Rum Raisin Apple Pie


1 cup Raisins

1oz Dark rum

4 medium Granny Smith apples

4 medium McIntosh apples

1 cup Sugar

1 teaspoon ground Cinnamon

pinch of freshly grated Nutmeg (fresh is important)

pinch of Salt

juice of half of a lemon

Pie dough (check out our recipe)

1 Egg white

Turbinado sugar (garnish)



Roll out the pie dough and refrigerate until ready

Preheat oven to 400 degrees

Microwave dark rum for 45 seconds, until warm

Mix rum with raisins and let sit until ready to use

Peel, core & slice all apples

Toss apples with lemon juice

Mix remaining ingredients in a small bowl, then toss with apples

Let the apple mixture sit for 15 minutes, then drain the liquid from the bowl

After draining the apples, mix in raisins & rum

Pour the apples into the prepared pie dough

Cover and seal with another pie dough

Beat egg white vigorously with a pinch of salt, until frothy to create egg wash

Brush egg wash on pie top, sprinkle with white sugar, then sprinkle turbinado sugar

Cut a couple holes in the top crust to allow steam to escape

Bake for 45-60 minutes until top crust is brown, juices are thick and bubbly


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