• Skip to main content
  • Skip to primary sidebar

I am a Honey Bee

All about my adventures with cooking, crafts, and travel

  • Home
  • About
    • About Me!
    • Press
    • Privacy Policy & Disclosures
    • Contact
  • Recipe Index
  • Exploring
    • Exploring- Florida
    • Exploring- Boston
    • Exploring- Cruises
    • Exploring- New England
    • Exploring- New York City
  • Resources
  • Disney Fun!

fruit cake

Fruitcake Pie

December 12, 2014

 Fruit Cake Pie-1

There are 3 kinds of people in the world.

1. Those who love fruitcake.
2. Those who hate fruitcake.
3. Those who hate fruitcake but haven’t/won’t try it.

Fruit Cake Pie-2

This recipe is for ALL you.

If you love fruitcake then I’m sure you’ll love this and if you don’t like fruitcake I bet you’ll love this too as pie is always awesome. And the booze.

Fruit Cake Pie-5 Fruit Cake Pie-6

Fruit Cake Pie-7 Fruit Cake Pie-8

People tend to hate on fruitcake since fruitcake can be dense and dry. But guess what? That is BAD fruitcake. Not all fruitcake is like a door stop. Good fruitcake will have you begging for more. I’m serious.

Every year Price’s dad sends us a fruitcake and it takes all my self control not to intercept it before he opens the package to eat it all myself and tell them it must have gotten lost in the mail. Now, that is good fruitcake!

Fruit Cake Pie-9 Fruit Cake Pie-10

Fruit Cake Pie-11 Fruit Cake Pie-12

Part of what makes fruitcake so good is its boozy goodness. So I used 2 different liquors in this pie. There is rum in the crust and brandy in the pie. Boom!

Fruit Cake Pie-3

People will love this pie. The rich crust is a tender, flakey base for a custardy pie. The filling is custardy, and yet crunchy from the nuts. Every bite is jam packed full of brandy soaked fruit and crunchy pecans. It will be a great pie to serve this Christmas.

Fruit Cake Pie-4

Fruitcake Pie

Makes a 9″ pie

Ingredients

For the Pie Crust (you only use 1/2 of the dough)

  • 12 tablespoons (1 1/2 sticks) very cold unsalted butter
  • 1/3 cup very cold vegetable shortening
  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 4 Tablespoons Rum, very cold
  • 2 to 4 Tablespoons ice water

For the Pie Filling

  • 3/4 Cup red candied cherries
  • 1/4 Cup candied pineapple
  • /2 Cup chopped dates
  • 1/4 Cup chopped candied lemon peel
  • 1/2 Cup brandy
  • 6 Tablespoons butter, softened
  • 1/2 Cup packed brown sugar
  • 3 eggs, lightly beaten
  • 1/2 Cup light corn syrup
  • 1 Cup pecan halves, chopped
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg

Process

  1. To prepare the fruit mixture for the pie, chop the candied cherries and pineapple. Combine the cherries, pineapple, dates, and lemon peel in a small bowl. Add the Brandy and mix to coat. Let soak for 1 hour- 24 hours.
  2. To make the crust, cut the butter and shortening into small pieces. Return it to the refrigerator while you prepare the flour mixture.
  3. Place the flour, salt, and sugar in the bowl of a food processor fitted with a dough blade and pulse a few times to mix.
  4. Add the butter and shortening. Pulse until the butter is the size of peas and the mixture is crumbly While the machine is running, pour the ice water down the feed tube and pulse the machine until the dough begins to pull away from the sides. Dump out on a floured surface. Quickly kneed together, divide into equal sized balls. Wrap in plastic wrap and refrigerate for 30 minutes.
  5. While the pie crust is chilling, chop the pecans. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, corn syrup, pecans, cloves, ginger, and nutmeg.
  6. Preheat the oven to $350 degrees. Grease a 9″ pie plate.
  7. Remove one of the dough balls from the refrigerator. Roll out on the floured surface again. Form a circular disk that is large enough to fit into the 9″ pie plate with some overhanging crust. While you are rolling it out, roll from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the surface.
  8. Drain the soaking fruit. (You may save the the Brandy to reuse for another pie.)
  9. Evenly sprinkle the fruit mixture over the crust. Pour the filling mixture over the fruit. 
  10. Bake for 35-40 minutes or until set. Cool on a wire rack. Refrigerate leftovers.

Pie Filling Adapted from Taste of Home, Pie Crust adapted from Ina Garten

 

Filed Under: Pies and Tarts, Recipes Tagged With: a year of pie, a year of pies, brandy, brandy fruitcake, fruit cake, fruit cake pie, fruitcake pie, rum pie dough

Primary Sidebar

EMAIL NEWSLETTER!

Sign up HERE for meal planning suggestions & tips to take a great trip!

Top Posts & Pages

  • Chocolate Chip Pudding Cookies
    Chocolate Chip Pudding Cookies
  • Southwest Orzo Salad with a Cilantro Lime Vinaigrette
    Southwest Orzo Salad with a Cilantro Lime Vinaigrette
  • Meghan Markle's Zucchini Pasta Sauce
    Meghan Markle's Zucchini Pasta Sauce
  • Room Review: Cars Family Suite in Disney World's Art of Animation Resort
    Room Review: Cars Family Suite in Disney World's Art of Animation Resort
  • New Haven Style White Clam Pizza
    New Haven Style White Clam Pizza
  • The Ultimate Weekend Away Packing List for Babies and Toddlers
    The Ultimate Weekend Away Packing List for Babies and Toddlers
  • Easy Pepperoni Pizza Roll Ups
    Easy Pepperoni Pizza Roll Ups
  • Lemony Raspberry Zucchini Bread with a Lemony Glaze
    Lemony Raspberry Zucchini Bread with a Lemony Glaze
  • How To: Labeling Your Garbage Cans
    How To: Labeling Your Garbage Cans
  • Quick Cabbage Stir Fry
    Quick Cabbage Stir Fry
collage of recipes of common ingredients
collage of soup stew and chilis bowls

Follow Us

Copyright© 2022 · Brunch Pro Theme by Feast Design Co.

 

Loading Comments...
 

You must be logged in to post a comment.