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Hot Buttered Rum Apple Pie

Warm up Your Holidays with Hot Buttered Rum Apple Pie

This delightful Hot Buttered Rum Apple Pie elevates traditional flavors with a rich, buttery mixture and spiced rum infusion, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 1 hour
Total Time 2 hours 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon salt Enhances flavor for the crust.
  • 2 tablespoons granulated sugar Adds sweetness.
  • 0.5 cups chilled unsalted butter Can substitute with coconut oil for a dairy-free option.
For the Crumb Topping
  • 0.5 cups granulated sugar Sweetens the topping.
  • 0.5 cups brown sugar Adds depth and moisture.
  • 0.75 cups all-purpose flour Binds the topping ingredients.
  • 1 teaspoon cinnamon Infuses warmth and spice.
  • 0.25 teaspoon salt Balances sweetness.
  • 0.5 cups chilled unsalted butter Contributes to a rich, crunchy texture.
For the Filling
  • 6 cups mixed apples (Granny Smith, Honeycrisp) Offers sweet-tart flavor.
  • 0.25 cups granulated sugar
  • 0.25 cups brown sugar
  • 0.5 cups dark rum Can substitute with apple cider.
  • 2 tablespoons unsalted butter Adds richness.
  • 2 tablespoons cornstarch Thickens the filling.
  • 1 teaspoon vanilla extract
  • 1 tablespoon dry pectin Can omit if unavailable.
  • 1 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon salt
Hot Buttered Rum Sauce
  • 0.5 cups brown sugar
  • 0.25 cups light corn syrup
  • 0.25 cups unsalted butter
  • 0.5 cups heavy cream
  • 2 tablespoons spiced rum Can substitute with vanilla extract.

Equipment

  • Large mixing bowl
  • pie pan
  • pastry cutter
  • Medium bowl
  • Small saucepan
  • Skillet

Method
 

Preparation
  1. Combine 2 ½ cups of flour, 1 teaspoon of salt, and 2 tablespoons of granulated sugar in a large mixing bowl. Cut in ½ cup of chilled unsalted butter until the mixture resembles coarse crumbs. Gradually stir in ice water, 1 tablespoon at a time, until the dough comes together. Form it into a disk, wrap in plastic, and refrigerate for at least 1 hour to enhance flakiness.
  2. After chilling, preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough into a large circle about ¼ inch thick. Carefully fit the dough into a deep-dish pie pan, crimping the edges. Prick the bottom with a fork, then place it back in the fridge.
  3. In a medium bowl, mix ½ cup each of granulated sugar and brown sugar, along with ¾ cup of flour, 1 teaspoon of cinnamon, and ¼ teaspoon of salt. Use a pastry cutter to incorporate ½ cup of chilled butter until crumbly. Refrigerate the topping.
  4. In two skillets, combine ¼ cup of granulated sugar with ¼ cup of brown sugar until caramelized. Add 6 cups of mixed sliced apples and sauté for about 5 minutes. Remove from heat and let cool.
  5. Blend the cooled apple mixture with 2 tablespoons of cornstarch, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of salt, ½ cup of dark rum, and 2 tablespoons of butter.
  6. Transfer the apple filling into the prepared crust. Sprinkle the crumb topping generously over the mixture. Bake in the oven for 30 minutes.
  7. Cover loosely with foil and bake for another 30 minutes. Remove foil and bake uncovered for an additional 15-20 minutes until golden brown.
  8. In a saucepan, combine ½ cup of brown sugar, ¼ cup of light corn syrup, and ¼ cup of unsalted butter over medium heat. Stir until combined, then whisk in ½ cup of heavy cream and 2 tablespoons of spiced rum.
  9. Let the pie cool for at least 15 minutes, then slice and serve warm with hot buttered rum sauce.

Notes

For best results, serve warm with a scoop of vanilla ice cream and an extra drizzle of hot buttered rum sauce. You can prepare the crust and filling a day in advance.