Best 6 Janettes Lighter Apple Rum Raisin Pie Recipes

CHRISTINA'S APPLE RUM RAISIN PIE

Steps:

• Preheat the oven to 425 degrees F.
• To make the crust: Sift the flour, sugar, salt, and cinnamon into a medium-size mixing bowl. Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form. Mixing with a fork, add ice water, 1 tablespoon at a time, just until the dough holds together. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
• To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum. Pour rum over raisins and let stand at least 1 hour. Strain, return raisins to the bowl and stir in pie filling. Set aside.
• On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Pour in the filling and sprinkle the gelatin over the top. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
• Bake for 10 minutes and then reduce oven to 325 degrees F. and bake until crust is browned, about 45 minutes. Place on a rack to cool. If using icing, heat it in the microwave just until melted, then drizzle over the pie. Cut into wedges and serve.

JANETTE'S ICE CREAM NUTTY PIE

Steps:

• Place ice cream in a large bowl and let stand at room temperature until very soft. Slice the banana and mix it into the ice cream along with the almonds. Spoon the ice cream into the piecrust and sprinkle with chocolate morsels. Freeze the pie until ice cream is very firm, at least 2 hours. Cut into wedges and serve.

INDIVIDUAL APPLE RUM RAISIN TARTLETS

Steps:

• Remove dough from refrigerator onto a lightly floured work surface. Divide into four equal portions. Shape each into a ball, then flatten to form disks. Roll one disk out to a rough 6 inch circle by rolling out from center, lifting and turning dough, and occasionally flipping to prevent sticking. Flour board as necessary. Place on cookie sheet lined with parchment or plastic wrap and place another sheet of parchment or wrap on top. Roll out second ball of dough in same manner. Repeat with remaining dough. Refrigerate at least 30 minutes, or until ready to assemble tarts.
• Preheat oven to 425 degrees. Combine rum and raisins in a small saucepan and heat over low medium flame until rum simmers. Turn off heat and let steep while you prepare the apples. Peel the apples, cut them in half, and core them. Cut each half into six even wedges. In a large skillet, melt the butter over medium high heat. When it has stopped foaming, add the apples and toss well. Sprinkle sugar, cinnamon, cloves and allspice over the apples and toss. Lower heat to medium and continue to saute 1015 minutes until apples are lightly browned. Add steeped raisins with any remaining rum, along with the lime juice, and cook until liquids have evaporated. Remove from the heat and let cool.
• Take dough circles out of refrigerator and place before you on the board. Brush each lightly with beaten egg. Arrange 12 apple wedges on center of each dough round in a pinwheel pattern., leaving a 1 inch border all around. Spoon remaining raisins over the apples. Fold edges of dough up over apples, in overlapping fashion. Brush dough with egg wash and sprinkle apples with brown sugar. Bake until golden brown, about 20 minutes. Serve warm or at room temperature.

APPLE RAISIN PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

RUM-RAISIN APPLE PIE

Steps:

• Heat oven to 400ºF.
• Combine brown sugar, spice and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add raisins, granulated sugar, rum, vanilla and remaining flour; mix lightly. Spoon into crust.
• Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
• Bake 30 min. Reduce oven temperature to 350ºF; bake pie additional 30 min. or until apples are tender. Cool.
• Serve topped with COOL WHIP.

RUM RAISIN PIE

Steps:

• In a small bowl, combine the brown sugar and cornstarch. Set aside.
• In a saucepan, bring the orange juice, rum, and raisins to a boil. Simmer gently for about 10 minutes or until the raisins are properly hydrated. Add the brown sugar mixture and bring to a boil while stirring. Simmer for 1 minute and pour into a bowl. Cover with plastic wrap directly on the surface of the mixture. Let cool.
• With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
• Line a 23-cm (9-inch) pie plate with one pastry. Spoon the filling in the pie and brush the edges of the dough with milk. Top with the second pastry. Make an incision in the center. Remove any excess dough. Tightly seal the edges by crimping the dough with a fork or your fingers. Brush with milk.
• Bake for about 40 minutes or until the crust is golden brown. Serve warm or cold.
• Tips: If you prefer this pie without alcohol, replace the rum with water.
• Freezes well when baked.