Three Apple Pie With Cider Rum Sauce Recipe

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Three Apple Pie With Cider Rum Sauce
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Ingredients
27
Count
Nutrition
1021
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. In a medium saucepan over medium heat, boil the cider, uncovered for 25 minutes or until reduced to 1 1/2 cups.
  2. Remove 1/4 cup and reserve the rest for sauce.
  3. 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.
  4. Cook, uncovered for 3-4 minutes or until barely tender.
  5. Combine the dry ingredients in a small bowl, then mix gently into the apples with a rubber spatula.
  6. Preheat oven to 375°.
  7. Line a 9-inch pie pan with pastry and pour in the filling.
  8. Dot with butter, then top with the second crust and crimp to seal the edges.
  9. Bake the pie for 60 minutes or until the filling bubbles up in the center.
  10. Cover with foil if the top begins to get too brown.
  11. Let pie cool to lukewarm.
  12. To prepare the SAUCE:.
  13. 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.
  14. Over medium heat, bring to a boil, add the butter and cook for 2 minutes.
  15. Keep warm until ready to serve.
  16. Cut the pie into wedges and serve with a scoop of vanilla ice cream and a dollop of hot cider sauce.
  17. To prepare the PIE CRUST:.
  18. In a large mixing bowl, combine the flour, baking, salt and sugar.
  19. Add the shortening, (I use 1 cup butter flavor Crisco and 3/4 cup regular Crisco) and beat until the mixture is crumbly.
  20. In a small bowl, beat the egg well and add the vinegar and water.
  21. Pour over the flour-shortening mixture and mix for about 1 minutes till well combined.
  22. Form the dough into 4 balls.wrap and refrigerate overnight or at least a couple of hours.
  23. To make the pastry shells, roll out one of the balls of dough 1/8-inch thick on a lightly floured board.
  24. Roll out to fit your pie pan (this pastry is not fragile, but is it does tear, just press it together with your fingers).
  25. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1020.55 Kcal (4273 kJ)
Calories from fat 467.18 Kcal
% Daily Value*
Total Fat 51.91g 80%
Cholesterol 63.63mg 21%
Sodium 339.74mg 14%
Potassium 412.67mg 9%
Total Carbs 121.27g 40%
Sugars 66.54g 266%
Dietary Fiber 6.2g 25%
Protein 7.36g 15%
Vitamin C 0.9mg 2%
Vitamin A 0.1mg 2%
Iron 1mg 6%
Calcium 75.2mg 8%
Amount Per 100 g
Calories 213.85 Kcal (895 kJ)
Calories from fat 97.9 Kcal
% Daily Value*
Total Fat 10.88g 80%
Cholesterol 13.33mg 21%
Sodium 71.19mg 14%
Potassium 86.47mg 9%
Total Carbs 25.41g 40%
Sugars 13.94g 266%
Dietary Fiber 1.3g 25%
Protein 1.54g 15%
Vitamin C 0.2mg 2%
Iron 0.2mg 6%
Calcium 15.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.9
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sugar

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