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Rum-Raisin Apple Pie

This is a third generation holiday pie. It always makes the house smell so warm and inviting. —Tonya Burkhard, Davis, Illinois
  • Total Time
    Prep: 30 min. + standing Bake: 50 min. + cooling
  • Makes
    8 servings


  • 1/3 cup raisins
  • 3 tablespoons dark rum
  • 6 medium apples, peeled and sliced
  • 3 teaspoons vanilla extract
  • 2/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon butter, cut into pieces
  • 1 teaspoon 2% milk
  • 1 teaspoon sugar


  • In a small saucepan, combine raisins and rum. Bring to a boil. Remove from the heat; let stand for 30 minutes.
  • In a large bowl, combine the apples, raisin mixture and vanilla. Combine the brown sugar, flour, lemon zest, cinnamon, salt and nutmeg; sprinkle over fruit and toss lightly.
  • Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush milk over pastry; sprinkle with sugar.
  • Place pie plate on a baking sheet. Bake at 425° for 20 minutes. Reduce heat to 375°; bake 30-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
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