About
My first pie from "scratch" pie ever wins 2nd place at Farmers Market!
This Apple Raisin Pie is so good one of the judges bought my pie on the spot for $15! Luckily, I made TWO!
It's so easy to skip making your own fresh pie crust but it was a huge contributor to making this pie a winner! So, that step and ingredients are included separately below, even though you need to make it first.
You won't regret the extra effort.
This recipe was originally given to me from a friend and I amended it to my personal taste. Next time, I think I might throw in some orange zest instead of lemon just for fun!
I'd love to know what you think!
(Sorry no images... I only have the award picture at this time)
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Emma H. favorited "Pirates Apple Pie" ~ It's The Rum Matey's!
17 Jul 14:52
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08 Dec 14:32
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Lena S. favorited "Pirates Apple Pie" ~ It's The Rum Matey's!
11 Aug 19:05
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Alicia Charlebois added "Pirates Apple Pie" ~ It's The Rum Matey's! to To-make list
03 Aug 22:57
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Alicia Charlebois added "Pirates Apple Pie" ~ It's The Rum Matey's! to FOOD
03 Aug 22:56
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Grimgirl101 favorited "Pirates Apple Pie" ~ It's The Rum Matey's!
20 Jun 22:11
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Ariane D. favorited "Pirates Apple Pie" ~ It's The Rum Matey's!
19 Jun 02:29
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29 Apr 06:53
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~Mari~ added "Pirates Apple Pie" ~ It's The Rum Matey's! to Food
28 Apr 20:33
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Alicia Charlebois added "Pirates Apple Pie" ~ It's The Rum Matey's! to To-make list
26 Apr 13:30
You Will Need
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Step 1
If you're making your own pie crust as shown below, make that first!
Oven preheat: 425 degrees
Bring rum w/raisins to boil until 1/3 reduced, remove from heat and let stand covered at least 1 hour
Rub together brown sugar, flour, lemon zest, cinnamon, nutmeg and salt in a large bowl until no lumps remain.
Peel and core apples: It's very important to have 3 distinct flavors. Cut into ½ inch wide wedges and add to sugar mixture, tossing together until evenly coated.
*You can add all the raisins at this point but they seemed to clump together, so I just added the juice from the raisins and layer them in later.
Roll out larger piece of dough into a 13 inch round to fit into a 9” pie pan. Trim edge and set to chill while rolling out top crust.
Spoon filling evenly into shell (layering in raisins as you go) and dot the top with butter. Brush pastry overhang with some of milk, then cover pie with top pastry dough. Trim pastry flush with edge and pinch/crimp dough decoratively.
Lightly brush top of pie with some of remaining milk and sprinkle with sanding sugar.
Cut 3 steam vents in top with small knife. (Or a skull and crossbones is always nice! lol)
Bake 20 minutes on hot baking sheet. (This makes good bottom crust!)
Reduce oven temperature to 375 and continue to bake 45-50 minutes or until crust is golden and filling is bubbling.
Cool pie on a rack to room temperature, 1.5 hours.
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Step 2
I really hope you take the time to try this Pastry Dough recipe, it makes an amazing difference!
Pastry Dough:
1 ½ cups all purpose flour
*2 sticks unsalted butter
½ tsp. salt
7-9 Tbsp. ice water*I used the real but salted butter and skipped the salt.
Blend together flour, butter and salt in a bowl. Using fingertips or pastry blender, blend just until the mixture resembles coarse meal with some pea sized lumps
Drizzle 5-6 Tbsp. of ice water evenly over mixture. Gently stir with a fork until absorbed. Squeeze a small handful of dough, if it does not hold together, add more water, ½ Tbsp at a time. Do not overwork dough!
Turn out onto a work surface and divide into 8 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute butter.
Gather dough together, press into a ball, them flatten into 2 disks, one slightly larger for bottom crust and chill until ready to roll. At least one hour.
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