Best Rum Cream Apple Pie Recipes

JANETTE'S LIGHTER APPLE RUM RAISIN PIE

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.

RUM CREAM APPLE PIE

Steps:

• Combine the oats, butter, and brown sugar.
• Press mixture onto the bottom and sides of a 9-inch pie plate and bake at 350 degree F oven for 10 minutes; let cool.
• In a saucepan combine the water, 1 cup sugar, and lemon juice, and bring to a boil.
• Add the sliced apples and poach gently until apples are tender.
• Drain, reserving 1 cup of the syrup.
• In a saucepan combine the cornstarch, remaining 1/4 cup sugar, and salt; gradually blend in the reserved syrup and half and half and cook over medium heat, stirring constantly, until thickened.
• Remove from heat, stir in the rum and raisins, then let cool slightly.
• Pour half of the cream mixture into the pie shell.
• Arrange the apple slices over the cream mixture (reserving a few slices for garnish), then top the apples with the remaining cream mixture.
• Arrange reserved apple slices on top for garnish.
• Refrigerate until set and well-chilled.
• Serve with sweetened whipped cream or vanilla ice cream.

APPLE PIE CAKE WITH RUM BUTTER SAUCE

Steps:

• Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer.
• Add egg and beat until blended.
• Combine flour, salt cinnamon and nutmeg and mix well.
• Add to creamed mixture.
• Beat on low speed until smooth.
• Stir in water and vanilla.
• Fold in apples and pecans and spoon into a greased and floured 9 inch pie pan.
• Bake at 350*F for 45 minutes until a toothpick inserted in the center comes out clean.
• For sauce; combine brown sugar, sugar, butter, butter and cream in a small saucepan and mix well.
• Bring to a boil and cook for 1 minute.
• Stir in rum.
• Serve warm or at room temperature with cake and whipped cream.

BUTTERED RUM APPLE PIE

Steps:

• Melt 1/4 cup butter in a large skillet over medium low heat; stir in the brown sugar, apples, lemon rind, lemon juice, and nutmeg. Cover, reduce the heat and simmer for 10 minutes or until the apple is tender, stirring occasionally.
• Combine the rum and cornstarch, stirring until smooth. Stir into the apple mixture; cook, stirring constantly, 1 minute or until thickened. Pour into pastry shell.
• Combine flour and 1/2 cup sugar in a bowl; cut in the remaining 1/4 cup butter with a pastry blender or fork until the mixture is crumbly. Stir in the almonds. Sprinkle the crumb mixture over the apple mixture.
• Bake at 375 degrees for 30 to 35 minutes or until golden. Let stand for 15 minutes before serving.

GOLDEN APPLE PIE WITH RUM SAUCE

Steps:

• Preheat oven to 425°F.
• Combine apples with brown sugar, flour, spices and salt.
• Place in a 9-inch pastry lined pie plate.
• Flute edges of crust.
• Sprinkle apples with nuts and rum; dot with butter.
• Roll out remaining pastry.
• Cut into 3/4-inch strips.
• Arrange strips in a lattice pattern, atop of pie.
• Bake for 50 to 60 minutes or until apples are tender.
• Cover top of pie with foil part way through baking time to prevent over browning of crust.
• Serve with Rum Sauce.
• RUM SAUCE: combine sugar, water cinnamon in medium size saucepan.
• Bring to a boil.
• Boil 5 minutes over medium high heat, stirring constantly.
• Gradually, blend together cornstarch and cold water.
• Stir into hot sugar mixture.
• Cook and stir until thickened.
• Stir in rum; cool slightly.
• Serve warm with pie.

CHRISTINA'S APPLE RUM RAISIN PIE

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.

CHRISTIANA CAMPBELL'S TAVERN RUM CREAM PIE

Steps:

• Prepare a crumb crust (below).
• Soften the gelatin in 1/2 cup of cold water. Place over low heat and bring almost to a boil, stirring to dissolve. Beat the egg yolks and sugar until very light. Stir the gelatin into the egg mixture. Cool. Gradually add the rum, beating constantly. Whip the cream until it stands in soft peaks and fold it into gelatin mixture. Cool until the mixture begins to set, then spoon it into the crumb crust and chill until firm enough to cut. Grate the unsweetened chocolate over the top before serving.
• Crumb Crust.
• Combine the ingredients and press into a 9-inch pie pan.
• Chill.