Side Pannel
Hot Buttered Rum Apple Pie.
Hot Buttered Rum Apple Pie.
- Recipe Submitted by Cornbread on 11/26/2014
Category: Holiday, Eggs, Beverages, Apples, Pies
Ingredients List
- For the hot buttered rum sauce
- 1 cup of brown sugar
- 1/2 cup spiced rum
- 3 tbsp butter
- For the pie filling
- 6-7 apples, peeled, cored, & thinly sliced
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 3 tbsp flour
- For the crust
- 1 1/4 cups butter, cold & cubed
- 2 cups flour
- 1 tbsp sugar
- 1/2 tbsp salt
- 1/2 tbsp white vinegar
- 1 egg, beaten
- 1/3 cup cold water
Directions
Preheat your oven to 425 degrees.
In a small saucepan, mix together the brown sugar, rum, & butter. Heat over medium-high heat and bring to a boil. Allow to boil for 2 minutes, stirring constantly until slightly thickened and then set aside.
In large bowl, tossed together the sliced apples, 1/2 cup brown sugar, cinnamon, nutmeg, and flour. Set aside.
Whisk together the flour, sugar, & salt in a large bowl. Using a pastry blender or two forks, cut the chilled butter cubes into the flour mixture until a pebbly mixture forms.
Add in the vinegar, egg, & water. Mix until a soft dough forms. Divide the dough into two.
On a well floured surface, roll out one half of the pie dough into an 11 to 12 inch circle. Line the bottom of your pie plate with the rolled out dough. Work up the sides and crimp the edges.
Evenly spread the apple mixture into the pie crust. Pour half the hot buttered rum sauce over the apples. Reserve the other half of the sauce for serving.
Roll out the second half of the pie dough into another 11 to 12 inch circle. To make the strips for a pretty lattice, use a pastry cutter to cut the strips. Criss cross the strips across the pie. You may have to roll out the dough a second time after cutting the first set of pie crust strips if you are short a few.
Sprinkle a little sugar and cinnamon over the top of the pie. Bake for about 45 minutes or until the pie filling is bubbly and the pie crust is golden brown. If you use a pie shield, take it off during the last 10-15 minutes of baking.
Allow the pie to cool to warm on a wire rack.
Slice and serve with whipped cream or vanilla ice cream and a little drizzle of the remaining hot buttered rum sauce.
In a small saucepan, mix together the brown sugar, rum, & butter. Heat over medium-high heat and bring to a boil. Allow to boil for 2 minutes, stirring constantly until slightly thickened and then set aside.
In large bowl, tossed together the sliced apples, 1/2 cup brown sugar, cinnamon, nutmeg, and flour. Set aside.
Whisk together the flour, sugar, & salt in a large bowl. Using a pastry blender or two forks, cut the chilled butter cubes into the flour mixture until a pebbly mixture forms.
Add in the vinegar, egg, & water. Mix until a soft dough forms. Divide the dough into two.
On a well floured surface, roll out one half of the pie dough into an 11 to 12 inch circle. Line the bottom of your pie plate with the rolled out dough. Work up the sides and crimp the edges.
Evenly spread the apple mixture into the pie crust. Pour half the hot buttered rum sauce over the apples. Reserve the other half of the sauce for serving.
Roll out the second half of the pie dough into another 11 to 12 inch circle. To make the strips for a pretty lattice, use a pastry cutter to cut the strips. Criss cross the strips across the pie. You may have to roll out the dough a second time after cutting the first set of pie crust strips if you are short a few.
Sprinkle a little sugar and cinnamon over the top of the pie. Bake for about 45 minutes or until the pie filling is bubbly and the pie crust is golden brown. If you use a pie shield, take it off during the last 10-15 minutes of baking.
Allow the pie to cool to warm on a wire rack.
Slice and serve with whipped cream or vanilla ice cream and a little drizzle of the remaining hot buttered rum sauce.
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