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Rum Raisin Pie

Rum Raisin Pie. An old fashioned recipe with a flavourful twist. You can also make it as a plain raisin pie without the alcohol if you prefer.

Rum Raisin Pie Featured square image of a slice of pie on a white plate with silver server and teapot surrounding

You can also make it as a plain raisin pie without the alcohol if you prefer. #dessert #oldfashionedrecipes #pierecipes”> Rum Raisin Pie

Every now and then, I am reminded of a recipe like this Rum Raisin Pie. Once again a reader wrote asking if I had a recipe for this type of pie.

She said she had seen several recipes online, so there was no shortage of available ideas. She very kindly said that she had tried a number of my recipes with great success.

Rum Raisin Pie Close up photo of lattice crust and filling

You can also make it as a plain raisin pie without the alcohol if you prefer. #dessert #oldfashionedrecipes #pierecipes”> Rum Raisin Pie

Therefore, she wanted a tried and true recipe from me if I had one. Sadly, although I had made this pie quite a number of times in my decades of baking, I had never posted a recipe for it.

Combining the raisin mixture and cooked mixture for Rum Raisin Pie.

You can also make it as a plain raisin pie without the alcohol if you prefer. #dessert #oldfashionedrecipes #pierecipes”> Combining the raisin mixture and cooked mixture for Rum Raisin Pie.

Sometimes a mere suggestion from a reader gets my juices flowing and I just have to bake it right away! Almost immediately after replying to her question, I began making the filling for this pie. 

So yes, I am highly suggestible! Thanks Ann S, you gave me this kick start!

Rum Raisin Pie ready for the oven.

You can also make it as a plain raisin pie without the alcohol if you prefer. #dessert #oldfashionedrecipes #pierecipes”> Rum Raisin Pie ready for the oven.

I did put a bit of a twist on this one because Spouse loves Anything rum & raisin! …and so do I! 

The rum & raisin combination occurs several times here on Rock Recipes. Rum Raisin Ice Cream and Rum Raisin Bread Pudding are two of our favourites!

Rum Raisin Pie wide shot of the pie with a tea service on yellow table cloth

You can also make it as a plain raisin pie without the alcohol if you prefer. #dessert #oldfashionedrecipes #pierecipes”> Rum Raisin Pie. Perfect for teatime.

However, if you want to make this as a plain raisin pie, that’s perfectly fine too. The instructions vary just a little when not using the rum in the filling. You’ll still love this old fashioned favourite pie.

Rum Raisin Pie overhead shot of the pie with title text for PinterestYou can also make it as a plain raisin pie without the alcohol if you prefer. #dessert #oldfashionedrecipes #pierecipes”>

 
Looking for more pie recipes?

If you are a big pie lover like me, be sure to check our collection of Rock Recipes Best Pies.

Top Ten Pie Recipes by Rock Recipes photo collage with title text for Pinterest

Like this Rum Raisin Pie recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on InstagramPlus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Rum Raisin Pie photo with title text for PinterestYou can also make it as a plain raisin pie without the alcohol if you prefer. #dessert #oldfashionedrecipes #pierecipes”>

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Rum Raisin Pie Featured square image of a slice of pie on a white plate with silver server and teapot surrounding
Yield: 10 servings

Rum Raisin Pie

Prep Time: 40 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes

Rum Raisin Pie. An old fashioned recipe with a flavourful twist. You can also make it as a plain raisin pie without the alcohol if you prefer.

Ingredients

For the filling

  • 3 cups raisins
  • 1/2 cup rum
  • 1 cup water (If not using the rum, use a 1 1/2 cups of water. See note below)
  • 1/2 cup brown sugar
  • 2 Tbsp flour
  • 3/4 cup evaporated milk, straight from the can
  • 3 Tbsp melted butter
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp vanilla extract

For the Butter Pastry

  • 1 cup very cold butter cut in small cubes
  • 2 ½ cups flour
  • 2 tbsp brown sugar
  • ½ tsp salt
  • 1/3 cup ice water or a little more. Only enough to make a dough form.
  • 1 tsp vinegar

Instructions

To prepare the filling

  1. Soak the raisins in the rum for a couple of hours or overnight. Cover with plastic wrap and toss the raisins in the rum several times while soaking.
  2. Add the soaked raisins to a pot with the 1 cup water. (If not using the rum use 1 1/2 cups water, there is no need to pre-soak the raisins in water but you can if they are particularly dry. See note below)
  3. Slowly simmer for 5 minutes over low heat.
  4. In a separate saucepan combine the brown sugar, flour, milk, butter, salt, cinnamon and nutmeg.
  5. Cook this mixture over medium low heat until it thickens, stirring constantly. (see video)
  6. When thickened, add the raisin mixture & vanilla. You can add a couple of extra tablespoons of rum at this point if you like.
  7. Cook for another minute or two over low heat, then set aside to cool completely.

To prepare the Butter Pastry

  1. Using a food processor or a pastry blender cut cold butter into flour, brown sugar and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
  2. Pour the vinegar into ice cold water then pour over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
  3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.
  4. Roll the dough into a 12 inch round and place in the bottom of a 9 inch pie plate. Push the dough into the corners and ensure that it is not stretched at all or it will shrink from the edge. Trim dough to edge of plate.
  5. Pour filling into the bottom crust.
  6. Roll the remaining dough round into 12 inch square-ish shape and cut that into 8 equal strips for the lattice crust top.
  7. Add the lattice top and tuck the ends of the dough under the edge of the bottom crust. Crimp edges. Lightly brush with an egg wash if you like. I did.
  8. Chill the pie in the fridge for about 20 minutes to a half hour before placing it in a preheated 375 degree F oven.
  9. Bake for 45 minutes at that temperature. (Cover the edges of the pie with strips of aluminum foil to prevent them from burning if they are getting too brown. You can decrease the oven earlier if they brown quickly too.)
  10. Reduce heat to 350 degrees F and bake for an additional 15 minutes or so or until the top crust is a nice golden brown.
  11. Allow to cool on a wire rack at room temperature for at least a couple of hours before serving.
  12. NOTE: If your lattice crust begins to get too brown after you have covered the edges with aluminum foil but before the filling is bubbling, you can place a sheet of aluminum foil over the top during the last of the baking time if needed.

Notes

If you are not using rum in this recipe you can just pre-soak the raisins in the 1 1/2 cups of water to plump them up, either for a couple of hours or overnight if you plan on making it the next day. It is perfectly fine to not pre-soak the raisins too. Just add the water and raisins to the pot and boil for 5 minutes. If your raisins are particularly dry, like some bulk food stores seem to have, o4 particular types of raisins, like sultanas, they would definitely benefit from presoaking.


Ingredients in Metric measurements

For the filling

  • 435 g raisins
  • 120 ml rum
  • 175 ml water if not using the rum, use a full cup of water
  • 110 g brown sugar
  • 2 Tbsp flour
  • 175 ml evaporated milk straight from the can
  • 3 Tbsp butter
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 2 tsp vanilla extract

For the Butter Pastry

  • 250 g very cold butter cut in small cubes
  • 315 g flour
  • 2 tbsp brown sugar
  • 0.5 tsp salt
  • 80 ml ice water or a little more. Only enough to make a dough form.
  • 1 tsp vanilla extract

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

10

Serving Size

slice

Amount Per Serving Calories 550Saturated Fat 14gCholesterol 63mgSodium 405mgCarbohydrates 74gFiber 3gSugar 15gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Ann S

Friday 13th of November 2020

Thank you I will be making this pie for my friend. I never made any of the other recipies. Thanks so much

Sherry

Tuesday 19th of November 2019

I love rum and raisin everything as well. I just came back from Cuba with a bottle of rum just for baking. Rum and raisin ice-cream was a favourite as a kid even. I made rum and raisin bread pudding with rum sauce but I'm going to use your recipe next time. Will definitely be making this pie, since I also have been craving raisin pie. Thanks for all the great recipes and the photography is beautiful.

Colleen

Thursday 14th of November 2019

Look forward to the recipes

Kent

Saturday 20th of April 2019

I've gathered a large collection of non-alcoholic substitute suggestions, and for Rum - Replace two tablespoons of rum with one-half to one teaspoon of rum extract (alcoholic), or mix white grape juice, pineapple juice, apple juice, apple cider or water with a small amount of almond extract. For dark rum, mix molasses and juice together; then, add a bit of almond extract.

Dorothy

Saturday 20th of April 2019

what kind of raisins what kind of rum, light, dark Or.............. Thank you

Barry C. Parsons

Saturday 20th of April 2019

Any kind of raisins and rum you like really.

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