Name: Rum Raisin Apple Pie
Cook time: 35 min
Total time: 4 1/4 hr
Yield: 8–10 servings
Ingredients: 3 tablespoons dark rum; 1/3 cup raisins; 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); Pastry dough for a double-crust > pie; 1 tablespoon unsalted butter, cut into small pieces; 2 teaspoons milk; 1 tablespoon sanding sugar

Side shot of deepdish pie with a craggly top one slice removed.

Photo by Romulo Yanes

Raisins steeped in dark rum mingle with tart and sweet apples in this updated version of an American favorite. It's a showstopper when paired with lightly sweetened whipped cream.

Cooks' Note

•To achieve an ideal balance of tart and sweet apples, we used 2 Golden Delicious or Gala, 2 Winesap or Granny Smith, and 2 McIntosh or Northern Spy (you'll need 6 apples total).
•Raisins can be soaked in rum 1 day ahead, cooled completely, and kept in an airtight container at room temperature.
•Pie can be made 8 hours ahead and kept, uncovered, at room temperature.

Recipe notes

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