Rum-Raisin-Nut Apple Pie | Gluten Free & Extra

Soak the raisins within the rum for no less than 4 hours or in a single day. Drain properly when prepared to make use of. Put aside.

Make the crust. In a meals processor, pulse the flour, sugar, and salt till mixed. Add the butter or substitute and pulse till the combination resembles a rough meal. With the machine operating on low, add the water in small quantities and pulse simply till the combination begins to carry collectively. Whether it is too crumbly, add extra water.

Flip the dough out onto plastic wrap and knead the free items collectively. Divide the dough into two equal elements and flatten every to a thick disk (about 1 inch thick). Wrap every disk in plastic and refrigerate for a number of hours or in a single day.

Roll out 1 disk of dough between two sheets of plastic or parchment paper right into a 12-inch spherical that’s about ⅛ inch thick. Place it right into a 9-inch pie pan and press to suit. Refrigerate till you’re prepared so as to add the filling.

To make the filling, in a big bowl, mix the soaked and drained raisins, apple slices and the following 9 elements. Toss to coat. Switch the apple combination to the pastry-lined pie pan, mounding barely within the middle. Dot with the butter or substitute.

Roll out the second crust as above. Minimize designs or poke holes or slits to permit steam to flee.

Place it on high of the stuffed pie. Crimp the sting. If desired, brush the pie with an egg wash and sprinkle with further sugar. Refrigerate the ready pie for 20-Half-hour previous to baking.

Organize a rack within the lowest slot of your oven. Preheat the oven to 375 ° F. Bake 50-60 minutes or till the crust is golden brown and the apples are tender, protecting the perimeters loosely with aluminum foil in the event that they develop into too darkish.

Cool on a wire rack. Serve heat or cooled.