Login to Save Like

Ingredients

• Rummed- Raisins:
• 3 tablespoons dark rum
• 1/3 cup raisins
• ****
• Pie Filling:
• 2/3 cup packed light brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon finely grated fresh lemon zest
• 1/2 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon salt
• 6 medium apples, ranging from sweet to tart (2 1/2 lb) (**NOTE: To achieve an ideal balance of tart and sweet apples, I used 2 Golden Delicious or Gala, 2 Granny Smith, and 2 McIntosh - you'll need 6 apples total).
• ****
• Pastry for a double-crust pie:
• 2 1/2 cups all-purpose flour
• 1 1/2 sticks (12 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
• 1/4 cup cold vegetable shortening (preferably trans-fat-free)
• 1/2 teaspoon salt
• 7 to 9 tablespoons ice water
• Special equipment: a pastry or bench scraper
• ****
• 1 tablespoon unsalted butter, cut into small pieces
• 2 teaspoons milk
• 1 tablespoon sanding sugar

Description

Raisins Steeped In Dark Rum Mingle With Tart And Sweet Apples In This Updated Version Of An American Dessert Favorite. It's A Real Showstopper When Paired With Lightly Sweetened Whipped Cream Or Ice Cream. The Prep Time Is Filled With Wait-time - So Don

Group Recipes