RUM-RAISIN APPLE PIE

Rum-Raisin Apple Pie image

Provided by Taste of Home

Time 1h20m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts :