Hot Buttered Rum Apple Pie with Cheddar Crust
Servings: 9 " pie
Ingredients
Crust
- Buttery Flaky Pie Crust
- 2 ounces grated cheddar cheese add to the dough
Filling
- ⅓ cup packed dark brown sugar
- ¼ cup ½ stick unsalted butter, room temperature
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon kosher salt
- 3 tablespoon rum
- 3 apples combination of Gala and Braeburn, cored, peeled and thinly sliced (about 4 cups)
- 2 Bartlett pears peeled and cored, about 2 cups
- 1 teaspoon lemon juice
- ½ cup golden raisins
- 1 tablespoon cream
- 1 tablespoon raw sugar Turbinado sugar
Instructions
Crust
- Follow directions provided on the link under Ingredients. If you have a little pie dough left over, feel free to roll out the scraps and cut in the shape of an apple for the middle of the pie. Alternatively, you can double the recipe and make a double crusted pie.
Filling
- Combine the sugar, butter, spices, and salt together in a microwaveable dish. Heat long enough to melt the butter. Stir in the rum.
- Place the apples, pears, lemon juice, and raisins in a large bowl. Toss with the butter-rum mixture until the fruit is completely coated. Pile half of the fruit into the pie shell. Arrange the remaining half of the fruit on top.
- Preheat the oven to 350˚F. Place the pie on a baking sheet - just in case it bubbles over, and bake until bubbly - about 50 minutes. Be sure to check the crust after 25 - 30 minutes. You may need to cover it with foil to keep it from over-browning.