Hot Buttered Rum Apple Pie
A delicious rendition of apple pie, just in time for the holidays!
Servings: 1 pie
Ingredients
Hot Buttered Rum Sauce
- 1 c. Brown Sugar
- 1/2 c. Spiced Rum
- 3 Tbs. Butter
Pie Filling Ingredients
- 6-7 Apples (peeled, cored & thinly sliced)
- 1/2 c. Brown Sugar
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 3 Tbs. Flour
Instructions
Hot Buttered Rum Sauce
- Combine the brown sugar, rum and butter and heating over medium heat, stirring constantly.
- Bring to a boil and then remove from heat. Put aside.
Pie Instructions
- Preheat the oven to 425 degrees
- Combine the apples, brown sugar, cinnamon, nutmeg and flour in a large bowl until the apples are coated.
- Pour the apple mixture into the bottom crust. Drizzle half of the Hot Buttered Rum Sauce over the apples.
- Cover the pie with the other crust and squeeze the bottom and top edges of the pie together. Using a knife, cut 6-8 slits in the top crust.
- Sprinkle some sugar and cinnamon on the top crust.
- Place the pie on a cookie sheet and bake for about 45 minutes until the crust is golden brown. We didn't need to cover the pie, but be sure to keep your eye on it during the last 15 minutes of baking to make sure the crust is not getting too brown. If needed, place a sheet of aluminum foil lightly on the top during the last few minutes to prevent over-browning
- Allow the pie to cool for a while, then cut, serve with a scoop of ice cream or whipped cream and drizzle with some of the remaining Hot Buttered Rum Sauce. YUM!