The Sophisticated Comfort of Rum Raisin Pie

The aroma of rum-soaked raisins, gently warming in a buttery crust, is a scent that transports me back to my grandmother’s kitchen. She wasn’t a professional baker, but her humble raisin pie was a masterpiece of rustic charm and comforting flavors. It wasn’t fancy, often just a simple, lattice-topped affair, but the way the raisins plumped up, infused with that subtle hint of rum, was pure magic. This recipe, inspired by Ricardo, captures that same essence, elevating it with a touch of sophistication that makes it perfect for any occasion, from a cozy weeknight treat to a show-stopping dessert for guests.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

For the Filling:

• 1/2 cup brown sugar, packed
• 2 tablespoons cornstarch
• 1 cup orange juice or 1 cup water (see note on rum substitution)
• 1/4 cup dark rum (see note for alcohol-free option)
• 1 cup sultana raisins
• 1 cup golden raisins

For the Crust:

• 2 rolled-out shortcrust pastry sheets (store-bought or homemade)
• Milk, for brushing

Note on Rum: If you prefer to make this pie entirely alcohol-free, simply replace the 1/4 cup of dark rum with an additional 1/4 cup of water or orange juice. The subtle fruity notes of the orange juice will still provide a lovely depth of flavor.

Equipment Needed

• Medium saucepan
• Small bowl
• Whisk
• Measuring cups and spoons
• 23-cm (9-inch) pie plate
• Pastry brush
• Baking sheet (optional, to catch drips)
• Cooling rack

Instructions

1. Prepare the Raisin Mixture: In a small bowl, whisk together the brown sugar and cornstarch until well combined. This ensures the cornstarch is evenly distributed and won’t clump when added to the liquid. Set this mixture aside.
2. Infuse the Raisins: In a medium saucepan, combine the orange juice (or water), dark rum, and both sultana raisins and golden raisins. Place the saucepan over medium-high heat and bring the mixture to a gentle boil.
3. Simmer and Hydrate: Once boiling, reduce the heat to low and simmer gently for approximately 10 minutes. This crucial step allows the raisins to plump up and absorb the fragrant liquid, becoming tender and infused with the flavors of the orange juice and rum. Stir occasionally to prevent sticking.
4. Thicken the Filling: Gradually add the brown sugar and cornstarch mixture to the simmering raisins. Whisk continuously as you add it. Continue to simmer for 1 minute while stirring, allowing the filling to thicken to a glossy, cohesive consistency. The cornstarch will activate, binding the liquid and creating a luscious filling.
5. Cool the Filling: Pour the thickened raisin filling into a separate bowl. To prevent a skin from forming on the surface, cover the filling directly with plastic wrap, pressing the wrap down so it touches the entire surface of the mixture. Let the filling cool completely to room temperature. This is an important step for pie assembly, as a hot filling can pre-cook the pastry.
6. Preheat the Oven: Position an oven rack in the lowest position of your oven. Preheat your oven to 200 °C (400 °F). Ensuring the rack is in the lowest position helps the bottom crust to cook through and become beautifully golden.
7. Assemble the Pie: Carefully line your 23-cm (9-inch) pie plate with one of the shortcrust pastry sheets. Gently press the pastry into the bottom and up the sides of the plate, being careful not to stretch it too thin, which can lead to tearing.
8. Fill the Pie: Spoon the cooled raisin filling evenly into the pastry-lined pie plate.
9. Prepare the Top Crust: Lightly brush the edges of the bottom pastry with a little milk. This will help the top crust adhere properly. Place the second shortcrust pastry sheet over the filling.
10. Seal and Vent: Trim any excess dough from around the edges, leaving about a 1-cm overhang. Tightly seal the edges of the top and bottom crusts together. You can do this by crimping the dough with your fingers or by using the tines of a fork. Make an incision in the center of the top crust to allow steam to escape during baking, preventing the pie from becoming soggy.
11. Brush with Milk: Lightly brush the entire surface of the top crust with milk. This will give the pastry a beautiful golden sheen as it bakes.
12. Bake the Pie: Place the pie on a baking sheet (optional, but recommended to catch any potential drips) and bake in the preheated oven for approximately 40 minutes. Bake until the crust is a deep golden brown and the filling is gently bubbling through the vent.
13. Cool and Serve: Once baked, carefully remove the pie from the oven and place it on a wire cooling rack. Allow the pie to cool for at least 2-3 hours before slicing. This resting period is essential for the filling to set properly, ensuring clean slices.

Expert Tips & Tricks

• Raisin Hydration is Key: Don’t rush the simmering step for the raisins. Allowing them to fully plump ensures a tender filling and prevents them from absorbing moisture from the pastry during baking, which can lead to a soggy bottom.
• Preventing a Soggy Bottom: The lowest oven rack and a good preheat are your best allies. Some bakers also advocate for blind-baking the bottom crust slightly, but with this recipe’s relatively moist filling, the low rack method is usually sufficient.
• Flour Power (Optional): If you are concerned about the filling being too liquid, you can add an extra half tablespoon of cornstarch to the sugar and cornstarch mixture. Just be sure to whisk it thoroughly.
• Pastry Perfection: If using homemade pastry, ensure it’s well-chilled before rolling. This will help create a flakier crust. When crimping the edges, aim for a firm seal to prevent any filling from escaping.

Serving & Storage Suggestions

This Rum Raisin Pie is a true delight served warm, allowing the rum-infused aroma to fill the air. It pairs beautifully with a scoop of good quality vanilla bean ice cream, a dollop of lightly sweetened whipped cream, or even a slice of sharp cheddar cheese for a more traditional pairing.

Leftovers can be stored at room temperature, loosely covered, for up to two days, as long as your kitchen isn’t excessively warm. For longer storage, wrap the pie tightly in plastic wrap and then in foil and refrigerate for up to 4 days. The pie also freezes exceptionally well. Once completely cooled, wrap it tightly in plastic wrap and then in aluminum foil, and freeze for up to 2 months. To reheat, bake from frozen at 175 °C (350 °F) for about 20-30 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	426.3 kcal
Calories from Fat
Total Fat	15.2 g	23%
Saturated Fat	3.8 g	18%
Cholesterol	0 mg	0%
Sodium	242.3 mg	10%
Total Carbohydrate	67.8 g	22%
Dietary Fiber	3.1 g	12%
Sugars	37.5 g	149%
Protein	4.2 g	8%

Nutritional information is an estimate and can vary based on ingredients and preparation methods.

Variations & Substitutions

• Citrus Twist: For an extra layer of brightness, add the zest of half an orange or lemon to the raisin mixture during the simmering stage.
• Spice It Up: A pinch of cinnamon, nutmeg, or even a touch of ground ginger can add a lovely warmth to the filling.
• Nutty Addition: Toasted chopped walnuts or pecans can be stirred into the filling just before it’s poured into the pie crust for added texture and flavor.
• Gluten-Free: Use a pre-made gluten-free pie crust or your favorite homemade gluten-free pastry recipe. Ensure all other ingredients are certified gluten-free.

FAQs

Q: Can I use any type of rum?
A: While dark rum is recommended for its richer flavor, a good quality amber rum will also work well.

Q: My raisins don’t seem to be plumping up. What am I doing wrong?
A: Ensure you are simmering gently and not boiling rapidly. Also, check the freshness of your raisins; older raisins may not hydrate as effectively.

Q: The filling seems a bit runny after baking. What should I do?
A: It’s possible the cornstarch didn’t fully activate or that your oven temperature was slightly low. For future bakes, ensure you are simmering for the full minute after adding the cornstarch mixture and that your oven is accurately preheated.

Q: Can I make this pie ahead of time?
A: Absolutely! The filling can be made a day in advance and stored in the refrigerator. The assembled and baked pie also stores well, as noted in the storage suggestions.

Q: Is it okay to use a different type of dried fruit?
A: While raisins are traditional, you could experiment with dried cranberries or chopped dried cherries for a different flavor profile. Adjust the sweetness as needed.

Final Thoughts

This Rum Raisin Pie is a testament to the enduring appeal of classic comfort food. It’s a dessert that whispers stories of kitchens past while delighting the modern palate with its balanced sweetness and subtle boozy warmth. Whether you’re a seasoned baker or just starting your culinary journey, this recipe is a rewarding one to undertake. I encourage you to try it, perhaps with a glass of spiced mulled wine or a robust coffee, and savor every tender, raisin-studded bite. Don’t hesitate to share your creations and your own cherished memories of raisin pie with fellow food lovers. Happy baking!