I love apple pie, and fall seems like the best time to make it. I found this recipe in the The King Arthur Flour Baker’s Companion cookbook, and decided I had to try it. It uses rum and cider in the apple pie filling, which intrigued me. It was delicious, and the small amount of rum enhanced the taste. I modified the recipe a little to cut the amount of sugar in the recipe and increase the cinnamon. I think most apple pie recipes use too much sugar, apples are so naturally sweet already they just don’t need much extra. I use very little sugar in my apple pies, and no one has ever complained they aren’t sweet enough.
- pie crust
- 3 1/4 lbs apples, peeled, slice and cored (I used Gala apples)
- 1/4 cup apple cider
- 1 Tablespoon rum
- 2 Tablespoon lemon juice
- 2 teaspoon vanilla
- 1/3 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- Preheat oven to 425.
- Mix apples, cider, rum, lemon juice and vanilla together and stir.
- In another bowl mix all the dry ingredients - sugar, cornstarch, salt, cinnamon, allspice, nutmeg. Stir the dry ingredients into the apples.
- Roll out a pie crust and put it in a 9 inch pie plate. Add the filling. Then roll out the second crust and put it on top. Cut a few slashes in the crust.
- Bake pie for 15 minutes. Then lower heat to 375 and bake for 45 minutes.
Nutrition facts are estimates.
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 687 Saturated Fat: 10g Sodium: 620mg Carbohydrates: 88g Fiber: 6g Sugar: 18g Protein: 8g