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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 Time
45 mins
Cook Time
2 hrs 45 mins
Total Time
4 hrs 25 mins
Servings: 8 slices
Calories: 596 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Peel and core the apples and slice them 1/4- to 1/2-inch thick. You should have about 8 cups apple slices.
  2. 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.)
  3. 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.
  4. Transfer the apples to a bowl and allow them to cool completely to room temperature.
  5. Meanwhile, preheat the oven to 350°F (176°C).
  6. 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.
  7. 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.
  8. 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.) 
  9. 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 Information

Serving 1slice Calories 596kcal (30%) Carbohydrates 57g (19%) Protein 7g (14%) Fat 38g (58%) Saturated Fat 21g (105%) Monounsaturated Fat 11g Trans Fat 2g Cholesterol 82mg (27%) Sodium 956mg (40%) Fiber 5g (20%) Sugar 18g (36%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 596

% Daily Value*

Serving 1slice
Calories 596kcal 30%
Carbohydrates 57g 19%
Protein 7g 14%
Fat 38g 58%
Saturated Fat 21g 105%
Monounsaturated Fat 11g 55%
Trans Fat 2g 100%
Cholesterol 82mg 27%
Sodium 956mg 40%
Fiber 5g 20%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.