Hot Buttered Rum Apple Pie
Apples cooked tender in a butter-rum sauce are baked in a pastry crust and topped with a crunchy almond streusel.
1/2 cup butter or margarine - divided use
1/2 cup firmly packed brown sugar
1/4 cup rum
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 teaspoon ground nutmeg
8 cups sliced apples
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup slivered almonds
1 (9-inch) unbaked pie shell
- For Filling: In a large skillet melt 1/4 cup butter and brown sugar. Stir into brown sugar mixture, rum, grated lemon peel, lemon juice, and nutmeg. Add peeled, sliced apples and coat with the spiced brown sugar sauce. Simmer, covered, for 10 minutes, or until the apples are tender. Cool slightly then pour into a 9-inch unbaked pie shell.
- For Streusel: In a medium bowl mix together flour and sugar. Cut in 1/4 cup butter until crumbly. Add sliced almonds and sprinkle over the apples.
- Bake in a preheated oven at 375°F (190°C) for 35 minutes.
Makes 8 servings.