Hot Buttered Rum Apple Pie: The ONLY Recipe You Will Ever Need

Thanksgiving in our house always smelled like a glorious mix of spices and butter. My mom was the pie queen. She’d insist on at least two different kinds – usually a classic pumpkin and then something fruity like cherry.  It wasn’t until I got older that I started baking with her and discovered how good she actually was. One year, she surprised me. “This Thanksgiving, you’re in charge of dessert,” she announced. I panicked, but she was adamant, “You can do it!”

Hot Buttered Rum Apple Pie

A Family of Foodies

Our family takes food seriously. Not in a control freak way, but everyone has their favorites, and you don’t want to miss them at Thanksgiving! Big meals with relatives scattered elsewhere meant navigating a minefield of requests and expectations. Nowadays, people volunteer to bring specific dishes; it’s a lot easier than back when my mom was in charge.

When it came to Thanksgiving dessert, the deal was this: Mom made the pumpkin pie. She’s the cheesecake maker, and you don’t mess with tradition. But that second pie slot? That was where I got to be creative.

Hot Buttered Rum Apple Pie

With mom’s support, I decided on an apple pie. But I wanted a twist, something beyond the usual spices. That’s when I discovered hot buttered rum sauce. It sounded sophisticated, and I figured those rich,  warm notes would be perfect with the tart apples.

I started with my mom’s basic crust recipe and piled it high with thinly sliced apples. Then came the magic: a sauce of melted butter, spiced rum, and a hint of brown sugar. The smell when I poured that over the fruit was incredible! To finish, I added a generous crumb topping. As the pie baked, the whole house filled with the most heavenly aroma. That Thanksgiving, my hot buttered rum apple pie was a hit!

Mom’s Easy Apple Dump Cake

The idea is simple: one crust on the bottom of a 9×13-inch pan, a tasty apple filling, and then a crumbly crust over the top. Mom’s version uses canned apple pie filling and a boxed cake mix, but who’s to say we can’t get creative?

You could definitely make a spiced rum apple filling from scratch for a special occasion. I tend to make elaborate pies for Thanksgiving, so something like this is delightful for a relaxed fall weekend. My mother likes to remind me she’s the better cook, but with recipes like this, I might just have to disagree!

Nutritional Information

Rum Apple Pie Filling

Recipe by Whisk and NibbleCourse: Cakes and DessertsCuisine: American

Servings

6-8

serving

Prep time

45

minutes

Cooking time

1

hour 

Calories

350

kcal

Total time

1

hour 

45

minutes

Here is the detail of ingredients and directions. I would recommend printing the recipe for your ease.

Ingredients
For the Sauce:

• 1 cup brown sugar

• 1/3 cup spiced rum

• 3 tablespoons butter

• 1 teaspoon salt

• For the Filling

• 6 apples, peeled and thinly sliced

• 3/4 cup brown sugar

• 1 1/2 teaspoons Apple Pie Spice

• 3 tablespoons flour

• 1/3 cup cold water

• For the Crust:

• 1 1/4 cup chilled butter

• 2 cups flour

• 1 tablespoon sugar

• 1 teaspoon salt

• 1/2 tablespoon white vinegar

• 1 egg, beaten

• Optional: 1 tablespoon Butter Extract

• Optional: 1 tablespoon Cinnamon

• Optional: Additional egg, for wash

Directions
Make the Spiced Rum Sauce

• Preheat your oven to 425 degrees F.
• In a small saucepan over medium heat, combine brown sugar, spiced rum, salt, and 3 tbsp of butter.
• Bring to a boil, stirring constantly. The sauce will thicken slightly; don’t worry if it doesn’t seem nearly thick enough, as it cools, it’ll reach the right consistency.
• Prepare the Apple Filling
  
• In a large bowl, mix your sliced apples with Apple Pie Spice Blend, flour, salt, and brown sugar until they’re evenly coated.
• Mix the Pie Crust Dough
• Combine flour, sugar, and salt in a medium bowl and whisk together.
• Cube the chilled butter and cut it into the dry mixture using a food processor, fork, or handheld pastry blender until the mixture becomes crumbly.
• Add vinegar, beaten egg, and water. Overmixing the dough can make your pie crust tough, so handle it gently.
• Assemble the Pie (Part 1)
• Get out a rolling pin and a well-floured surface – flouring everything absolutely helps prevent sticking!
• Divide the dough in half (usually, rolling it into an even ball makes this easier). Roll out one ball into roughly an 11-inch circle.
• Butter a pie dish generously– flakey pastry loves to stick! Gently transfer the dough to the dish, pressing it into the bottom and up the sides.
• Assemble the Pie (Part 2)
• Dump the apple filling into the prepared dish, taking care to spread the apples so they lay flat. Avoid having an apple mound that could puncture the top crust.
• Pour half of the buttered rum sauce carefully over the pie. Save the rest of the sauce for garnishing or adding to ice cream later!
• Add the Top Crust
• Repeat the rolling process with the second half of the dough, again flouring everything and aiming for an 11-inch circle.
• Gently lay the dough over the filling, pressing down to seal. You can get fancy with a lattice pattern, but I usually keep it simple: cut five little slits radiating outward from the middle to vent steam.
• Crimp the edges with your fingers, then cut off any excess dough. Brush the top crust lightly with the extra egg (beat it to make an egg wash) for a beautiful golden color when baked.
• Mix sugar with a dash of cinnamon and apple pie spice and sprinkle over the top.
• Bake and Cool
• Bake for about 45 minutes, or until golden and flakey. If the edges are browning too quickly, cover them with a piece of aluminum foil (but don’t cover the entire pie).
• Allow the pie to cool slightly before serving, topped with the remaining sauce.
• Optional Rum Sauce Adjustment
• Mix extra rum and melted butter into your sauce if desired. Adjust for taste and consistency. A stronger flavor spreads quite a bit when added to the pie, so I recommend making it slightly stronger than you’d normally want. If you like it lighter, that’s an option too! Add less butter.

Notes

• This recipe has a touch of flexibility to suit your preferences and what’s on hand.
• The option to strengthen the sauce AFTER baking is great for individual tastes.
• For a rum-free version, simply omit the rum and add a little extra apple juice or water to the sauce.

Health Benefits of Rum Apple Pie Filling

Spiced Rum Apple Pie Filling offers some potential health benefits. Apples provide a good dose of fiber, which helps with digestion and gut health. The warm spices, like cinnamon and nutmeg, contain anti-inflammatory properties. Apples also offer an immune boost thanks to their vitamin C and antioxidant content. The warmth and comforting flavors of spiced apple filling can positively impact your mood and overall well-being. Plus, enjoying a homemade treat like this encourages mindfulness and a balanced relationship with food.

Side Effects of Hot Buttered Rum Apple Pie

Here are potential side effects of Spiced Rum Apple Pie, specifically addressing concerns for pregnant women:

For Pregnant Women:

• Alcohol Content: Even baked, some alcohol may remain in the pie. Alcohol consumption during pregnancy carries serious risks for the developing baby and should be strictly avoided.
• High Sugar: Many pie recipes are laden with sugar, leading to potential blood sugar spikes, gestational diabetes risks, and excess calorie intake.

General Side Effects (for anyone):

• Digestive Issues: The combination of rich pastry, spices, and fruit can sometimes trigger digestive upset like bloating or heartburn, especially for those with sensitivities.
• Calorie Density: Pie, even with healthy ingredients, is often a calorie-rich dessert. Overconsumption can contribute to weight gain and related health issues.

Important Note: It’s always best for pregnant women to consult their doctors before consuming any food or drink that may be questionable. Those with digestive issues or dietary restrictions should also be mindful of potential side effects.

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Conclusion

Hot Buttered Rum Apple Pie offers a unique and flavorful twist on a classic dessert. Apples provide a touch of natural sweetness and some health benefits, while the warm spices add depth and comfort.  Enjoy this treat in moderation, and if you’re pregnant, opt for a delicious rum-free version to savor the flavor without any concerns. Remember, homemade is always best, allowing you to control the ingredients and sweetness levels.

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Frequently Asked Questions

What is the best combination for apple pie?

Many bakers swear by a combination of three apple types for the perfect pie:

• Cortland: For wonderful flavor
• Russet: For great texture
• Granny Smith: For a touch of tartness

What is apple pie filling made of?

The basics are:

• Peel and chop apples (can be peeled and sliced)
• Add these to a pan with a bit of water, sugar, and cinnamon.
• To thicken, add a bit of cornstarch once the apples are tender. This will thicken the apple pie filling using the juices released from the apples, making the “saucy” part.

Why is lemon juice often added to apple pie?

Lemon juice (a staple ingredient in apple pie recipes) is there for a good reason! A little bit of lemon or orange juice primarily helps slow the browning process.

What makes a good pie apple?

Granny Smith is the ubiquitous green variety and tartness makes it a favorite apple for professional bakers. Its tartness cuts through the sweetness of pie recipes, creating a delightful flavor balance. Plus, its firm, crunchy flesh holds shape well even with long bake times.

Why is my apple pie watery?

Not using enough apples in a pie can lead to too much liquid. The apples release moisture as they’re baked, and the filling might not thicken properly, resulting in a watery consistency.

What is the number 3 favorite type of pie?

Nothing beats a slice of old-fashioned Apple Pie, especially with a scoop of ice cream!

What thickens apple pie filling?

When making a fruit pie filling, several options will help you find the perfect thickness:

• Flour: A classic thickener.
• Cornstarch: Creates a glossy, shiny look.
• Tapioca Starch: Easy to use and flavorless.
• Arrowroot & Potato Starch: Less common, but can work too!

What’s the best way to fix a runny apple pie?

• If you’re still baking: Add a bit of cornstarch, tapioca starch, or flour to your mixture.
• If it’s already baked: Let it cool to allow the filling to congeal naturally, or stick it back in the oven for a little while longer.

Is flour or cornstarch better for filling apple pie?

Cornstarch creates a shiny, glossy filling. A little goes a long way, as it has twice the gelling power of flour. Flour thickens nicely but leaves a matte finish, so you need to use a bit more.

What is the best thickener for fruit pies?

Bakers often use flour or cornstarch. In certain cases, tapioca, arrowroot, and potato starch can also help achieve the desired consistency.

Can I use vinegar instead of lemon juice in apple pie?

Absolutely! Vinegar makes an excellent substitute for lemon juice in both cooking and baking. Since only a small amount is needed, the subtle flavor enhances the tart and acidic notes.