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!

• Ready In: 1 hr 5 mins
• Yields: 1 9 inch pie

Ingredients

• 1⁄2 cup unsalted butter, divided
• 1⁄2 cup brown sugar, firmly packed
• 7 1⁄2 cups granny smith apples, peeled, cored, and sliced (about 8 medium apples)
• 1  teaspoon lemon rind, grated
• 1  tablespoon lemon juice, fresh not bottled
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 cup light rum
• 1  tablespoon cornstarch
• 1  unbaked  9 inch pie shell (I usually make my own or use a refrigerated pie crust)
• 1⁄2 cup all-purpose flour
• 1⁄2 cup sugar
• 1⁄4 cup  sliced almonds

Directions

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.