Rum Cream Apple Pie
Indulge in the cozy decadence of a Rum Cream Apple Pie—a delightful twist on the classic apple pie that will elevate your dessert game. This recipe combines tart, crisp Granny Smith or Honeycrisp apples with a luscious blend of spiced rum, warm cinnamon, and nutmeg for a flavor-packed filling that’s both comforting and sophisticated. What sets this pie apart is the rich cream and butter mixture poured over the apples, creating a velvety texture with every bite. Encased in a flaky double crust and finished with a golden, glossy egg wash, this pie is a showstopper for any occasion. Perfect served warm or at room temperature, it pairs beautifully with a scoop of vanilla ice cream or a dollop of fresh whipped cream. Whether for holiday gatherings or a weekend treat, this boozy, fragrant apple pie will quickly become a favorite go-to dessert recipe!
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Recipe Information
Ingredients
- 6 medium Apples (Granny Smith or Honeycrisp, peeled and thinly sliced)
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 3 tablespoons All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 3 tablespoons Spiced rum
- 0.33 cup Heavy cream
- 2 tablespoons Unsalted butter
- 2 9-inch Pie crust (homemade or store-bought)
- 1 large Egg (for egg wash)
- 1 tablespoon Water (for egg wash)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Stir until the apples are evenly coated.
Drizzle the spiced rum over the apple mixture and gently toss to combine. Let the mixture sit for 10 minutes to allow the flavors to meld.
In a small saucepan, heat the heavy cream and butter over low heat until the butter is melted and the mixture is warm. Do not let it boil. Remove from heat and set aside.
Roll out one of the pie crusts and fit it into a 9-inch pie dish, leaving a slight overhang around the edges.
Spoon the apple mixture into the pie crust, spreading it out evenly. Pour the warm cream and butter mixture over the apples.
Roll out the second pie crust and place it over the filling. Trim any excess crust, then seal the edges by crimping them with a fork or your fingers.
Cut small slits into the top crust to allow steam to escape during baking.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the top crust for a golden, glossy finish.
Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set before serving.
Slice and serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 388 mg | 17% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 41.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 233 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
