This pie is full of the essential rum flavor you’ll love to savor in the background of the apples and raisins. Serve it topped with a dollop of sweetened whipped cream or coconut cream.
Side note: Since the time I made the pie pictured here, I’m happy to say that I took a class and improved my crust skills.
For gluten-free pie, you’ll use tapioca starch to thicken the filling, and bake in a gluten-free crust.
Top your pie with whipped cream or whipped coconut cream. (Whip 1/2 pint heavy cream or 1 chilled 5.4-ounce can of coconut cream with 1 tablespoon coconut sugar, honey, or maple syrup and 1/2 teaspoon vanilla.)
| Rum raisin apple pie | Print |
Recipe type: Dessert
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
- Crust for double crust pie
- 1 cup raisins
- 1/2 cup dark rum
- 2 tablespoons butter or coconut oil
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- Juice of 2 lemons (about 4 tablespoons)
- 6 medium apples (about 2-1/2 pounds)
- 3/4 cup coconut sugar
- 2 tablespoons tapioca starch
- 2 tablespoons milk or coconut milk (optional)
- 1 tablespoon coconut sugar (optional)
Instructions
- Prepare bottom crust in a 9-inch pie pan, and refrigerate. Preheat oven to 375 degrees.
- Place raisins, rum, butter or coconut oil, nutmeg, cinnamon, and 2 tablespoons of the lemon juice in a small saucepan. Bring to a boil and boil for 2 minutes. Remove from heat and let stand, covered, for about 30 minutes.
- Peel and core apples and cut into chunks. You should have about 4 1/2 cups of apple chunks.
- Place apples in a medium bowl. Sprinkle with remaining 2 tablespoons lemon juice, and toss gently to combine.
- Sprinkle apples with coconut sugar and tapioca starch. Add rum-raisin mixture and stir. Pour into prepared crust. Cover with top crust. Cut three vents in top crust and crimp edges. If desired, brush top with 2 teaspoons coconut milk and dust with 1 tablespoon coconut sugar.
- Place pie on a baking sheet and bake 55 minutes until the crust is browned. Let cool before serving with whipped cream or whipped coconut cream.
Serving size: 1 slice. Calories: 188. Fat: 3g; Saturated fat: 2g; Carbohydrates: 36g; Sugar: 29g. Sodium: 811mg; Fiber: 2g; Protein: 1g; Cholesterol: 6mg.
