Embark on a culinary adventure with this unique aye aye apple rum pie that combines the sweet richness of rum-kissed apples with the deep, complex flavors of spiced prunes. This extraordinary dessert goes beyond traditional apple pie by incorporating layers of flavor and texture that create a truly memorable eating experience. The combination of tender Gala apples, aromatic spices, and rum extract creates a filling that’s both familiar and exotic, while the addition of prunes provides natural sweetness and a sophisticated depth of flavor.
This aye aye apple rum pie features a delightful crumb topping that adds textural contrast to the soft, spiced fruit filling below. The oatmeal layer at the bottom helps absorb excess juices while adding a subtle nutty flavor, and the final rum glaze ties all the flavors together with a sweet, boozy finish that makes this pie absolutely irresistible.
Ingredients
For the Prune Base:
- 2 cups (300g) pitted prunes
- 1+ cup (240ml+) water
- 1/2 cup (100g) granulated sugar
For the Apple Filling:
- 6 medium Gala apples, sliced
- 2 tablespoons ground cinnamon, divided
- 1/8 teaspoon ginger powder, divided
- 1/2 teaspoon ground cloves, divided
- 1/8 teaspoon ground nutmeg, divided
- 2 teaspoons rum extract, divided
- 2 cups (400g) brown sugar, lightly packed, divided
For the Crumb Topping:
- 2 cups (250g) all-purpose flour
- 1 stick (113g) butter
- 4 tablespoons (30g) uncooked oats, divided
For Assembly:
- 1 pie crust shell (9-inch/23cm)
- 3/4 cup (90g) powdered sugar
- Milk or water, as needed
Instructions
Step 1: Prepare the Prune Base
Place the pitted prunes in a heavy-bottomed pot and cover with 1 cup of water and 1/2 cup granulated sugar. Bring the mixture to a gentle simmer over medium heat, then cover the pot and reduce heat to low. Continue simmering for 20-25 minutes, stirring occasionally, until most of the water has been absorbed and the prunes are very soft. Remove from heat and pour off any remaining liquid. Using a potato masher or fork, mash the prunes into a chunky paste. Set aside to cool completely while preparing the other components.
Step 2: Cook the Spiced Apples
Peel and slice the Gala apples into 1/4-inch thick wedges, removing cores and seeds. Place the apple slices in the same heavy pot and add enough water to barely cover them. Add half of the cinnamon, half of the ginger powder, half of the ground cloves, and half of the ground nutmeg to the pot. Bring to a simmer over medium heat and cook for about 15 minutes, or until the apples are tender but still hold their shape.
Step 3: Season the Apples
Drain the cooked apples thoroughly in a colander, allowing excess liquid to drain away completely. Transfer the drained apples to a large bowl and drizzle with half of the rum extract. Sprinkle with an additional 1 teaspoon of cinnamon and half of the brown sugar. Toss gently to coat the apples evenly with the seasonings and set aside to cool.
Step 4: Make the Crumb Topping
In a medium bowl, combine the all-purpose flour with the remaining cinnamon, half of the oats, and the remaining brown sugar. Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter, two knives, or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 5: Assemble the Pie
Preheat your oven to 375°F (190°C). Place your pie crust shell on a baking sheet to catch any drips. Sprinkle the remaining oats evenly over the bottom of the pie shell to create a moisture-absorbing layer. Spread the cooled mashed prunes evenly over the oats, creating a smooth layer. Arrange the seasoned apple slices over the prune layer, mounding them slightly higher in the center.
Step 6: Add Topping and Bake
Distribute the crumb topping evenly over the apples, covering the entire surface and pressing gently to adhere. Place the pie in the preheated oven and bake for 40 minutes, or until the crumb topping is golden brown and the filling is bubbling around the edges. If the topping browns too quickly, cover loosely with aluminum foil.
Step 7: Prepare the Rum Glaze
While the pie is baking, prepare the rum glaze by combining the powdered sugar with the remaining rum extract in a small bowl. Gradually add milk or water, one drop at a time, whisking constantly until you achieve a smooth, pourable consistency that coats the back of a spoon.
Step 8: Finish and Serve
Remove the pie from the oven and let it cool for 15-20 minutes to allow the filling to set slightly. While the pie is still warm, drizzle the rum glaze evenly over the surface, allowing it to soak into the crumb topping. Serve warm or at room temperature.
Time and Serving Information
Prep Time: 45 minutes Cook Time: 40 minutes Total Time: 1 hour 25 minutes Servings: 8 slices Serving Size: 1 slice
Nutrition Information (Per Slice)
- Calories: 485
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 185mg
- Total Carbohydrates: 95g
- Dietary Fiber: 6g
- Sugars: 78g
- Protein: 5g
- Vitamin C: 4mg
- Iron: 2.2mg
- Potassium: 285mg
Tips for Perfect Aye Aye Apple Rum Pie
The key to success with this aye aye apple rum pie lies in properly managing the moisture content of your fruit components. When cooking the prunes, ensure that most of the liquid has been absorbed before mashing, as excess liquid can make the pie soggy. Similarly, drain the cooked apples thoroughly to prevent a watery filling.
Choose Gala apples for their natural sweetness and ability to hold their shape during cooking. If Gala apples are unavailable, Honeycrisp or Fuji apples make excellent substitutes. Avoid using very tart apples like Granny Smith, as they may conflict with the sweetness of the prunes.
For the crumb topping, keep the butter cold until you’re ready to use it. This ensures that the topping will have the proper texture and won’t become greasy during baking. The oats in the topping add a subtle nutty flavor and pleasant texture contrast.
Variations and Serving Suggestions
This aye aye apple rum pie can be customized in several ways to suit different tastes. For a more pronounced rum flavor, you can substitute 2 tablespoons of actual rum for the rum extract, though be aware that some alcohol may remain after baking. Adding chopped walnuts or pecans to the crumb topping provides additional texture and richness.
For those who prefer less sweetness, reduce the brown sugar in the apple mixture by 1/4 cup. The natural sugars in the apples and prunes provide plenty of sweetness on their own.
Serve this pie with a dollop of vanilla ice cream or freshly whipped cream to balance the rich flavors. The contrast between the warm, spiced pie and cold, creamy accompaniment is absolutely divine.
Storage and Make-Ahead Tips
This aye aye apple rum pie can be stored covered at room temperature for up to two days or in the refrigerator for up to five days. To refresh day-old pie, warm individual slices in a 300°F oven for 5-10 minutes.
The prune base can be prepared up to three days in advance and stored covered in the refrigerator. The crumb topping can also be made ahead and stored in the refrigerator for up to two days before use.
For longer storage, the baked pie can be frozen for up to three months. Thaw overnight in the refrigerator and reheat in a 350°F oven for 15-20 minutes before serving.
This extraordinary aye aye apple rum pie offers a sophisticated twist on traditional apple pie, making it perfect for special occasions or whenever you want to surprise your guests with something truly unique and memorable.