Here’s a delicious recipe for Marjorie’s Rum & Apple Pie, a comforting dessert with a rich, spiced apple filling and a touch of rum that adds warmth and depth to the flavor. This pie is perfect for special occasions or when you’re craving something indulgent.
Ingredients:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1/4 cup ice water (more if needed)
For the Apple Filling:
- 6-7 medium apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)
- 1/4 cup dark rum (or spiced rum)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon all-purpose flour (or cornstarch)
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract (optional)
For the Pie Top:
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Sugar for sprinkling (optional)
Instructions:
1. Prepare the Pie Crust:
- In a large bowl, combine the flour, salt, and sugar.
- Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may need a little more water, but be careful not to add too much.
- Divide the dough into two equal discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes (or up to an hour).
2. Prepare the Apple Filling:
- In a large bowl, combine the sliced apples with lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt. Toss well to coat.
- In a large skillet or saucepan, melt the butter over medium heat. Add the apple mixture and cook for 5-7 minutes, stirring occasionally until the apples begin to soften slightly.
- Sprinkle the flour over the apples, stirring to combine, and continue cooking for another 2-3 minutes until the mixture thickens.
- Pour in the dark rum, and cook for an additional 1-2 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Remove from heat, and let the filling cool slightly. Stir in vanilla extract (if using).
3. Assemble the Pie:
- Preheat your oven to 375°F (190°C).
- Roll out one disc of dough on a lightly floured surface into a circle about 12 inches in diameter. Carefully transfer it to a 9-inch pie pan, pressing it gently into the bottom and up the sides.
- Fill the crust with the apple mixture, spreading it evenly.
- Roll out the second disc of dough and place it over the apples. Trim any excess dough and crimp the edges to seal the pie.
- Cut a few slits in the top crust to allow steam to escape. You can also create a decorative lattice top if you prefer.
4. Add the Egg Wash:
- In a small bowl, beat the egg with the milk to create the egg wash. Brush it over the top crust to give the pie a golden, glossy finish.
- Optionally, sprinkle the top with a little sugar for extra sweetness and sparkle.
5. Bake the Pie:
- Place the pie on a baking sheet to catch any drips. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust is browning too quickly, you can cover the edges with foil and continue baking until fully cooked.
6. Cool and Serve:
- Allow the pie to cool for at least 30 minutes to let the filling set.
- Serve warm or at room temperature. It’s especially delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy Marjorie’s Rum & Apple Pie!
This pie combines the sweetness and warmth of apples with the deep flavor of rum and spices, making it a wonderful dessert to share with friends and family.