GOLDEN APPLE PIE WITH RUM SAUCE
Make and share this Golden Apple Pie With Rum Sauce recipe from Food.com.
Provided by icetea
Categories Pie
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F.
- Combine apples with brown sugar, flour, spices and salt.
- Place in a 9-inch pastry lined pie plate.
- Flute edges of crust.
- Sprinkle apples with nuts and rum; dot with butter.
- Roll out remaining pastry.
- Cut into 3/4-inch strips.
- Arrange strips in a lattice pattern, atop of pie.
- Bake for 50 to 60 minutes or until apples are tender.
- Cover top of pie with foil part way through baking time to prevent over browning of crust.
- Serve with Rum Sauce.
- RUM SAUCE: combine sugar, water cinnamon in medium size saucepan.
- Bring to a boil.
- Boil 5 minutes over medium high heat, stirring constantly.
- Gradually, blend together cornstarch and cold water.
- Stir into hot sugar mixture.
- Cook and stir until thickened.
- Stir in rum; cool slightly.
- Serve warm with pie.
THREE APPLE PIE WITH CIDER RUM SAUCE
This is an exceptional pie, combining three different kinds of apples, the cider rum sauce really makes this pie wonderful. From an old Marcia Adams book. Original recipe called for Ida Red, Rome and Jonathan.. You will also need a 2 layer pie crust--recipe at bottom.
Provided by grandma2969
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- In a medium saucepan over medium heat, boil the cider, uncovered for 25 minutes or until reduced to 1 1/2 cups.
- Remove 1/4 cup and reserve the rest for sauce.
- Place the apples in a large sauté pan and pour the 1/4 cup of reduced cider and 2 tbls of rum over the top.
- Cook, uncovered for 3-4 minutes or until barely tender.
- Combine the dry ingredients in a small bowl, then mix gently into the apples with a rubber spatula.
- Preheat oven to 375°.
- Line a 9-inch pie pan with pastry and pour in the filling.
- Dot with butter, then top with the second crust and crimp to seal the edges.
- Bake the pie for 60 minutes or until the filling bubbles up in the center.
- Cover with foil if the top begins to get too brown.
- Let pie cool to lukewarm.
- To prepare the SAUCE:.
- In a medium saucepan, whisk together the remaining 1 1/4 cups reduced cider, the rum, brown sugar, cornstarch, lemon zest, cinnamon, cardamom, nutmeg and salt.
- Over medium heat, bring to a boil, add the butter and cook for 2 minutes.
- Keep warm until ready to serve.
- Cut the pie into wedges and serve with a scoop of vanilla ice cream and a dollop of hot cider sauce.
- To prepare the PIE CRUST:.
- In a large mixing bowl, combine the flour, baking, salt and sugar.
- Add the shortening, (I use 1 cup butter flavor Crisco and 3/4 cup regular Crisco) and beat until the mixture is crumbly.
- In a small bowl, beat the egg well and add the vinegar and water.
- Pour over the flour-shortening mixture and mix for about 1 minutes till well combined.
- Form the dough into 4 balls.wrap and refrigerate overnight or at least a couple of hours.
- To make the pastry shells, roll out one of the balls of dough 1/8-inch thick on a lightly floured board.
- Roll out to fit your pie pan (this pastry is not fragile, but is it does tear, just press it together with your fingers).
- Ease the dough into the pan without stretching it and pat it firmly in place so there won't be any air pockets.
Nutrition Facts : Calories 900, Fat 52.1, SaturatedFat 16.9, Cholesterol 41.7, Sodium 433, Carbohydrate 93.3, Fiber 4.9, Sugar 39.5, Protein 7.8
GOLDEN APPLE PIE
Pies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. -Theresa Brazil, Petaluma, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine apples, 3/4 cup apple juice, sugar, cinnamon and apple pie spice; bring to a boil over medium heat, stirring occasionally. Combine cornstarch and remaining apple juice; add to saucepan. Return to a boil, stirring constantly. Cook and stir 1 minute more or until thickened. Remove from the heat. Stir in vanilla. Cool to room temperature, stirring occasionally. , For crust, combine flour and salt; cut in the butter until mixture is crumbly. Gradually add water, 1 tablespoon at a time, tossing with a fork until dough can be formed into a ball. Divide in 2 portions, making 1 piece slightly larger. On a lightly floured surface, roll out larger portion. , Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top., Bake at 400° for 40-45 minutes or until crust is golden brown and apples are tender. Cool on a wire rack.
Nutrition Facts : Calories 480 calories, Fat 24g fat (15g saturated fat), Cholesterol 61mg cholesterol, Sodium 480mg sodium, Carbohydrate 65g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
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