Three Apple Pie With Cider Rum Sauce

Recipe by grandma2969
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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