Thursday, November 19, 2015

Buttered Rum Raisin Pie

 I was recently watching Martha Stewart's cooking show called Martha Bakes, and she was making a rum raisin pie. My first thought was "ooo that sounds good!" but then I realized that what she was making and what I had pictured in my head were two different things. When I think of a rum raisin pie, I immediately think of something that's sticky and gooey and buttery, kind of like a pecan pie with raisins and rum instead of pecans. But Martha was making a CUSTARD pie with raisins in it. Hmmm..  that's not what I wanted. So then I figured, "well, I'm gonna find one that's sticky and gooey." I did something googling and I found one! This is my version of a recipe I found on a website called, and it's just what I wanted. It's sweet and mildly spicy, but more importantly it's buttery and sticky and gooey and chewy and EXACTLY what I had in mind all along! It kind of has a similar vibe to the Mince Pie that my Mom used to make, since it has dried fruit and spirits in it, but it's not as strong. It's just sweet enough, just spicy enough, just rummy enough (rummy?), and the raisins are definitely the star of the show. I brought a piece to my boss and asked her if it's good enough to have as a Thanksgiving dessert and she said "Absolutely!"
 So if you're looking for something new and a little different to add to your Thanksgiving dessert table, give this one a try. I think you'll be pleasantly surprised!

4 cups raisins
1/2 cup Bacardi gold rum
1 1/2 cups water
2 tbs cornstarch
1/4 tsp salt
1/2 cup packed brown sugar
4 tbs butter
1 tsp cinnamon

1/4 tsp allspice
1 tbs cider vinegar
1 tsp pure vanilla extract
2 9-inch prepared pie crusts

 Preheat oven to 425°.
 Place raisins and rum in a small bowl. Give it a stir, and let it sit until the raisins absorb the rum, about 20-30 minutes. In the meantime, prepare the pie pastry and prep the other ingredients.
Line a 9" pyrex deep pie dish with one pie crust.  Set aside.
 In a medium saucepan, before turning on the heat, whisk together water, cornstarch, and salt. Now turn on the heat and bring to boil. Stir in brown sugar, butter, and spices until combined. Add the rum soaked raisins and any remaining rum. Return to boil and let simmer over medium heat for 5-7 minutes, until syrup thickens. Remove from heat and let cool slightly. Add cider vinegar and vanilla. Pour filling into prepared pie pastry. Top with second crust. Crimp edges and vent as desired. Place pie on bottom rack and bake for 10 minutes. Reduce heat to 375° and move pie to middle rack. Bake for 30 minutes, or until filling is bubbling and crust is golden. Use a pie crust shield or foil tent to keep the edges of the crust from becoming too brown. Cool on wire rack. Serve warm or at room temperature with vanilla ice cream or fresh whipped cream.

If you'd like to serve it in a regular 9" pie dish instead of the deeper pyrex dish, just use 2 cups of raisins instead of 4 cups. The rest of the amounts stay the same.
I used a store bought ready made pie crust, but feel free to make my Easy Pie Crust or your own if you so choose.
When I first served this, it was chilled (which is usually how I like to enjoy a piece of pie). But in this case, you definitely don't want it to be chilled because it sets up rather tightly which makes it much more dense. It's much more buttery and gooey when you serve it warm or at room temperature. SO much better!

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