Pastry for two-crust (9-inch) pie
6 Gala or Golden Delicious apples, peeled, cored and sliced
1/4 cup firmly packed light-brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup chopped nuts
Rum Sauce:
1 cup sugar
3/4 cup water
1/2 teaspoon cinnamon
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup rum


1. Preheat oven to 400 degrees F. Line a 9-inch pie pan with half of pastry. In large bowl, combine apples, sugar, flour, cinnamon, nutmeg and salt; mix well. Transfer apple mixture to pastry-lined pie pan.
2. Roll out remaining pastry to 10-inch round; cut into 3/4-inch-thick strips. Arrange strips in lattice pattern on top of apples; trim edges. Pinch edges of bottom crust and lattice top together.
3. Bake 15 minutes. Reduce oven heat to 350 degrees F and bake 30 to 35 minutes longer or until apples are tender.
4. For Rum Sauce: In medium saucepan, sugar, 3/4 cup water and 1/2 teaspoon cinnamon. Bring to boil over medium-high heat; boil 5 minutes, stirring occasionally. Remove from heat. In small bowl, blend cornstarch and 1/4 cup cold water; gradually stir into hot sugar mixture. Return to heat and cook, stirring constantly, until mixture bubbles and thickens. Stir in rum; cook 1 minute. Serve warm.
5. Cool pie at least 30 minutes. To serve, spoon Rum Sauce over pie slices.

Saucing a dessert transforms the simple into the sublime.

Apple Pie with Rum Sauce
Categories :
Tags :