Apple-Rum Raisin Pie

Wow! Vodka in the crust and Rum in the Filling.

Apple-Rum Raisin Pie

What more could a pie lover ask for?  How about a little French vanilla ice cream to go with this absolutely delicious pie.

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 1 hour 35 minutes
Servings 8 servings


The Crust

  • 2 1/2 cups all purpose flour
  • 1 tsp. salt
  • 1/2 pound lard or shortening
  • 1/4 cup cold water
  • 1/4 cup cold vodka

The Filling

  • 1/2 cup raisins
  • 1/4 cup rum white or dark
  • 4 large apples honeycrisp or golden delicious
  • 2/3 cup brown sugar packed
  • 3 tbsp. all purpose flour
  • 1/2 tbsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1 tbsp. butter cut into 4 pats
  • 1 tsp. milk
  • 1 tsp. granulated sugar optional


The Crust

  1. Combine the cold water and vodka and refrigerate to keep cold.  Combine the flour and salt in a medium sized mixing bowl.  Cut the lard into thin slices and lay them on top of the flour.  Use a pastry blender to cut the lard into the flour until it begins to ball up.  Gradually add the cold water/vodka to the pastry and continue to blend together with the pastry blender.

  2. Dust your hands well with some extra flour and divide the pastry dough in 2.  Roll out half of the pastry large enough to line a 9 inch pie plate.  Lay the pastry in the pie plate and trim the excess from around the edge.  Set aside.

The Filling

  1. Preheat oven to 425° F.  Place the raisins in a small sauce pan.  Add the rum to raisins and toss lightly.  Bring the rum and raisins to a light boil, remove from heat and let cool for about 30 minutes.  While the raisins are cooling, peel and slice the apples into a medium sized mixing bowl.  In another bowl mix together the brown sugar, flour, cinnamon, nutmeg, and salt.  Add to the sliced apples and lightly toss. Finally, add the raisins and vanilla to the apple mixture toss a little more.

  2. Pour the apple rum raisin mixture into the prepared pie crust.  Place the pats of butter on top of the filling and set aside.

  3. Roll out the other half of the pastry a little larger than the pie.  Cover apple mixture with the pastry, trim off the edge and crimp to seal the crusts together.  Cut some slits in the top of the pastry and then lightly brush the top with the milk.  If you like the crust a little sweeter sprinkle with some sugar.  Place the pie in the middle of the the preheated oven and bake for 10 minutes.  Reduce heat to 325°F and bake for 45 to 50 minutes longer.  When the pie has finished baking, remove from oven and let cool on a rack for at least an hour before serving.

Recipe Notes

Did you Know:  Rum has it's own holidays.

  • January 17th is National Hot Buttered Rum Day.
  • August 16th is National Rum Day.
  • September 20th is National Rum Punch Day.   

The only thing missing here is "National Apple-Rum Raisin Pie Day"


Recipe adapted from


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