Rum raisin apple pie

Rum Raisin Apple Pie

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
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 10
  • 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)
  1. Prepare bottom crust in a 9-inch pie pan, and refrigerate. Preheat oven to 375 degrees.
  2. 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.
  3. Peel and core apples and cut into chunks. You should have about 4 1/2 cups of apple chunks.
  4. Place apples in a medium bowl. Sprinkle with remaining 2 tablespoons lemon juice, and toss gently to combine.
  5. 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.
  6. 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.

Leave a Comment

Rate this recipe: