Janettes Lighter Apple Rum Raisin Pie Recipes

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JANETTE'S LIGHTER APPLE RUM RAISIN PIE

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 18



Janette's Lighter Apple Rum Raisin Pie image

Steps:

  • To make the crust, sift the flour, baking soda, sugar, and cinnamon into a medium-size mixing bowl. Add the oil, yogurt, and vinegar and stir gently just until combined. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
  • To make the filling, put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum flavoring. Add the water and rum extract and stir to combine. Let stand at least 1 hour. Drain and return raisins to the bowl. In a saucepan, combine apple juice, apples, lemon juice, light brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Cook over medium heat until the mixture has thickened, about 3 minutes. Add raisins and remove from the heat.
  • Preheat the oven to 425 degrees F.
  • On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Add the filling. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
  • Bake for 10 minutes at 425 degrees F. then reduce the oven to 325 degrees F. and bake until apples are tender and crust is browned, about 45 minutes. Place on a rack to cool. Cut into wedges and serve.

Nutrition Facts : Calories 319 calorie, Fat 8 grams, SaturatedFat 1 grams, Fiber 3 grams

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup low-fat vanilla yogurt
1/2 teaspoon apple cider vinegar
1/2 cup raisins
1/2 cup water
1 teaspoon rum extract
1/2 cup apple juice
2 pounds apples, peeled, cored and sliced
1 tablespoon lemon juice
1/3 cup light brown sugar
1 tablespoon granulated sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

RUM AND RAISIN CREAM PIE

Make and share this Rum and Raisin Cream Pie recipe from Food.com.

Provided by Bokenpop aka Mad

Categories     Pie

Time 20m

Yield 1 pie, 12 serving(s)

Number Of Ingredients 7



Rum and Raisin Cream Pie image

Steps:

  • Soften raisins in water.
  • Once softened, drain and discard water.
  • Whip the cream until stiff then fold in caramel, vanilla and rum.
  • Spread 1/2 the cream mixture over the cookie pie crust.
  • Sprinkle 1/2 raisins over the cream.
  • Repeat the layers.
  • Refrigerate overnight.

Nutrition Facts : Calories 204.6, Fat 11.6, SaturatedFat 5.4, Cholesterol 23.6, Sodium 88.1, Carbohydrate 23.6, Fiber 1.3, Sugar 12.2, Protein 2

250 ml boiling water
250 ml raisins
250 ml cream, fresh
1 can nestle dulce de leche (caramelized condensed milk)
2 ml vanilla extract
2 tablespoons rum
1 ready made cookie pie crust

APPLE RAISIN PIE

I have not made this pie but this sounds delicious. I plan on making this for Easter dinner, I can't wait. Just the thought of apple pie sounds great but then throw in the raisins.....superb. Let me know what you think, I know I can't wait.

Provided by mommyoffour

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8



Apple Raisin Pie image

Steps:

  • Mix first 3 ingredients.
  • Toss with apples and lemon juice.
  • Add raisins.
  • Toss again.
  • Place in pastry lined pie plate.
  • Dot with margarine.
  • Cover with top crust.
  • Seal and flute edge.
  • Cut slits in top.
  • Bake at 425 for 50 munutes until browned.

Nutrition Facts : Calories 395.2, Fat 17.2, SaturatedFat 4.2, Sodium 262.8, Carbohydrate 59.5, Fiber 3.5, Sugar 31.9, Protein 3.4

2/3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
6 cups apples, peeled and cored
1/2 cup raisins
1 tablespoon lemon juice
1 (9 inch) pastry for double-crust pie
1 tablespoon margarine

RUM-RAISIN PIE

Categories     Rum     Bake     Raisin     Chill     Boil

Yield makes one 9-inch single-crust pie

Number Of Ingredients 9



Rum-Raisin Pie image

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.

All-purpose flour, for dusting
1/2 recipe Pâte Brisée (page 224)
3 cups heavy cream, plus 2/3 cup for serving
2/3 cup granulated sugar
4 large whole eggs, plus 2 large egg yolks
1/4 teaspoon salt
1/4 cup dark rum
1/4 cup golden raisins
1/4 cup confectioners' sugar

BLUEBERRY NUT OAT BRAN MUFFINS

This is a delicious and lighter version of a type of oat bran muffin. You could vary the fruit - blueberries, strawberries, canned peaches, etc. They are incredibly delicious served with fresh strawberries. Yum!

Provided by Kristi

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 14



Blueberry Nut Oat Bran Muffins image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 12 cup muffin pan with paper muffin liners, and spray liners with cooking spray.
  • In a large bowl, mix the oat bran, flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a separate bowl, blend the applesauce, egg substitute, canola oil, and vanilla extract. Thoroughly mix the applesauce mixture into the flour mixture. Fold in the blueberries and pecans. Spoon the batter into the prepared muffin cups. Sprinkle batter with granola, and press granola lightly to make it stick.
  • Bake 18 minutes in the preheated oven, or until a toothpick inserted into a muffin comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 37.8 g, Cholesterol 0.1 mg, Fat 5.6 g, Fiber 3.5 g, Protein 5.7 g, SaturatedFat 0.6 g, Sodium 396.7 mg, Sugar 14.6 g

1 ½ cups oat bran
1 ½ cups all-purpose flour
½ cup packed brown sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 ⅛ cups applesauce
½ cup egg substitute
2 tablespoons canola oil
1 teaspoon vanilla extract
1 ½ cups blueberries
¼ cup chopped pecans
½ cup low fat granola

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