fitted with a steel blade. Pulse 3-4 times to combine.

Step 4

Add the butter cubes and pulse approximately 10 times, or until the butter and flour have combined into pea-sized clumps.

Step 5

Mix the sour cream and ice water together.

Step 6

Add half of the sour cream/water combination to the flour and butter and pulse 3 times. Repeat with the remainder of the mixture.

Step 7

Pinch the dough with your fingers, if it is too dry, add up to 30 ml (2 Tbl) of ice water until the dough forms large clumps, pulsing for up to five 1 second pulses.

Step 8

Turn the dough out onto a cool work surface. Form the dough into two disks, then wrap each disk in plastic wrap and place in the refrigerator for at least 1-½ hours (up to 24).

Step 9

Place the dried fruit and Bacardi into a saucepan and bring to a boil. Turn off the heat, cover, and let stand for at least 20 minutes so that the fruit absorbs the rum. Set aside.

Step 10

Peel and slice the apples into ½ cm (1/4 inch) slices and place in a large mixing bowl.

Step 11

Toss the apple slices with the sugar, brown sugar, spices, salt and citrus zest.

Step 12

Place the apples into a heavy-bottomed casserole or Dutch Oven and cook, covered, over medium heat until the apples are tender, but still holding their shape. Begin to test after 12 minutes, and do not cook longer than 20 minutes.

Step 13

Transfer the apples onto a baking sheet and allow to come to room temperature (at least 30 minutes.)

Step 14

Once the apples have cooled, strain them through a large colander set over the sink or a bowl. Try to get as much juice out of the apples as possible by either shaking the colander or using a wooden spoon to gently toss the apples.

Step 15

Pre-heat the oven to 220 degrees Celsius (425 F) and place the oven rack at the lowest level. Place a metal cookie sheet, pizza stone or roasting pan on top of the rack.

Step 16

Take one dough disk from the refrigerator and allow it 2-3 minutes to come to room temperature. Then roll each disk to approximately 30 cm (12 inches) and a thickness of 3 mm (1/8 inch). Work as quickly as you can, sprinkling a bit of flour onto the surface and the top of the dough to help you. If the dough becomes too sticky or pliant, put it back in the fridge for 10 minutes.

Step 17

Place the dough into a 22 cm (9 inch) pie pan, easing it down into the plate and pressing lightly. There should be excess dough hanging over the lid of the pie plate. Return the plate to the refrigerator for about 30 minutes.

Step 18

Roll the remaining disk out to a 30 cm (12 inches) on top of a sheet of parchment paper. Place another sheet of parchment paper on top and return to the refrigerator.

Step 19

Strain the rum-infused fruit pieces and discard any remaining juice.

Step 20

Chop the crystallized ginger into 1 cm (1/2 inch) pieces.

Step 21

Toss the rum-infused fruit pieces and the crystallized ginger with the cooked and drained apples.

Step 22

Remove the pie dish with the rolled out dough from the refrigerator. Pile the filling into the pie dish. Peel the remaining dough off of the parchment paper and lay over the pie dish.

Step 23

Use a pair of clean scissors to trim the excess dough, leaving a 2 cm (3/4 inch) over hang.

Step 24

Fold the dough under itself, aligning the fold of the dough with the edge of the pie plate.

Step 25

Seal the pie by crimping the edges. Note (this recipe is adapted from America’s Test Kitchen’s Deep Dish Apple Pie recipe. If you need help on handling pie dough, log on to their website for a step-by-step tutorial.

Step 26

Slice four slits in the top of the dough to allow the steam to escape.

Step 27

Brush the top of the crust with the beaten egg and sprinkle with sugar (Demerara if you have it). Go over the slits again with the knife to ensure that they are open.

Step 28

Place the pie dish on the baking sheet, pizza stone, or roasting pan you have heated up in the oven and bake for 45-55 minutes, until the crust is golden brown. Keep a sharp eye on it after 35 minutes to ensure you don’t over cook the crust.

Step 29

Remove from the oven and cool for at least 2 hours on a wire rack.

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