Hot buttered rum apple pie from Tom Douglas–made from apples, spice, and a splash of rum–is perhaps the best apple pie we’ve ever experienced. It’s a combo of your favorite warm cocktail and your favorite pie.
Lotsa folks are calling this hot buttered rum apple pie recipe from Tom Douglas the best apple pie they’ve ever tasted. And we understand exactly why. Flakey and tender crust. Perfectly cooked apples that are suffused with booze, butter, sugar, and spice. And a sweetness that’s subtle rather than tooth-achingly sweet. Opt for a sweet-tart, firm apple for this pie, such as Gravenstein, Braeburn, Cameo, Granny Smith, or Pink Lady. Originally published September 20, 2013.–Renee Schettler Rossi
How To Make The Perfect Apple Pie
Chef Tom Douglas, whom some of us here at Leite’s have swooned to for more than a decade, magnanimously shares tips and tricks to ensure that the apple pie you pull from your oven is every iota as magnificent as what you’ll find in his bakery in Seattle. Here’s what he has to say:
A bit of pectin sets the apple pie juices perfectly, but if you don’t have pectin you can add a little more cornstarch instead.
After sautéing the apples, allow time for the apples to cool before filling and baking the pie. This is a good time to roll out your dough.
After assembling the pie, it takes about 2 hours to bake, which is a long time, but the slow baking ensures a deliciously crumbly, flaky crust.
Hot Buttered Rum Apple Pie
- Quick Glance
- 45 M
- 4 H, 25 M
- Makes one 9-inch pie
IngredientsEmail Grocery List
Recipe Testers Reviews
This is hands-down the best apple pie I have ever eaten. The crust is phenomenal—a bit crunchy, just the right amount of sweetness, and perfectly flaky all at the same time. The filling is also delectable—if you don’t like your pie overly sweet, this is a delicious choice for you.
The only suggestion from the diners around the table was the pie could use perhaps 1 to 2 more cups of apples for the filling.