Saucing a dessert transforms
the simple into the sublime.
Apple Pie with Rum
Sauce
- Pastry for two-crust (9-inch) pie
6 Gala or Golden Delicious apples, peeled, cored, and sliced
1/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup chopped nuts
Rum Sauce (recipe follows)
- Heat oven to 400°F (205°C).
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°F
(175°C) and bake 30 to 35 minutes longer or until apples
are tender.
- Meanwhile, prepare Rum Sauce.
Makes 8 servings.
Rum Sauce:
In medium saucepan, combine 1 cup granulated 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.
Per Serving: Protein: 4g; Fat: 16g; Carbohydrate:
58g; Fiber: 5g; Sodium: 346mg; Cholesterol: 0; Calories: 440.
Recipe provided courtesy
of Washington Apple Commission.
