Rum raisin apple pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
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
  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.
Nutrition Information
Serving size: 1 slice. Calories: 188. Fat: 3g; Saturated fat: 2g; Carbohydrates: 36g; Sugar: 29g. Sodium: 811mg; Fiber: 2g; Protein: 1g; Cholesterol: 6mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2010/10/01/rum-raisin-apple-pie-recipe/