Apple Pie with Rum Sauce
Traditional apple pie served with a warm brandy sauce.
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups granulated sugar - divided use
2 1/2 cups sliced apples
1 tablespoon butter
1 (9-inch) unbaked pie shell
4 cups half-and-half
4 tablespoons butter
6 tablespoons brandy
- Preheat oven to 350°F (175°C).
- For Filling: In a medium bowl combine flour, cinnamon, nutmeg, and 1 cup sugar. Stir in sliced apples.
- Arrange in unbaked pie shell and dot with 1 tablespoon butter. Bake for 45 to 55 minutes, or until golden brown.
- For Sauce: Combine half-and-half, 2 cups sugar, 4 tablespoons butter, and brandy in the top of a double boiler and heat over simmering water until the sugar is dissolved and the mixture is well-blended and slightly thickened. Do not boil. Serve over the warm pie.
Makes 8 servings.