|Recipe Name:||Apple Pie With Rum Raisin Sauce||Submitted by:||Administrator|
|Number of Servings:||8|
6 Fuji Apples, Peeled Cored
1/4 Cup(s) Sugar
2 Tablespoon(s) All-Purpose Flour
1 Teaspoon(s) Ground cinnamon
Pastry For Double-Crust 9"
Rum Raisin Sauce-
1/3 Cup(s) Raisins
1/4 Cup(s) Dark rum
1/2 Cup(s) Granulated Sugar
1/4 Cup(s) Water
1/4 Cup(s) Orange juice
1 Tablespoon(s) Butter
2 Teaspoon(s) Cornstarch
Preheat oven to 425 degrees. In large bowl, toss the apples with
sugar, flour and cinnamon. Roll out pie pastry and line bottom of a 9"
pie pan. Fill with apple mixture. Place top crust over apples; seal
and crimp edges. With knife, cut eight 1-inch-long vents in top crust.
Bake 15 minutes; reduce temperature to 350 degrees and bake 40 minutes
longer. Prepare Rum Raisin Sauce. In small bowl, combine raisins and
rum; set aside 20 minutes. In small saucepan, over medium heat,
combine sugar and water; stir until mixture comes to a boil. Boil 5
minutes. Remove from heat and stir in rum and raisin mixture, orange
juice, butter and cornstarch. Heat to boiling, stirring constantly
until mixture thickens. Remove from heat and cool until warm. (Makes 1
cup) Cool pie at least 20 minutes. To serve, cut pie into eight
wedges; top each wedge with 2 Tablespoons warm Rum Raisin Sauce.
Recipe by: The Oregonian's "Food Day" Posted to MC-Recipe Digest V1
#826 by LBotsko@aol.com on Oct 5, 1997
Nutrition (calculated from recipe ingredients)
Calories From Fat: 13
Total Fat: 1.5g