I’m not going to sugarcoat this for you.  There’s enough of that going on right now between all of the candied nuts, seasonal M&Ms, and informercials about how crazy AWESOME and INNOVATIVE the new and improved Snuggie is going to be and how you absolutely NEED ONE for you, your kids, and your dog to get you through the holiday season.

(Okay, I made that last part up since I don’t own a television and thus am not privy to all of the nonsense that holiday commercials are spewing forth these days.  But I’m sure it’s not all that far from the truth.  And you really can get a Snuggie for your dog if you’re so inclined. I fact-checked it.)


What I’m really trying to say is that, either my pie-making skills are rusty or the making of this thing is a major pain in the you-know-where, but it’s a good thing I had the majority of a bottle of Bacardi Gold sitting around just waiting for me to stress-chug it, because this is not an easy pie to pull together.  (And no I am not convinced that the stress-chugging itself had anything to do with my inability to roll out a pie crust like a normal person.  Ahem.)


But if you asked me whether it was worth it?  Whether this pie was so impossibly delicious, with it’s flaky-beyond-belief crust and it’s alcohol-infused-apple-cinnamon innards that it made up for the twenty or so gray hairs that I sprouted while making it?

I would have to say.  Honestly.  Yes.


Let’s dissect, shall we?

First – the pie crust.  It is made with pastry or cake flour rather than all-purpose flour which not only makes it flakier and more delicate, but also allows you to knead it and re-roll it more times without having to worry about it getting tough.  And since rolling pie crust is never really easy (I mean really, who EVER gets it to turn into a circle on the first try??), this is a very good thing.

Next – the filling.  First, you saute the apples in caramelized sugar.  I know, RIGHT!  And then you toss them with booze, brown sugar, butter, vanilla, cinnamon, and nutmeg…which is basically everything good in this world.

At which point you throw the filling on top of the pie crust, top it all off with a second layer of pie crust…and then bake it for TWO HOURS.  Which not only contributes to the incredible flakiness of the crust…but it also turns your apples into something akin to cinnamon-sugar-with-a-hint-of-rum heaven.

So, yeah…make this pie for Thanksgiving or just because.  Pull your hair out. And then revel in it’s glory.

Unlike purchasing a Snuggie…it is so worth it.

PS – Keep reading below the recipe for some notes on how you can make entertaining this season easier and also for an Eats Well With Others Thanksgiving recipe roundup!!

PicMonkey Collage

Flaky But Tender Pastry Dough (for a 9-inch double crust pie)
Adapted from The Dahlia Bakery Cookbook


  • 2 2/3 cup (350 grams) pastry flour or cake flour
  • 2/3 cup (100 grams) all-purpose flour
  • 2 tbsp sugar
  • 1 tbsp kosher salt
  • 1 cup unsalted butter, freezer-cold, cut into 1/2-inch dice
  • 1/4 cup vegetable shortening, freezer-cold (I used an extra 1/4 cup butter)
  • 1/2 cup ice-cold water, or more as needed
  • 2 tsp distilled white vinegar


  1. Put the flours, sugar, and salt in the bowl of a food processor and pulse a few times to combine. Add the cold butter (and shortening if using) to the dry ingredients.
  2. Pulse 9 to 12 times.  Turn off the machine and check to see that the butter is in pieces a little smaller than the size of a pea.  If needed, put the lid back on and pulse a couple more times.
  3. Put the ice-cold water and vinegar into a measuring cup or small container and stir to combine.
  4. Gradually pour the water-vinegar mixture through the feed tube while pulsing 10 to 12 times. Take the lid off and use your fingers to see if you can clump the mixture together to form a dough. Use a rubber spatula to scrape around the sides of the food processor bowl and the bottom of the bowl to see if there are any pockets of dry flour.  If the dough seems toodry, add more water a few teaspoons at a time and pulse a few more times.
  5. Split dough into two halves, shape each half into a disc, wrap with saran wrap and chill in the fridge for two hours or overnight.
  6. When ready to bake, unwrap the two disks of dough. Using a rolling pin and flour as needed, roll one piece into an 11- to 12-inch round about 1/8 inch thick and transfer it to the pie pan.  Trim the excess dough to a 1/4-inch overhang.
  7. Roll the other piece 1/8 inch thick to an 11-inch circle and trim to a 9-inch circle. Keep both the pastry-lined pie and the pastry circle for the top of the pie chilled in the fridge while you prep the filling ingredients.
  8. When you are ready to fill the pie, remove the pastry-lined pie plate from the fridge and add your filling.
  9. Brush starch water (1 tbsp flour+1/2 cup ice-cold water) on the overhang of the bottom crust. Remove the pastry circle from the fridge and transfer it to the top of the pie. Pull the overhang of the bottom crust up and over the top crust and press to seal.
  10. Cut slits for steam vets using the tip of a paring knife. Brush the top of the pie with cream, sprinkle with sugar, and bake as directed.

“Hot Buttered Rum” Apple Pie
Makes one 9-inch pie, adapted from The Dahlia Bakery Cookbook 


  • 6 to 8 apples, such as Gravenstein, Granny Smith, or Pink Lady
  • 1/3 cup (70 grams) granulated sugar
  • 1/4 cup (40 grams) packed brown sugar
  • 1/4 cup dark rum
  • 4 tbsp cold unsalted butter, cut into 1/4-inch dice
  • 1 tbsp plus 2 tsp cornstarch
  • 2 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp kosher salt
  • Flaky but Tender Pastry Dough (recipe above)
  • 2 tbsp heavy cream
  • 2 tbsp demerara or granulated sugar


  1. Peel and core the apples and slice them 1/4 to 1/2 inch thick. There should be about 8 cups of apple slices.
  2. Place 2 large saute pans over medium-high heat. Divide the 1/3 cup granulated sugar evenly between them. Cook the sugar, without stirring, until it melts and then turns amber in color, tilting the pans a little to swirl and distribute the color, adjusting the heat as needed.
  3. Add the apples, dividing them between the 2 pans, and saute until they are about half-cooked and the juices that are released boil away and reduce until no liquid remains, 8 to 10 minutes. Toss and stir the apples regularly while they are cooking so they cook evenly on both sides. When the apples are done, they should have some give but should not fall apart when you press one between your fingers.
  4. Transfer the apples to a bowl and allow them to cool completely to room temperature.
  5. Preheat oven to 350.
  6. When the apples are cooled, add the brown sugar, rum, butter, cornstarch, vanilla, spices and salt. Toss to combine.
  7. Put the apple filling in the pastry-lined pie plate. Place the pastry circle on top, roll the overhang up and over and seal with starch water. Press or crimp the edge, then use a paring knife to cut a few vents in the top. Brush the pie with heavy cream and sprinkle with 2 tbsp sugar.
  8. Put the pie on a baking sheet to catch any drips. Place in the oven and bake for 30 minutes. Tent the pie with foil and continue to bake for 1 hour. Remove the foil and bake for 30 minutes or until the pie is evenly golden brown.  Remove the pie from the oven and allow to cool for at least 1 hour on a wire rack before slicing.

PicMonkey Collage

When you’re cooking a special meal for a special day, some recipes take time. Lots of time.  And many are worth it.  But there are always places where you can cut corners.  And now, thanks to Whole Foods, you can do so without having to worry about what weirdo ingredients you are feeding to your guests in the process!  They have a ton of new frozen foods available under their Whole Foods Market line that are just perfect for holiday entertaining.  They are all globally inspired, ranging from vegetable egg rolls to potato and pea samosas to gnocchi di polenta with peas and kale!

Whole Foods was nice enough to give me the opportunity to try some of these out for myself!  Just this past weekend, The.Boy. threw a party to celebrate the fact that he passed the NYC bar exam (!!!) and we “catered it” with various items from the Whole Foods frozen foods lineup.  We served vegetable potstickers, vegetable eggrolls, the wood-fired buffalo mozzarella pizza with cherry tomatoes, and the gnocchi di polenta with peas and kale.  Each required minimal hands-on time to get it from the freezer to the table…and each was a HIT! Seriously, there was no food left by the end of the night and while I’m not usually a fan of frozen food, I really liked that I recognized all of the ingredients in these and that they were chock full of good-for-you ingredients.  So if you’re looking for some easy peasy menu ideas for this upcoming entertaining season, definitely consider these new products from Whole Foods!

First of all, here’s the round-up I posted last yearAnd here are some of the recipes I posted in the course of the last year that I think would be perfect for Thanksgiving!  If you’re still trying to decide what to serve, these are some GREAT options.  And tune in on Monday to find out what exactly I’m making!

Soft Dinner Rolls with Rosemary and Black Pepper
Spicy Squash Salad with Lentils, Brussels Sprouts, and Goat Cheese
Chard, White Bean and Sweet Potato Gratin
Spinach and Ricotta Roulade
Garlic-Roasted Butternut Squash and Kale Wheatberry Salad with Pomegranate
Shepherd’s Pie with Chard-Lentil Filling and Onion Gravy
Caramel Pecan Hand Pies
Pumpkin Cake with Caramel Pecan Pie Streusel
Pumpkin Layer Cake with Butterscotch Filling
Italian Cream Puffs with Custard Filling
Salted Caramel Bundt Cake


You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
Share →

95 Responses to "Hot Buttered Rum" Apple Pie

  1. OohLookBel says:

    Geez, that pie and pastry are a lot of effort – but oh-so-worth-it! It looks incredibly delicious.

  2. Loveeee, just add a scoop of ice cream and this is perfection!

  3. Danielle says:

    I have to admit – I was never a big fan of fruit pies. I think you may have changed my mind.

  4. Holy cow – the hot buttered rum apple filling looks SO heavenly! Can I come to your house for Thanksgiving, please?! 🙂

  5. Hovkonditorn says:

    Delicious! Warm apple pie with vanilla ice cream is really yummy! Have a great weekend!

  6. Foodycat says:

    Congratulations to the boy on passing the bar exam! This is a heck of a pie! I love the sound of the filling.

  7. Oh boy….why do you tease me sooooo?? Looks awesome Joanne! Have a great race this weekend!

    And congrats to the boy! He deserves a whole pie + hugs + high fives. Woo!

  8. Beth says:

    Love, love, love that pie – and I’m thinking it might actually be worth all that work.

    And congratulations to The Boy. What a great achievement!

  9. Karis says:

    Not owning a tv is such a good idea. I was so much more productive in the 2 years I didn’t have one.

    I need to stock up on some of those frozen items from Whole Foods, since people seem to just drop by more often during the holiday season.

  10. Pie crusts can be such a pain sometimes. We use part crisco, part butter in ours…and since we only use crisco on Thanksgiving, we have (on more than one occassion) used rancid crisco by mistake and had a very odd tasting crust. I learned my lesson and just buy a new jar every year. I think i’m going to have to try this filling, though. I’ve never heard of a pie that cooks for two hours, but I can only imagine how tasty it must be 🙂

  11. First, I own a snuggy, I use it almost daily… As a matter of fact, I am sitting in my basement, watching old reruns of Deep Space Nine (the best of the Star Trek spin offs), wearing my Snuggy, drinking a cup of coffee… and reading your post.

    The snuggy makes multi tasking so much more comfortable.

    Next, I have a fondness for rum! SO this goes on my list

    Next… really, all that cooking time??? And with an all butter crust (did I read right that you did not use the shortening?)… Will have to look over this as it cooks.

    BUT, aside from the slam on the Snuggy, Love the post. Congrats to the boy for passing and hope my attempt at this comes out half as well as your delicious photos.

    Dave… used to be Year on the Grill, but I moved inside!

  12. Amy says:

    You had me at pie. And yes, any pie is worth the pain in the ass (so sayeth the gal who always buys a pre-made crust. Ahem.) Um, so I take it this will NOT be your contribution to Thanksgiving dinner? Or will you be a making it again, and thus pulling out the hair that remains…

  13. This pie looks amazing. It makes me wish I could bake. In the meantime, I’ll drool over yours.

  14. A boozy pie! Yes, I think I’m all for that. And I would have been stress chugging as well! And congrats to the boy!

  15. The name of your recipe says it all! I knew before I read your post that I wanted it and you know what else I want? A Snuggie for my dog, because I’m just that crazy! lol Your pie looks amazing and i love the idea of using cake flour for the crust!!

  16. Jeanette says:

    Oh my, that pie looks incredible! I’m not a pie maker, but I have a son that begs for apple pie every Thanksgiving – he would love me forever if I made this. Great roundup of Thanksgiving recipe ideas!

  17. Sounds awesome, esp the long cooking time that decomposes the apples into something quite different.

  18. This sounds amazing! I think I’m going to give it a whirl!

  19. Give me hot buttered anything and I’m happy!

  20. Pam says:

    Oh this sounds wonderful, but with my pathetic baking skills, someone will need to make this for me!

  21. Tandy says:

    That pie looks worth every drop of alcohol you had to swallow!

  22. cindspectus says:

    I had never had hot buttered rum until last year, my roommate made it and who am I to turn down a winter-y drink? This looks delicious!

    And congrats to The Boy, soon-to-be-Esquire!

  23. I love how you incorporate booze into these yummy desserts. I would love to see a boozey dessert cookbook by you Joanne – your liquored up desserts are like no other!

  24. Erica says:

    I can’t bake that good! This pie looks amazing…and the hot buttered rum sounds WONDERFUL and can it that just with the spoon ….Don’t need the pie :)!

  25. 1) of course you don’t own a tv. of course. I don’t know why this surprises me. haha

    2) this pie is killing me. I’d like a big slice, right this cecond!

  26. Nelly says:

    GaaaAAAH I am seriously going to plan a party for the sole purpose of making this pie. No, seriously. Holy nom.

  27. sandra says:

    I’ve been tossing around various pie ideas for our trip to a friends for Thanksgiving. I was going to make pecan since I haven’t had it in a long time and found a vegan recipe, but the host happens to be from Georgia and is very particular about her pecans. Should I open myself up for possible criticism beyond my control (nut quality – how to you account for that?)? But I didn’t want to make the typical apple or pumpkin… and then you posted the answer to my problem. I will definitely make this one! Thanks!

  28. Kim says:

    Good lord…that pie looks heavenly! I’m not all about big chunks of apples in my apple pie and this filling looks so smooth. Looks wonderful.

  29. On facebook I joke and post stupid gifts that you can buy, the dog snuggie was one of them…lol! 😉 Stress-chugging…I about spit my water out, that’s a good one! The pie looks amazing, I wish I had some now.

  30. That’s ridiculous. I need it. Bites between stress-chugs, of course.

  31. i need this pie!!! whoa 🙂 how could i not?

  32. Tessa says:

    I would need the rum to help me with the pie crust (it still scares me), but this pie looks to be worth it!

  33. Guru Uru says:

    I need this pie in my life, who cares about underage stuff 😉

    Choc Chip Uru

  34. Abby says:

    haha i wish my dog would wear a snuggie! I wouldn’t ever stop laughing. But Oh man this pie sounds amazing! Congrats to that boy 🙂

  35. Hot & buttered had me hooked, rum apple pie kept me here. This is amazing, Joanne!

  36. I’m not sure I would have the patience for this, but you are convincing. That crust looks incredible!

  37. Hannah says:

    For as many pies as I’ve made in the last few months, this thing makes me want to bust out the rolling pin all over again. I only wish I had thought of it so I could include it in my cookbook! It definitely sounds like a winner.

  38. Shannon says:

    wow, that sounds pretty phenomenal!! love love love. and snuggies for dogs? rediculous.

  39. Hotly Spiced says:

    That’s a gorgeous looking pie – rustic looking but I can tell that pastry must be truly delicious. I imagine this pie must be quite difficult to make especially if you and you’re wearing a snuggie xx

  40. Saguna says:

    Slowly (looks totally worth it) and tenderly cooked apples in a flaky crust with a bit of rum sounds like just the thing right now. Next pie I’m making- oh yes, this baby. And yes, I’m with you on the stress chugging and chomping!

  41. Debbie says:

    Sometimes I just don’t have the patience to make a pie crust but this one looks so good that I think I could eat the crust alone….

  42. Katie Mar says:

    pie making IS a pain, but you made this pie look sooooo good! i need it!

  43. Love this pie crust! This is one that we need to try. It looks so flakey, but that is not a bad thing. Keeping this on the list as a must-try!

  44. That filling sounds amazing. It looks like it has turned into a wonderful gooey apple-buttery rum flavored piece of heaven. 🙂

  45. Megan says:

    It certainly looks worth all the effort!

  46. That Girl says:

    Buttered rum certainly makes me think of cold winter nights! (And snuggies)

  47. Simply Life says:

    I’m bringing dessert for thanksgiving- thanks for the great idea!

  48. Shannon says:

    Wow. Just wow. I already have a Thanksgiving dessert planned, but this will have to get made sometime soon. Amazing.

  49. Kari says:

    I really would like a slice of this, right now. But I really don’t want to have to make it, so I think I will have to console myself with your pictures 😛

  50. Okay, we’ll have to make room for another pie for Thanksgiving because this looks like a keeper!

  51. Mo 'Betta says:

    This pie looks amazing!! That crust….swoon 🙂

  52. o boy…that gooey caramelized apple filling is killing me!

  53. Many a times, a very long and stressful cooking process is actually really helpful for me. I find that it helps me get my mind off things and makes me feel so accomplished even though at the end of the day I’m elbow deep with dishes, matted hair, and nowhere to go… Except the dinner table for some awesome food and then plop myself in front of a show with an amazing dessert in my hand. This pie reminds me of those times. Love it!

  54. This absolutely seems worth it. What a great flavor combo. YUM!

  55. Hi Joanne dear!! Just the way you’re describing this apple pie makes my mouth water! I love the way the crust looks. Buttery, flakey and full of flavour!! Apple pies are just the best for a thanksgiving special! 🙂

  56. oh my goodness this looks incredible!!! Melt in your mouth good!

  57. Jo, that crust looks so incredibly flaky! Confession: Pastry isn’t my favorite thing in the world but I’ll definitely have to give this one a go!

  58. Sara says:

    Oh my gosh, that pie is such a great idea! Amazing flavors. 🙂

  59. Kevin says:

    That apple pie is looking really good and I am liking the sound of the rum in it!

  60. Elizabeth says:

    I’m always looking for new pie recipes. This looks delicious, even if it was a bitch to make.

  61. Katie says:

    Mmm… Those sauteed apples in the pie sound fantastic. I’m always in the market for new pies to make for Thanksgiving that still fit in with those old favorites.

  62. Eileen says:

    It’s pie season!! PIE PIE PIE PIE PIE. Er, yes, pie. 🙂 Needless to say, this looks great. I’ve never heard the workability thing re pastry flour before–super helpful, because I am bad at crust myself.

  63. Dina says:

    beautiful crust and the filling sounds great too!

  64. Hold on, I got distracted with buttered rum in the title and lost focus for a moment. I feel a very strong need to make this pie, despite the effort involved, just so I can taste it!

  65. If apple pie on its own wasn’t delicious enough! I’d love to taste a rummy version like this. How delicious!

  66. Neel says:

    This looks delicious enough that I don’t care if it doesn’t make my thighs any smaller (even after all the Diwali sweets and the halloween candy I have been sneaking from the bag saved for trick-or-treaters).

  67. LOL, thanks for keeping it real! But the recipes that induce new gray hairs are the ones I live for. I love making time-consuming complicated desserts, leave the cooking to everyone else. I will mark this one just because of the time involved…and that crust looks insanely delicate and flaky. And I hope Whole Foods is reading my comment b/c we don’t have one in Wichita and we need one! WHOLE FOODS COME TO WICHITA! And Trader Joes. I really really want a TJ’s.

  68. THERE’S A NEW SNUGGIE? 😉 This pie looks awesome Joanne! I really need to make more pies. Happy Thanksgiving.

  69. Dawn says:

    That is awesome that you go to work with Whole Foods! I’ve been working with my local Native Sun and it has been amazing. I am trying to do even more….
    As for the pie – it looks amazing and I’m sure it was worth taking the time to make it. Wow.

  70. Erin MacG says:

    Todays agenda: hunkering down in my snuggie to eat boozy pie. Thanks for the brilliant idea Joanne!

  71. Chris says:

    I hear the new snuggie has a “front flap” for the fellas 😉

    LMAO about your comment on being driven to drink by this pie. I have no patience for making pastry, I just talk Alexis into making that part for me.

  72. Jenn Kendall says:

    such a wonderful pie and such a wonderful recipe roundup!! so much yummy amazingness in this post 🙂

  73. london bakes says:

    That really does look pretty incredible. I’m not much a pastry person but your description of this makes me want to run to the kitchen and get baking.

  74. grace says:

    the crust is magnificent and the innards are even better!

  75. Absolutely heavenly, Joanne! 🙂 I’m so glad you stuck with this even though it was a pain in the arse. 🙂

  76. Shira says:

    What a beautiful recipe! I just found your blog through the Food Matters project ~ it is so lovely! Thanks Joanne!

  77. Cathleen says:

    Wow, this pie has everything. I think that’s the reason I have put off making pies for a while. It’s the crust that makes of breaks the pie..and making the crust is such a pain!

  78. Pies…a true labor of love! Glad that after all of your hard work you were rewarded with something delicious.

  79. Tandy says:

    I wonder what happened to my comment that I made when you posted this? And for the life of me I cannot remember what I said, but it was something witty about glugging down rum! Lovely recipe and have a super day 🙂

  80. gahhhh this looks soooo good! Wish I could have a slice right now!

  81. Gloria says:

    I love all with apples Joanne and this pie look georgeous and tempting!!

  82. Donna says:

    My Oh My. Rum + Apples + crust. Heaven in a pie pan. YOU are on my I Am Thankful For list!

  83. Roz P. says:

    Oh my, Joanne! Simply an incredible apple pie recipe! Thank you so much for your kindness with my father’s cancer diagnosis. I will never forget it. It’s been a rough time for us, but we’re getting through with faith. I wish you and yours a most wonderful Thanksgiving.

    Big hugs ….. and yes, thanks again for this superb pie recipe! My husband will be over the moon with this pie!!

  84. Reeni Pisano says:

    This is the first pie I ever saw that was cooked for so long! It looks and sounds absolutely delicious! Your crust looks super flaky too.

  85. elly says:

    Ohhhh man. This looks so, so good. Gah. I need to live by you so I can be the weird stalker who comes by and eats your leftovers.

  86. Laura says:

    Are you liking that cookbook? It is on my “to think about purchasing” list. Anyway, the pie. Apple pie is hard for me, because honestly no one’s is better than my mom’s but yet I love ALL of them. But I too hate rolling out pie dough. Unlike my mom. So I will drool from afar at yours and happily accept hers on Thursday.

  87. Haha ever since I watched that 30Rock episode of Liz Lemon wearing a snuggie, I’ve been wanting one!

    Oh and this pie – to die for. It seems like a bit of a challenge to me but it seems so worth it.

  88. Johanna GGG says:

    apple pie makes me nostalgic for my mum’s – this actually sounds better but shhhh don’t tell her – I dream of making flaky pastry that stands up to lots of rolling and baking

  89. Aidan says:

    Going to make this pie tonight when I get home. I’m sure it’ll be a hit. I’ll be using whole wheat pastry flour mixed with some cinnamon for my crust… should be amazing.

  90. Awesome flavor combo!! Yummy! You really can’t beat my MIL’s apple pie, I love it so much, but this pie is really tempting me 😀

  91. Lora says:

    A labor of love but the result looks delectable.

  92. Lisa says:

    I made this pie last week for the first time and although I’m considering renaming it ‘6 hour pie’ it was worth all the work! I never used to get excited about apple pie, and the only reason I made this was because mum kept asking me for one, but this was literally the best apple pie I have ever had and I will definitely be making it again!
    THe apples come out so nice and soft (but not mush) because of all the extra cooking and the pastry is perfectly flaky without falling apart completely.
    I also was too impatient to rest the dough for 2 hours before rolling out so only left it in the fridge for 1 hour and I would say it came out just as well as if I had rested it the entire time. Thanks so much for the recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *