Apple Pie with Rum Sauce
Saucing a dessert transforms the simple into the sublime.
Pastry for two-crust (9-inch) pie
6 Gala or Golden Delicious apples, peeled, cored, and
1/4 cup firmly packed brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup chopped nuts
Rum Sauce (recipe follows)
In medium saucepan, combine 1 cup 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 2 tablespoons 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 1/4 cup rum; cook 1 minute. Serve warm.
Nutrition information per serving with two tablespoons Rum Sauce
- Heat 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.
- 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.
- Bake 15 minutes. Reduce oven heat to 350 degrees F and bake 30 to 35 minutes longer or until apples are tender. Meanwhile, prepare Rum Sauce.
- Cool pie at least 30 minutes. To serve, spoon Rum Sauce over pie slices.
Protein: 4g; Fat: 16g; Carbohydrate: 58g; Fiber: 5g; Sodium: 346mg; Cholesterol: 0; Calories: 440.
Thanks to the Washington Apple Website for this recipe.