By Father's Day each year, we are usually all caked out. With our youngest son's birthday in February, both of our moms and my brother's birthdays in March, my birthday in April, Mother's Day in May, and my husband's birthday in May as well, that's a lot of cakes that we have eaten by June! So by the time Father's Day rolled around last year, I figured the hubby would enjoy a nice pie instead!
One of my husband's favorite ice cream flavors is rum raisin, so when I saw Martha Stewart make this rum raisin pie recipe on her show, I knew that I would make it for him. The recipe starts out with making a flakey pie crust, which is first blind baked (with parchment paper and dried beans or pie weights).
I suggest freezing or chilling your pie dough after you've rolled it out and placed it in your pie dish - I skipped this step and look how much my pie crust shrank after baking! Doh!
Anyhow, after your baked pie crust has cooled, sprinkle golden raisins in an even layer on the bottom of the pie shell. Next you will make a quick custard on the stove, with a bit of rum stirred in at the end. This custard is poured over the golden raisins in the pie shell, and then the pie is baked until the center is set.
Once out of the oven, let the pie cool.
To decorate the pie, I made a little fondant "dad" topper, which I painted gold using edible cake paint. (I had just recently made this gold fondant monogram topper for a baby's first birthday cake, and was still feeling inspired!)
Nevertheless, it was a good tasting pie, and perfect for our Father's Day celebration.
