Well, I really dislike this pie. I dislike rum-raisin anything, which is puzzling because I’m a fan of rum in most contexts and baking with raisins is one of the reasons I love baking. But, ugh. This pie is gross.
I knew I was in for disappointment when I read the name of this pie that this pie was inspired by rum-raisin ice cream. I’m just one of those people who has never jumped on the liquor-flavored ice cream bandwagon. Liquor-flavored chocolate truffles? Sure. Liquor-flavored cheesecake? I’m game. Liquor-flavored lip balm? Don’t even try to hold me back. But liquor-flavored ice cream has never been my thing, particularly rum-raisin ice cream.
But I earnestly set forth to bake this pie to a standard that would make Martha proud. Perhaps my subconscious got the better of me, because I just couldn’t put any heart into it. I think in the back of my mind I knew I’d have to eventually take a bite and I just didn’t want to do it. I mean I totally phoned in the crust embellishment. Even at this early stage, I was so over it.
My devil-may-care attitude continued through to the end and I think it’s to this recipe’s credit that it still resulted in a thoroughly edible pie. So if you like rum-raisin whatnot, I suppose you could do worse.
A basic custard, some golden raisins, a slosh of rum, and 50 minutes in a 350-degree oven later, you get a pie that you could eat if you really like that sort of thing.