RUM-RAISIN PIE
Steps:
- On a lightly floured work surface, roll out the dough to a 12-inch round, a bit less than 1/4 inch thick. Fit into a 9-inch glass pie plate, pressing into the edges. For the checkerboard edging, trim the dough to the outer edge of the pie plate, then make 1/2-inch cuts at 3/4-inch intervals all around. Bend every other tab of crust forward. Chill pie shell until firm, about 30 minutes. Meanwhile, preheat the oven to 400°F.
- Line chilled pie shell with a round of parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375°F. Return crust to the oven; continue baking until light golden all over, 15 to 20 minutes more. Cool completely on a wire rack.
- Pour 3 cups cream into a medium saucepan, and place over medium-high heat; cook until just beginning to boil. Remove from heat. Meanwhile, whisk together granulated sugar, whole eggs, egg yolks, and salt in a medium bowl. Whisking constantly, slowly pour in hot cream until combined; pour back into saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in the rum. Remove from heat; set aside.
- Sort through the raisins, separating any that are stuck together. Arrange the raisins in an even layer on the bottom of the cooled crust. Carefully pour in the hot custard; bake, rotating the pie halfway through, until filling is set in the middle, 25 to 30 minutes. Transfer pie to a wire rack to cool completely.
- Just before serving, combine the remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Serve slices of pie with a dollop of whipped cream on each. Pie can be kept, chilled and loosely covered with plastic wrap, for up to 3 days.
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Abid hasan Konok
[email protected]Overall, I was not impressed with this pie. I would not recommend it to others.
Atif Shareef
[email protected]The crust was too thick and doughy. I would have preferred a more flaky crust.
ezz aliwat
[email protected]The rum flavor was too strong for me. I would have preferred a more subtle flavor.
skill soccer
[email protected]This pie was too sweet for my taste. I would have preferred a more balanced flavor.
NINO DA GOD
[email protected]I followed the recipe exactly, but my pie turned out dry and crumbly. I'm not sure what went wrong.
Brand Jatt
[email protected]This pie was a disappointment. The filling was bland and the crust was soggy. I would not recommend this recipe.
Md Robin Ahm
[email protected]I've been making this pie for years, and it's always a favorite. The filling is creamy and flavorful, and the crust is flaky and buttery. I love that I can make it ahead of time, so it's one less thing to worry about on the day of the party.
Fatema Jahan
[email protected]This pie was easy to make and turned out great! The filling was rich and creamy, and the crust was flaky and golden brown. I will definitely be making this pie again.
Re Born
[email protected]I made this pie for a potluck dinner, and it was a big hit! Everyone loved the creamy filling and the flaky crust. I will definitely be making this pie again.
Chuck Woodby
[email protected]This pie was delicious! The filling was creamy and flavorful, and the crust was flaky and buttery. I would definitely recommend this recipe to anyone looking for a classic rum raisin pie.
Ajit King
[email protected]I was skeptical about making a rum raisin pie, but I'm so glad I tried this recipe. The filling was perfectly balanced, with just the right amount of sweetness and spice. The crust was also very good. I will definitely be making this pie again.
Alexa Lovegood
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The filling is rich and decadent, and the crust is perfectly flaky. I love that I can make it ahead of time, so it's one less thing to worry about on the day of the party.
Humaira Saddiqe
[email protected]This rum raisin pie was a hit at my holiday party! The filling was smooth and creamy, with just the right amount of rum flavor. The crust was flaky and golden brown. I will definitely be making this pie again.