Rum Raisin Pie
Prep time
Cook time
Total time
Golden raisins are baked under a sweet rum infused egg custard. For the deepest flavor use dark rum such as Myer’s; light rum can be substituted, but the pie won’t have the same rich taste.
Recipe type: Dessert | Custard Pie | Fruit Pie
Serves: 6 to 8
  • ¼ cup golden raisins
  • 3 cups whipping (heavy) cream
  • ⅔ cup granulated sugar
  • 4 large eggs
  • ¼ teaspoon salt
  • ¼ cup dark rum
  1. Prepare Classic Pie Pastry for a 9 inch single-crust pie. Line a 9 inch pie pan with the bottom pastry. Trim the pastry to one inch beyond the edge of the pie pan, turn the edges under. Flute the edges. Or, to make the checker-board edging, make ½ inch cuts at ¾ inch intervals all around. Bend every other tab of pastry forward. Lightly prick the bottom and sides with a fork. Cover with plastic wrap and refrigerate pie shell until firm, at least 30 minutes.
  2. Preheat oven to 425 degrees F.
  3. Line the pie pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the pastry with pie weights or dried beans or rice to keep the pastry from puffing up and shrinking.
  4. Bake: Bake 15 minutes. Carefully remove the paper and pie weights or beans and continue to bake another 5 to 6 minutes or until the pastry is a light golden brown. Cool slightly on a wire cooling rack.
  5. Reduce oven temperature to 375 degrees F.
  1. Sort through the raisins, separating any that are stuck together. Arrange the raisins in the bottom of the partially cooled pastry shell in an even layer. Set aside.
  2. Pour cream into a medium heavy-bottomed pan over medium-high heat and heat until just beginning to boil, stirring constantly with a rubber spatula and scraping over the bottom of the pan to prevent the cream from burning. Remove from heat.
  3. In a medium mixing bowl, combine sugar, eggs, and salt; whisk together to mix.
  4. Temper the eggs: very slowly, in a thin stream, pour about 1 cup of the hot cream into the beaten eggs while quickly whisking together. Tip: The technique used to blend uncooked eggs with a hot liquid is called tempering. Tempering slowly warms the eggs so they are closer to the temperature of the liquid they will be added to, preventing the eggs from scrambling. If you simply poured the eggs into the hot milk they would immediately start cooking and you would have chunks of cooked egg in the mixture.
  5. Return the egg mixture back to the rest of the hot cream, pouring back slowly while whisking the two mixtures together. Return to medium heat, stirring constantly with a rubber spatula and scraping over the bottom of the pan, cook until mixture becomes thick custard, thick enough to coat the back of the spoon, 10 to 12 minutes, or registers about 150 degrees using a candy or instant read thermometer to gauge the temperature. Remove from heat. Stir in the rum. Set aside.
  6. Reheat the pie shell along with the raisins by placing back in the oven for 5 minutes.
  7. Bake: Pour the hot custard over the raisins in the hot pie shell. Bake 25 to 30 minutes or until the filling is set and the pie jiggles slightly if the pan is given a gentle shake.
  8. Remove from oven. Cool on a wire cooling rack 2 to 3 hours before cutting and serving. Cover and refrigerate within 4 hours. Refrigerate Leftovers.
Serving suggestion: Serve pie either when cooled to room temperature or chilled. Serve plain or spoon a dollop of whipped cream on top.
Adapted From: Stewart, Martha, Baking Handbook, Clarkson Potter, New York, 2005
Recipe Notes
Pan: One 9" Pie Pastry: Classic Pie Pastry Prep: Blind Baked Starting Oven Temp: 425° Storage: Cover and Refrigerate

Help: Classic Pie Pastry

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