Apple-Rum Filling

Preparation info

  • Yield: approximately

    4 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

This is my Mom’s favorite apple tart and pie filling, to which I have added rum and raisins. This amount of filling will make 2 pies, 9 inches (22.5 cm) in diameter. You may also use this filling instead of Chunky Apple Filling in turnovers or other puff pastry treats.


  • 3 ounces (85 g) dark raisins
  • ¼ cup (60


  1. Combine the raisins and rum. Set aside to macerate for at least 30 minutes.
  2. Peel, core, and quarter the apples. Cook in the poaching syrup until soft. Drain, reserving ½ cup (120 ml