Buttered Rum Apple Pie
A twist on your basic apple pie! I usually make my own pie crust instead of using a pre-bought pastry shell. Or use one of the refrigerated ones that you do roll out. If you like your pies sweet, you may want to add a bit more brown sugar to the apples. Yummy served with butter rum ice cream!
Ingredients
- cup unsalted butter, divided↗1⁄2
- cup brown sugar, firmly packed↗1⁄2
- cups granny smith apples, peeled, cored, and sliced (about 8 medium apples)↗7 1⁄2
- teaspoon lemon rind, grated↗1
- tablespoon lemon juice, fresh not bottled↗1
- teaspoon ground nutmeg↗1⁄4
- cup light rum↗1⁄4
- tablespoon cornstarch↗1
- unbaked 9 inch pie shell (I usually make my own or use a refrigerated pie crust)1
- cup all-purpose flour↗1⁄2
- cup sugar↗1⁄2
- cup sliced almonds↗1⁄4
Step-by-step instructions
- 1
Melt 1/4 cup butter in a large skillet over medium low heat; stir in the brown sugar, apples, lemon rind, lemon juice, and nutmeg. Cover, reduce the heat and simmer for 10 minutes or until the apple is tender, stirring occasionally.
- 2
Combine the rum and cornstarch, stirring until smooth. Stir into the apple mixture; cook, stirring constantly, 1 minute or until thickened. Pour into pastry shell.
- 3
Combine flour and 1/2 cup sugar in a bowl; cut in the remaining 1/4 cup butter with a pastry blender or fork until the mixture is crumbly. Stir in the almonds. Sprinkle the crumb mixture over the apple mixture.
- 4
Bake at 375 degrees for 30 to 35 minutes or until golden. Let stand for 15 minutes before serving.
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