Brown Sugar Rum Raisin Pie

Share on Google+Pin on PinterestShare on StumbleUponTweet about this on TwitterShare on Facebook

Brown Sugar Rum Raisin Pie is a spicy pie perfect for any holiday table.
Brown Sugar Rum Raisin Pie

Blue sticky notes dot the well-worn copy of my aunt’s cookbook. One has marked the spot for Rum Raisin Pie for some time now. I’ve never had Rum Raisin Pie. It’s always sounded so boring and old-fashioned. But since when was old-fashioned a bad thing, especially where pies are concerned? So I thought I’d take this opportunity of it being pie week to give it a try.

This spiced-up version, Brown Sugar Rum Raisin Pie, is simple and basic, with no fluff. I made quite a few adjustments, using brown sugar instead of regular granulated sugar, golden raisins for the regular brown variety, Greek yogurt replaced sour cream, with some tweaking to the spices. So basically, it’s not really the same pie at all. But recipes are like rules, and meant to be toyed with—broken, right?
Brown Sugar Rum Raisin PieBrown Sugar Rum Raisin Pie
I wasn’t sure of what to expect from this pie made from broken rules, but found it quite satisfying. And topped with a dollop of whipped cream, it was sneaky irresistible. I originally planned on just a bite, but found myself wanting more. If you’re a rum raisin fan, or just want to try something new, give this Brown Sugar Rum Raisin Pie recipe a try. Give the pie a try.
Enjoy!
Brown Sugar Rum Raisin Pie
 
Author:
Ingredients
  • 3 tablespoons dark spiced rum
  • ¾ cup seedless raisins
  • 1 cup brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon salt
  • 2 large eggs, well beaten
  • 1 cup Greek yogurt (fat or nonfat is fine)
  • 1 teaspoon vanilla extract
  • 1 (9 inch) pie shell, baked
Instructions
  1. If time permits, in a small saucepan, bring rum and raisins to a simmer. Turn off heat, cover and set aside for at least 30 minutes to mingle and cool. If even more time permits, cover and refrigerate overnight. If skipping this step, add rum and raisins later as noted below.
  2. Place baking sheet on middle rack of oven, and preheat oven to 350°F.
  3. In a large bowl, whisk together brown sugar, cinnamon, allspice, nutmeg, ginger, and salt.
  4. Whisk in beaten eggs, and stir until sugar is mostly dissolved.
  5. Add yogurt, vanilla, rum and raisins, and mix until combined well.
  6. Pour into baked 9 inch pie shell.
  7. Bake pie on baking sheet for about 40-50 minutes, or until not jiggly.
  8. Garnish with whipped cream.
Share on Google+Pin on PinterestShare on StumbleUponTweet about this on TwitterShare on Facebook

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: