McIntosh Apple Pie with raisins and rum (Pies)

 

                McIntosh apple combines in a particularly successful way with the rum and raisins. It is important to use Macs that are really firm.

One 9-inch dounle-crust pie

• Old-Fashioned Dough, click here for the recipe
• 1 cup dark seedless raisins, rinsed and patted dry with a towel
• 2/3 cup packed brown sugar
• 1/3 cup dark rum
• 1/3 cup water
• 2 teasponns freshly squeezed lemon juice
• 5 large McIntosh apples, about 2½ pounds, firm and fresh
• 2 tablespoons sugar
• 2 tablespoons cornstarch
• ½ teaspoon cinnamon
• 2 tablespoons unsalted butter, softened
• 2 tablespoons heavy cream for brushing on the top crust

1. In a small nonaluminium saucepan, combine the raisins, brown sugar, rum, water, and lemon juice ; bring to a simmer over medium heat ; remove the pan from the heat and let cool at room temperature.
2. Quarter, core, and peel the apples ; cut each quarter in 2 wedges to make rughly 4 cups.
3. In a small bowl, stir together with a wire whisk the sugar, cornstarch, and cinnamon ; in a bowl, toss the apples with cinnamon mixture ; mix in the raisns and their liquid.
4. Preheat the oven to 425F (220C).
5. Line the pie plate with the bottom crust and spoon the filling into it, distributing the apples and raisins evenly.
6. Trim the bottom crust to a ½-inch overhang ; dot the filling with the butter.
7. Arrange the top crust over the filling ; leave a 1-inch edge.
8. Fold the top crust under under the edge of the bottom crust and flute the edges decoratively, pressing together with your thumb and forefinger ; brush the top with the heavy cream.
9. With a sharp knife, make five or six ¾-inch long steam vents around the center of the top crust.
10. Bake the pie for 15 minutes ; reduce the oven temperature to 350F (180C) and continue to bake the pie for 45 minutes, or until the pastry is golden brown and the juices are bubbling.
11. Let the pie cool on a wire rack before serving it slightly warm or at room temperature.

BON APPÉTIT