Apple Walnut Rum Raisin Pie
Serve warm with a pitcher of heavy cream for drizzling over the top.
- 1/2 cup walnuts
- 1/3 cup raisins, soaked in white rum for 15 minutes
- 5-6 good pie apples, cored, peeled, sliced (Braeburn, Granny Smith or Macintosh)
- fresh lemon juice
- 1/2 to 1 cup sugar, depending on tartness of apples
- 1/2 teaspoon salt
- 1/2 cup butter
- cinnamon sugar
- 2 unbaked pie crusts, one for the shell, one to lattice or as a top crust
Combine walnuts, raisins and apple slices in a mixing bowl. Sprinkle on lemon juice, sugar and salt, and let stand. Adjust sweetness by tasting. Arrange fruit in pie crust and dot with butter. Sprinkle with cinnamon (or cinnamon sugar). Add top crust, cut vents or create a lattice top from strips. Bake for 45 minutes in a 400Fdegree oven, or until crust is brown and fruit is bubbly. If you want to add a cinnamon sugar coat to the crust, sprinkle it during the last 15 minutes of baking time.