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Rum Raisin Apple Pie


If you are low on apples, padding them out with raisins will result in a wonderful change from the usual! (I used less sugar than ordinarily in this recipe, because the raisins are so sweet.)

Makes one 9-inch pie.



  • 1/2 c raisins
  • 1/4 c spiced rum
  • 1 tsp lemon zest
  • 4 medium Granny Smith apples
  • 1/3 c granulated sugar
  • 2 Tbsp all purpose flour
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch salt
  • 1 Tbsp butter


  • 2 1/4 c all purpose flour
  • 5 tsp sugar (divided use)
  • 1/4 tsp salt
  • 1/2 c vegetable shortening (cold)
  • 4-6 Tbsp ice water
  • 1 Tbsp buttermilk or whole milk



  1. Place the raisins, rum and lemon zest in a small saucepan. Heat to boiling.
  2. Remove from burner and allow to stand at least 10 minutes.
  3. Peel apples and cut in 1/4 inch slices. Place them in a large bowl.
  4. Add the third-cup sugar, flour, cinnamon, nutmeg and pinch of salt. Stir and mix well.
  5. Add the raisins with liquid and stir again. Set aside.

Crust and Baking:

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, place the flour, 3 teaspoons of the sugar, and the salt. Whisk together.
  3. Add the shortening and cut in with a pastry blender or fork until distributed evenly throughout.
  4. Add ice water a tablespoon at a time until the dough just comes together. Divide it into 2 dough balls.
  5. Roll each dough ball out between sheets of wax paper. Place one dough sheet in the pie plate and fill with the apple-raisin filling. Dot filling with the tablespoon of butter.
  6. Add top crust to the pie and crimp edges. Brush the buttermilk over the crust and sprinkle with the remaining 2 teaspoons of sugar.
  7. Cut a few vent holes in the pie crust and place it on a baking sheet. Bake 50 minutes or until well-browned.

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