Comida Kraft
Recipe Box

Rum-Raisin Apple Pie

Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

10 servings

Throw a bit of a twist on your regular pie with a Rum-Raisin Apple Pie. Dark rum richness and a helping of raisins breathe new life into your everyday pie.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Combine brown sugar, spice and 1/2 cup flour in medium bowl. Cut in 1/4 cup (4 Tbsp.) butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  • Place crust in 9-inch pie plate as directed on package for one-crust filled pie. Place apples in large bowl. Add raisins, granulated sugar, rum, vanilla and remaining flour; mix lightly. Spoon into crust.
  • Cut remaining butter into small pieces; place evenly over apples. Cover with crumb topping. Place on baking sheet.
  • Bake 30 min. Reduce oven temperature to 350ºF; bake pie additional 30 min. or until apples are tender. Cool.
  • Serve topped with COOL WHIP.
Please use alcohol responsibly.

Size Wise

This impeccable flavor combination in a classic pie can be enjoyed on a special occasion.

Food Facts

For best results, refrigerate the pastry-lined pie plate until ready to fill with the apples. Also, place the oven rack in the lower third of the oven before using to bake the pie.

Substitute

Prepare using any other cooking apple, such as Braeburn, Gala, Honeycrisp, Jonathan, Jonagold or Winesap.

Variation

Omit rum. Increase vanilla to 2 tsp.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 380
Total fat 14g
Saturated fat 7g
Cholesterol 20mg
Sodium 180mg
Carbohydrate 62g
Dietary fiber 2g
Sugars 43g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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