Best Fruit Fillings Rum Raisin Apple Blueberry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JANETTE'S LIGHTER APPLE RUM RAISIN PIE



Janette's Lighter Apple Rum Raisin Pie image

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 18

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup low-fat vanilla yogurt
1/2 teaspoon apple cider vinegar
1/2 cup raisins
1/2 cup water
1 teaspoon rum extract
1/2 cup apple juice
2 pounds apples, peeled, cored and sliced
1 tablespoon lemon juice
1/3 cup light brown sugar
1 tablespoon granulated sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

  • To make the crust, sift the flour, baking soda, sugar, and cinnamon into a medium-size mixing bowl. Add the oil, yogurt, and vinegar and stir gently just until combined. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
  • To make the filling, put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum flavoring. Add the water and rum extract and stir to combine. Let stand at least 1 hour. Drain and return raisins to the bowl. In a saucepan, combine apple juice, apples, lemon juice, light brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Cook over medium heat until the mixture has thickened, about 3 minutes. Add raisins and remove from the heat.
  • Preheat the oven to 425 degrees F.
  • On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Add the filling. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
  • Bake for 10 minutes at 425 degrees F. then reduce the oven to 325 degrees F. and bake until apples are tender and crust is browned, about 45 minutes. Place on a rack to cool. Cut into wedges and serve.

Nutrition Facts : Calories 319 calorie, Fat 8 grams, SaturatedFat 1 grams, Fiber 3 grams

CHRISTINA'S APPLE RUM RAISIN PIE



Christina's Apple Rum Raisin Pie image

Provided by Food Network

Time 2h25m

Yield 8 servings

Number Of Ingredients 11

2 cups all-purpose flour, plus additional for rolling dough
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup cold unsalted butter, cut into small pieces
1/4 cup ice water, as needed
1/2 cup raisins
1/2 cup rum
1 (21-ounce) can prepared apple pie filling
1 (3-ounce) package strawberry flavored gelatin (1/2 cup)
2 tablespoons prepared vanilla icing, optional

Steps:

  • Preheat the oven to 425 degrees F.
  • To make the crust: Sift the flour, sugar, salt, and cinnamon into a medium-size mixing bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form. Mixing with a fork, add ice water, 1 tablespoon at a time, just until the dough holds together. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
  • To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum. Pour rum over raisins and let stand at least 1 hour. Strain, return raisins to the bowl and stir in pie filling. Set aside.
  • On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Pour in the filling and sprinkle the gelatin over the top. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
  • Bake for 10 minutes and then reduce oven to 325 degrees F. and bake until crust is browned, about 45 minutes. Place on a rack to cool. If using icing, heat it in the microwave just until melted, then drizzle over the pie. Cut into wedges and serve.

Nutrition Facts : Calories 419 calorie, Fat 18 grams, SaturatedFat 11 grams, Fiber 2 grams

AUTUMN APPLE RUM RAISIN COBBLER



Autumn Apple Rum Raisin Cobbler image

I started out to create a pie and quickly remembered that I don't like to make pie crust! So when all was complete I decided I had a cobbler. This is not too sweet but is rich and spiced. I also have posted my Honey Butter Rum Sauce to be served on the side if you feel particularly decadent some day! I decided that some almond...

Provided by Cindy Smith Bryson

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 22

PREP NOTE: YOU WILL WANT TO START SOAKING YOUR RUM RAISINS AT LEAST 24 HOURS IN ADVANCE. THE LONGER THE BETTER!
1/2 c raisins (i used both dark and golden)
1/2 c dark rum
FILLING INGREDIENTS
6 c (about 5 medium size) apples; sliced in 1/4 inch slices. use your favorite cooking apple. (i used honey crisp; sweet/tart w/ juicy firm flesh)
1/2 c apple juice
1/4 c dark rum
1/2 c white sugar
2 Tbsp dark brown sugar
1/2 tsp fine quality cinnamon (i used ceylon)
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger (may substitute 3/4 tsp. allspice for the ñutmeg, cloves, ginger)
2 Tbsp cornstarch for thickening
1 Tbsp fresh lemon juice
1/2 tsp almond extract
CRUST INGREDIENTS
3/4 c butter, softened
3/4 c white sugar
1 egg, lightly beaten
1/2 tsp almond extract
1 c all purpose flour

Steps:

  • 1. For Filling: Place apples in a large saucepan. Add apple juice, white and brown sugar, cinnamon, nutmeg, ginger, and cloves (or Allspice). Bring to boil over medium heat, stirring occasionally.
  • 2. Combine cornstarch with lemon juice; add to saucepan. Bring to boil again while stirring. Cook and stir until thickened.
  • 3. Remove from heat; stir in raisins (do not drain!) and almond extract. Allow to cool; stirring occasionally. When cool, pour into 9-10 inch high side baking dish. (I used deep dish pie plate).
  • 4. For crust: In medium bowl, cream butter and sugar. Add egg and mix well. Add flour and stir until incorporated. Batter will be thick. Spoon over filling and smooth out. Bake at 350 degrees for 40-45 minutes. Delicious hot or cold! Serve w/ or w/out ice cream or if feeling particularly decadent: Serve with Honey Butter Rum Sauce (also posted) if you dare!

Related Topics