RUM-RAISIN PIE
Steps:
- On a lightly floured work surface, roll out the dough to a 12-inch round, a bit less than 1/4 inch thick. Fit into a 9-inch glass pie plate, pressing into the edges. For the checkerboard edging, trim the dough to the outer edge of the pie plate, then make 1/2-inch cuts at 3/4-inch intervals all around. Bend every other tab of crust forward. Chill pie shell until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F.
- Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375°F. Return crust to the oven; continue baking until light golden all over, 15 to 20 minutes more. Cool completely on a wire rack.
- Pour 3 cups cream into a medium saucepan, and place over medium-high heat; cook until just beginning to boil. Remove from heat. Meanwhile, whisk together granulated sugar, whole eggs, egg yolks, and salt in a medium bowl. Whisking constantly, slowly pour in hot cream until combined; pour back into saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in the rum. Remove from heat; set aside.
- Sort through the raisins, separating any that are stuck together. Arrange the raisins in an even layer on the bottom of the cooled crust. Carefully pour in the hot custard; bake, rotating the pie halfway through, until filling is set in the middle, 25 to 30 minutes. Transfer pie to a wire rack to cool completely.
- Just before serving, combine the remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Serve slices of pie with a dollop of whipped cream on each. Pie can be kept, chilled and loosely covered with plastic wrap, for up to 3 days.
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arpit dulal
[email protected]This pie is the perfect comfort food. It's warm, sweet, and satisfying. It's the perfect dessert to enjoy on a cold winter day.
Zelalem Adane
[email protected]I love the way this pie smells when it's baking. The whole house smells like cinnamon and nutmeg.
THOMAS WALTER CARNEY
[email protected]This recipe is a great way to use up leftover rum raisins. I always have a jar of rum raisins in my pantry, and this pie is the perfect way to use them up.
Anoara Bagom
[email protected]I've made this pie several times now, and it's always a hit. It's the perfect dessert for potlucks and parties.
Caylee Brown
[email protected]This pie was a bit of a challenge to make, but it was totally worth it. The end result was a beautiful and delicious pie that was enjoyed by everyone who tried it.
Marissa Freeman
[email protected]I'm not a huge fan of raisins, but I loved this pie. The raisins were plump and juicy, and they added a nice sweetness to the pie. The crust was also perfectly flaky.
Stephanie Kirby
[email protected]I made this pie for my husband's birthday, and he loved it. He said it was the best rum raisin pie he's ever had. I'll definitely be making it again for special occasions.
Md Nawaz Khan Siam 10M
[email protected]This pie is a classic for a reason. It's simple, yet delicious. The rum raisin filling is perfectly balanced, and the crust is flaky and golden brown.
ADEEB FF
[email protected]I'm so glad I found this recipe. It's the best rum raisin pie I've ever had. I will definitely be making it again and again.
Raja Sab
[email protected]This pie is the perfect dessert for a special occasion. It's rich and decadent, but it's not too heavy. It's also very easy to make, so it's perfect for busy cooks.
FnNy ViDeOs
[email protected]I love the way this pie looks when it's finished. The lattice crust is so pretty, and it makes the pie look extra special.
Katie Colborne
[email protected]This recipe is a keeper. It's easy to follow, and the results are always amazing. I've made this pie several times now, and it's always a crowd-pleaser.
John Pilcher
[email protected]I made this pie for my family for Thanksgiving, and it was a huge success. Everyone loved it, and I've already been asked to make it again for Christmas.
Foluke Olabisi
[email protected]This pie was a labor of love, but it was totally worth it. The end result was a beautiful and delicious pie that was enjoyed by everyone who tried it.
Loretta Mirasole
[email protected]I'm not usually a fan of rum raisin pie, but this recipe changed my mind. The raisins were plump and juicy, and the rum flavor was subtle but present. The crust was also perfectly flaky.
Mari1111 Marimarimari
[email protected]This rum raisin pie was a hit at my last dinner party. The flavors were perfectly balanced, and the crust was flaky and delicious. I'll definitely be making this again!