Three Apple Pie With Cider Rum Sauce
- Ready In:
- 1hr 25mins
- Ingredients:
- 27
- Serves:
-
8
ingredients
-
PIE
- 3 cups apple cider
- 8 cups sliced peeled apples
- 2 tablespoons dark rum
- 1⁄2 cup granulated sugar
- 1⁄4 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon grated nutmeg
- 1 pinch salt
- 2 tablespoons butter, cut in pieces
-
CIDER RUM SAUCE
- 1⁄2 cup dark rum
- 1⁄4 cup brown sugar, packed
- 1 teaspoon grated lemon zest
- 1⁄4 teaspoon ground cinnamon
- 1 pinch ground cardamom
- 1 pinch of grated nutmeg
- 1 pinch salt
- 2 tablespoons butter
-
NEVER FAIL PIE CRUST
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 3⁄4 cups vegetable shortening
- 1 large egg
- 1 teaspoon cider vinegar
- 1⁄2 cup cold water
directions
- 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.
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RECIPE SUBMITTED BY
I love cooking, and reading Christian fiction..I have 5 grandchildren..4 boys and 1 spoiled granddaughter...I also have a black cocker spaniel named Tobey..who is very spoiled..Love computer games, cross stitch and reading cookbooks..I was diagnosed with Acute Myeloid Leukemia almost a year ago, on September 26, 2005....was in an out of the hospital for 8 months, doing intensive chemo...I am doing well now, thanks for all the prayers...