Three Apple Pie With Cider Rum Sauce Recipes

HOT APPLE CIDER WITH RUM

Steps:

• Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

APPLE CIDER SAUCE

Steps:

• Reduce the apple cider in a saucepan over medium-high heat until it's thick and coats the back of a wooden spoon, 10 to 15 minutes. Stir in the cream and salt and cook until it reaches the desired consistency, an additional 2 to 3 minutes.

APPLE PIE CAKE WITH BUTTER-RUM SAUCE

Steps:

• 1. Cream butter, gradually add sugar, beating well at medium speed.
• 2. Add egg; beat until blended.
• 3. Combine flour, salt, and cinnamon; mix well.
• 4. Add to creamed mixture; beat on low speed until smooth.
• 5. Stir in water and vanilla.
• 6. Fold in apples and pecans, spoon into greased and floured 9x9" baking dish.
• 7. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.
• 8. Serve warm or cold with Butter-Rum Sauce and a dollop of whipped cream.
• 9. BUTTER RUM SAUCE
• 10. Combine brown sugar, sugar, butter and whipping cream in small saucepan.
• 11. Bring to a boil, and cook 1 minute.
• 12. Remove from heat and stir in rum.

THREE APPLE PIE WITH CIDER RUM SAUCE

Steps:

• 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.

TRIPLE-CRUST APPLE PIE WITH CINNAMON-CIDER SAUCE

Steps:

• 1. Remove 1 rack from the oven & place the other oven rack in the lower third of the oven. Preheat to 475º F. Sprinkle the bottom of a 9-inch glass pie pan with the flour. Gently pat one of the prepared crusts in the pie pan. Set aside. 2. For the crumb crust, in the bowl of a foods processor fitted with the steel blade, combine the 1/4 cup sugar, 1/4 cup light brown sugar, & 3/4 cup flour. Pulse several times to combine. Add the 1/3 cup butter cut into tablespoon-sized pieces & process with on-off turns until the mixture forms crumbs the size of small peas. Remove from the processor bowl & set aside. 3. For the apple filling, replace the processor bowl on the base & add the slicing blade. Peel & core the apples. Slice them in the food processor. Measure out 5 1/2 cups sliced apples (do not use more than this amount or the pie will not thicken). Place the apples in a large mixing bowl & toss them with the sugars, lemons juice, nutmeg, cinnamon, salt, & flour. 4. Pile the apples into the pie pan & press down lightly. Cover with the crumb topping (the pie will look very tall, but that's OK). Cover the crumb crust with the remaining preprepared piecrust. Trim & crimp the edges. Make four 1-inch slips in the top crust to allow steam to escape. 5. Bake for 10 minutes on the bottom rack of the pre-heated over. After 10 minutes, carefully remove the pie from the oven & place the second rack in the middle of the oven. Reduce the temperature to 375º F & place the pie back in the oven on the middle rack. Bake for an additional 40 minutes, until the juices bubble & the crust is nicely browned. Remove to a rack to cool. 6. Meanwhile, prepare the cinnamon-cider sauce. Combine the cornstarch, sugar, cinnamon, & nutmeg in a 4-cup glass measure. Whisk in the apple juice or cider & lemon juice. Microwave on high until it starts to boil, about 2 1/2 minutes. Boil for 1 minute. Remove from the microwave & whisk in butter bits. Serve warm over the pie.

GOLDEN APPLE PIE WITH RUM SAUCE

Steps:

• Preheat oven to 425°F.
• Combine apples with brown sugar, flour, spices and salt.
• Place in a 9-inch pastry lined pie plate.
• Flute edges of crust.
• Sprinkle apples with nuts and rum; dot with butter.
• Roll out remaining pastry.
• Cut into 3/4-inch strips.
• Arrange strips in a lattice pattern, atop of pie.
• Bake for 50 to 60 minutes or until apples are tender.
• Cover top of pie with foil part way through baking time to prevent over browning of crust.
• Serve with Rum Sauce.
• RUM SAUCE: combine sugar, water cinnamon in medium size saucepan.
• Bring to a boil.
• Boil 5 minutes over medium high heat, stirring constantly.
• Gradually, blend together cornstarch and cold water.
• Stir into hot sugar mixture.
• Cook and stir until thickened.
• Stir in rum; cool slightly.
• Serve warm with pie.