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A baked hot buttered rum apple pie on a wooden board.
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4.53 / 21 votes

Hot Buttered Rum Apple Pie

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.
Prep Time45 minutes
Cook Time2 hours 20 minutes
Total Time4 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 596

Ingredients

  • 6 to 8 (about 3 3/4 lbs) apples, such as Gravenstein, Fuji, Braeburn, Cameo, Granny Smith, or Pink Lady
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup dark rum
  • 4 tablespoons (2 oz) cold unsalted butter, cut into 1/4-inch (6 mm) dice
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 teaspoons vanilla extract
  • 1 teaspoon dry pectin, or an extra 1/2 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • Flaky Pie Crust, for a double-crust 9-inch pie
  • 2 tablespoons heavy cream
US - Metric

Instructions

  • Peel and core the apples and slice them 1/4- to 1/2-inch thick. You should have about 8 cups apple slices.
  • Place 2 large (at least 10-inch) sauté pans over medium-high heat and divide 1/3 cup granulated sugar evenly between them. Cook the sugar, without stirring, until it melts and then caramelizes and turns amber in color, tilting the pans a little to swirl and distribute the color, adjusting the heat as needed. (As soon as the sugar melts, it will quickly start caramelizing, so be ready with the apples as soon as the color of the sugar turns amber.)
  • Add the apples, dividing them between the 2 pans, and sauté until they are about half-cooked and the juices that are released boil away and reduce until no liquid remains, 8 to 10 minutes. Toss and stir the apples regularly while they are cooking so they cook evenly on both sides. When the apples are done, they should have some give yet not collapse when you press one between your fingers.
  • Transfer the apples to a bowl and allow them to cool completely to room temperature.
  • Meanwhile, preheat the oven to 350°F (176°C).
  • When the apples are cool, add the brown sugar, rum, butter, cornstarch, vanilla extract, pectin or extra cornstarch, spices, and salt and toss to combine.

    ☞ TESTER TIP: If your apples are exceptionally tart, you may want to add a little extra sugar at this point.

  • Dump the apple filling into the pastry-lined pie plate. Place the remaining pastry circle on top, roll the crust overhang up and over, and seal. Press or crimp the edge, then use a paring knife to cut a few vents in the top crust. Brush the top of the pie crust with the cream and sprinkle with the remaining 2 tablespoons sugar.
  • Place the pie on a rimmed baking sheet to catch any drips and bake for 30 minutes. Tent the pie with foil and continue to bake for 1 hour more. Remove the foil and bake for 20 to 30 minutes more, or until the pie is evenly golden brown. (The total baking time should be about 2 hours.) 
  • Remove the pie from the oven and let it cool on a wire rack for at least 1 hour before slicing. The pie will still be warm after an hour. Or if you can wait, you can cool it to room temperature and then slice and serve it.

Nutrition

Serving: 1slice | Calories: 596kcal | Carbohydrates: 57g | Protein: 7g | Fat: 38g | Saturated Fat: 21g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 82mg | Sodium: 956mg | Fiber: 5g | Sugar: 18g