Buttered Rum Apple Pie

Name: Buttered Rum Apple 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

12 ingredients

4 steps

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.