Thursday, October 22, 2009

Butter Rum Raisin Apple Pie

Butter Rum Raisin Apple Pie - hmmmm. How many more flavors can we add? How about a rich vanilla sauce that is way to easy? Melted Vanilla Ice Cream - an old baker's trick.
Here's what you need:

2 prepared pie crusts
1 cup vanilla ice cream
1 cup raisins
1/2 cup dark rum
2 T butter
1 tsp cinnamon
1/2 tsp nutmeg
4 T lemon juice
3/4 cup brown sugar
6 - 8 apples, peeled & cored
2 tsp arrowroot or flour

Preheat oven to 375.
In a small pot, place raisins, rum, butter, 2 T lemon juice, cinnamon, nutmeg.
Place on heat, boil for 2 minutes, then cover, shut off heat and allow enough time for the raisins to absorb the liquid - 20 - 30 minutes or up to an hour. This smells absolutely wonderful!

Roll one layer of pie crust and roll onto greased pie pan. Set in fridge to chill.
Scoop 1 cup of ice cream into a bowl and place in fridge to melt.

Peel the apples and chop. I like to cut each apple into 6 slices and then chop those slices in half to make chunks. Sprinkle with remaining 2 T of lemon juice, brown sugar and arrowroot and stir to combine. Let sit for 15 - 20 minutes for apples to macerate. Combine apples and raisins.
Pour into pie crust, then cover with remaining crust.
Slice steam vents...
Bake for 50 minutes until crust is brown.

Allow to cool somewhat for at least 15 - 20 minutes.
Remove ice cream from fridge and stir to melt or melt in the microwave.

Slice pie and plate. Drizzle each slice with melted ice cream. Also good with scoops of ice cream!

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