Apple Pie with a Butter Rum Cream Sauce
Pies have been around for a long time. One of these pies became synonymous with America though. Like much of what has made America great, the apple pie came from far beyond our borders. We adopted it as our own and reinvented it, turning it into a pie that seems to top all other pies. Vanilla ice cream surely was invented just to adorn this pie.
I love pies. It is often my go to dessert. Apple pies though have been surprisingly absent from my kitchen. I love apples, and the pairing of apples with pastry is to die for, so why haven’t i been churning out apple pies like any good American? Maybe they were too predictable… too ordinarily American?
So, when I decided to tackle the apple pie, I knew I had to play with it a little bit. My apple pie is a double crust pie, and it does contain the ever appropriate–and my favorite–granny smith apples. Where it begins to differ is in the preparation, and from that the delicious flavors–and sauce–you get in the end. If you like apple pie, or even if you don’t, I suggest trying this recipe. Trust me when I say you must plop a scoop of vanilla ice cream next to this pie. The mixture you’ll get from the sauce and ice cream alone is reason enough to try this recipe.
Before you begin preparing the pie, you’ll need some pie dough chilling in the refrigerator. Now, I can’t condone purchasing store bought pie crust… at all, so don’t do it! There is no way to get the perfect flakiness and delicious taste from a store bought frozen pie shell. I understand life can be busy though, so if you must, just don’t let anyone see. If you’re up for making your own pie dough, then check out this recipe. It is in it’s own post because it is perfect with just about any pie–especially fruit pies–that you can think of. It also requires a few specific processes that take a little more time than just throwing ingredients into a mixer or food processor. Yes, the best pie crust, comes from an all hands-only process. If i’ve lost you there, feel free to substitute your own favorite pie crust recipe, but I can almost assure you it doesn’t compare to this one!
10 medium granny smith apples – peeled & cored.
8 ounces butter (2 sticks)
1 tablespoon cinnamon
2 cups granulated sugar
3 tablespoons orange liquor
1/2 cup rum
1 cup cream
2 ounces melted butter
1. Melt the butter in a large sauce pan. Halve and then slice the apples into 1/4th inch slices. Cook the apple slices in the butter for about 5 mins over medium heat.
3. Add the cinnamon and sugar to the pot. Cook another couple minutes until the sugar is dissolved, and the apples slightly tender.
4. Add the orange liquor, rum, and cream. Cook for about 5 to 10 minutes until the sauce thickens.
5. Drain the apples and be sure to save the sauce. If there is a lot of sauce and it is not very thick, boil it down with out the apples.
6. Place the first dough layer in the pie dish and coat with melted butter.
7. Add the apples.
8. Add 1/2 cup of the reserved sauce.
9. Lattice the top layer and coat/brush with melted butter.
10. Bake at 400 for 15 minutes then reduce the oven to 375 and bake for 45 minutes.
Let the pie cool slightly, but serve warm. When serving a slice, drizzle the saved sauce over the pie and a scoop of vanilla ice cream. What ever sauce you have left over can be used as a caramel sauce for numerous other desserts. Try dousing vanilla ice cream in the sauce.