Best My Rum Raisin Cream Pie Recipes

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RUM RAISIN PIE



Rum Raisin Pie image

Make and share this Rum Raisin Pie recipe from Food.com.

Provided by Boomette

Categories     Pie

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup brown sugar
2 tablespoons cornstarch
1 cup orange juice or 1 cup water
1/4 cup dark rum (see note)
1 cup sultana raisin
1 cup golden raisin
2 rolled-out shortcrust pastry
milk, for brushing

Steps:

  • In a small bowl, combine the brown sugar and cornstarch. Set aside.
  • In a saucepan, bring the orange juice, rum, and raisins to a boil. Simmer gently for about 10 minutes or until the raisins are properly hydrated. Add the brown sugar mixture and bring to a boil while stirring. Simmer for 1 minute and pour into a bowl. Cover with plastic wrap directly on the surface of the mixture. Let cool.
  • With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
  • Line a 23-cm (9-inch) pie plate with one pastry. Spoon the filling in the pie and brush the edges of the dough with milk. Top with the second pastry. Make an incision in the center. Remove any excess dough. Tightly seal the edges by crimping the dough with a fork or your fingers. Brush with milk.
  • Bake for about 40 minutes or until the crust is golden brown. Serve warm or cold.
  • Tips: If you prefer this pie without alcohol, replace the rum with water.
  • Freezes well when baked.

Nutrition Facts : Calories 426.3, Fat 15.2, SaturatedFat 3.8, Sodium 242.3, Carbohydrate 67.8, Fiber 3.1, Sugar 37.5, Protein 4.2

RUM RAISIN PIE



Rum Raisin Pie image

Rum Raisin Pie. An old fashioned recipe with a flavourful twist. You can also make it as a plain raisin pie without the alcohol if you prefer.

Provided by Barry C. Parsons

Categories     Cakes, Pies, and Tarts

Time 2h40m

Number Of Ingredients 17

1 cup very cold butter cut in small cubes
2 ½ cups flour
2 tbsp brown sugar
½ tsp salt
1/3 cup ice water or a little more. Only enough to make a dough form.
1 tsp vinegar
3 cups raisins
1/2 cup rum
1 cup water (If not using the rum, use a 1 1/2 cups of water. See note below)
1/2 cup brown sugar
2 Tbsp flour
3/4 cup evaporated milk, straight from the can
3 Tbsp melted butter
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla extract

Steps:

  • Soak the raisins in the rum for a couple of hours or overnight. Cover with plastic wrap and toss the raisins in the rum several times while soaking.
  • Add the soaked raisins to a pot with the 1 cup water. (If not using the rum use 1 1/2 cups water, there is no need to pre-soak the raisins in water but you can if they are particularly dry. See note below)
  • Slowly simmer for 5 minutes over low heat.
  • In a separate saucepan combine the brown sugar, flour, milk, butter, salt, cinnamon and nutmeg.
  • Cook this mixture over medium low heat until it thickens, stirring constantly. (see video)
  • When thickened, add the raisin mixture & vanilla. You can add a couple of extra tablespoons of rum at this point if you like.
  • Cook for another minute or two over low heat, then set aside to cool completely.
  • Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
  • Pour the vinegar into ice cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
  • Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
  • Roll the dough into a 12 inch round and place in the bottom of a 9 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge. Trim dough to edge of plate.
  • Pour filling into the bottom crust.
  • Roll the remaining dough round into 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top.
  • Add the lattice top and tuck the ends of the dough under the edge of the bottom crust. Crimp edges. Lightly brush with an egg wash if you like. I did.
  • Chill the pie in the fridge for about 20 minutes to a half hour before placing it in a preheated 375 degree F oven.
  • Bake for 45 minutes at that temperature. (Cover the edges of the pie with strips of aluminum foil to prevent them from burning if they are getting too brown. You can decrease the oven earlier if they brown quickly too.)
  • Reduce heat to 350 degrees F and bake for an additional 15 minutes or so or until the top crust is a nice golden brown.
  • Allow to cool on a wire rack at room temperature for at least a couple of hours before serving.
  • NOTE: If your lattice crust begins to get too brown after you have covered the edges with aluminum foil but before the filling is bubbling, you can place a sheet of aluminum foil over the top during the last of the baking time if needed.

Nutrition Facts : Calories 550 calories, Carbohydrate 74 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 14 grams saturated fat, ServingSize slice, Sodium 405 grams sodium, Sugar 15 grams sugar

RUM AND RAISIN CREAM PIE



Rum and Raisin Cream Pie image

Make and share this Rum and Raisin Cream Pie recipe from Food.com.

Provided by Bokenpop aka Mad

Categories     Pie

Time 20m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 7

250 ml boiling water
250 ml raisins
250 ml cream, fresh
1 can nestle dulce de leche (caramelized condensed milk)
2 ml vanilla extract
2 tablespoons rum
1 ready made cookie pie crust

Steps:

  • Soften raisins in water.
  • Once softened, drain and discard water.
  • Whip the cream until stiff then fold in caramel, vanilla and rum.
  • Spread 1/2 the cream mixture over the cookie pie crust.
  • Sprinkle 1/2 raisins over the cream.
  • Repeat the layers.
  • Refrigerate overnight.

Nutrition Facts : Calories 204.6, Fat 11.6, SaturatedFat 5.4, Cholesterol 23.6, Sodium 88.1, Carbohydrate 23.6, Fiber 1.3, Sugar 12.2, Protein 2

RUM, RAISIN AND PECAN PIE



Rum, Raisin and Pecan Pie image

Make and share this Rum, Raisin and Pecan Pie recipe from Food.com.

Provided by evelynathens

Categories     Pie

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 sour cream pie crust, rolled out to fit 9 inch pie dish (in my recipes)
1 1/2 cups sugar
1 cup raisins
3/4 cup half-and-half
1/2 cup butter
6 egg yolks, beaten to blend
1 1/2 cups coarsely chopped pecans
2 tablespoons dark rum
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F.
  • Prick pie shell with fork.
  • Bake 10 minutes.
  • Set aside.
  • Increase oven temperature to 430 degrees F.
  • Combine sugar, raisins, half and half and butter in small saucepan and bring to simmer over medium-low heat, stirring frequently.
  • Remove from heat.
  • Gradually beat hot sugar mixture into yolks in large bowl.
  • Stir in pecans, rum, lemon juice, vanilla and salt.
  • Pour filling into crust Bake 15 minutes and reduce oven temperature to 375F.
  • Continue baking until puffed and golden, 45-50 minutes.
  • Let cool before serving.

Nutrition Facts : Calories 842.2, Fat 52.6, SaturatedFat 17.5, Cholesterol 240.7, Sodium 313.1, Carbohydrate 88.7, Fiber 4.6, Sugar 65.6, Protein 8.6

RUM-RAISIN PIE



Rum-Raisin Pie image

This rum-raisin pie recipe is as pretty to look at, as it is delicious. A flaky pate brisee crust merges with a custardy center for a mouthwatering treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

1/2 recipe Martha's Pate Brisee
All-purpose flour, for dusting
3 2/3 cups heavy cream, divided
2/3 cup granulated sugar
4 large eggs, plus 2 large egg yolks
1/4 teaspoon salt
1/4 cup dark rum
1 cup golden raisins
1/4 cup confectioners' sugar, for serving

Steps:

  • Turn out pate brisee onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate. Crimp edges as desired. Freeze until firm, about 15 minutes.
  • Preheat oven to 400 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375 degrees. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
  • Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium bowl. Slowly pour in hot cream, whisking constantly until combined; return cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat; set aside.
  • Separate any raisins that are stuck together. Arrange raisins in an even layer on bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to 30 minutes. Let cool on a wire rack.
  • Before serving, put remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Serve pie with whipped cream.

MY RUM RAISIN CREAM PIE



MY RUM RAISIN CREAM PIE image

The idea for this pie came from fellow Grange members who are now gone. They were going to share their recipe with me, but never got around to it, so this how I make it.

Provided by MaryJane Kent @MaryJaneDinsmoreKent

Categories     Pies

Number Of Ingredients 11

1 - 9" pie shell, baked
1/2 cup(s) white sugar
1/2 cup(s) brown sugar, firmly packed
3 tablespoon(s) cornstarch
1/2 teaspoon(s) salt
2 cup(s) whole milk
3 - egg yolks, reserve whites for meringue
2/3 cup(s) raisins
1 tablespoon(s) real butter
1 teaspoon(s) vanilla
1 teaspoon(s) rum-flavored extract

Steps:

  • Preheat oven to 350 degrees.
  • In a glass bowl or measuring pitcher, whisk the egg yolks into the whole milk. Set aside.
  • In a heavy, medium-sized saucepan, combine the white sugar, brown sugar, cornstarch and salt.
  • Add the milk mixture to the dry ingredients that you already have in the saucepan. Mix well.
  • Keep stirring to prevent scorching, while cooking over medium heat until it bubbles up through.
  • Reduce heat, continue stirring while cooking gently for about 2 minutes.
  • Remove from heat.
  • Stir in butter, raisins, butter and rum flavoring.
  • Pour into baked 9-inch deep dish pie shell.
  • Top with Truck Driver Meringue, and follow meringue instructions.

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

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

RUM-RAISIN PIE



Rum-Raisin Pie image

Categories     Rum     Bake     Raisin     Chill     Boil

Yield makes one 9-inch single-crust pie

Number Of Ingredients 9

All-purpose flour, for dusting
1/2 recipe Pâte Brisée (page 224)
3 cups heavy cream, plus 2/3 cup for serving
2/3 cup granulated sugar
4 large whole eggs, plus 2 large egg yolks
1/4 teaspoon salt
1/4 cup dark rum
1/4 cup golden raisins
1/4 cup confectioners' sugar

Steps:

  • On a lightly floured work surface, roll out the dough to a 12-inch round, a bit less than 1/4 inch thick. Fit into a 9-inch glass pie plate, pressing into the edges. For the checkerboard edging, trim the dough to the outer edge of the pie plate, then make 1/2-inch cuts at 3/4-inch intervals all around. Bend every other tab of crust forward. Chill pie shell until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F.
  • Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375°F. Return crust to the oven; continue baking until light golden all over, 15 to 20 minutes more. Cool completely on a wire rack.
  • Pour 3 cups cream into a medium saucepan, and place over medium-high heat; cook until just beginning to boil. Remove from heat. Meanwhile, whisk together granulated sugar, whole eggs, egg yolks, and salt in a medium bowl. Whisking constantly, slowly pour in hot cream until combined; pour back into saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in the rum. Remove from heat; set aside.
  • Sort through the raisins, separating any that are stuck together. Arrange the raisins in an even layer on the bottom of the cooled crust. Carefully pour in the hot custard; bake, rotating the pie halfway through, until filling is set in the middle, 25 to 30 minutes. Transfer pie to a wire rack to cool completely.
  • Just before serving, combine the remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Serve slices of pie with a dollop of whipped cream on each. Pie can be kept, chilled and loosely covered with plastic wrap, for up to 3 days.

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