- 1 package of STAR DOUGH pie/quiche dough
- 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)
- 1 tablespoon unsalted butter, cut into small pieces
- 2 teaspoons milk
- 1 tablespoon sanding sugar
Bring rum with raisins to a boil in a 1-quart heavy saucepan, then remove from heat and let stand, covered, 1 hour.
Put oven rack in middle position with a large heavy baking sheet on rack and preheat oven to 425°F.
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.
Thaw and Roll out one 12-inch Star Dough pie crust (keep remaining dough chilled until ready to top pie) Remove film, lift and Fit into a 9-inch pie plate (4-cup capacity) leaving overhang.
Spoon filling evenly into shell, then dot top with butter. Brush pastry overhang with some of milk, then cover pie with second pastry round. Press edges together and crimp decoratively.
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.
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.
•To achieve an ideal balance of tart and sweet apples, used a variety of different apples; Golden Delicious, Gala, Granny Smith, McIntosh (6 apples total).
•Raisins can be soaked in rum 1 day ahead, cooled completely, and kept in an airtight container at room temperature.
•Pie can be made 8 hours ahead and kept, uncovered, at room temperature.
Rum Raisin Apple Pie
Posted by msf at 10:58 PM