| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
8 |
Servings |
INGREDIENTS
| 6 |
|
Fuji Apples; Peeled, Cored, Thinly Sliced |
| 1/4 |
c |
Sugar |
| 2 |
tb |
All-Purpose Flour |
| 1 |
ts |
Ground Cinnamon |
|
|
Pastry For Double-Crust 9" Pie -Rum Raisin Sauce— |
| 1/3 |
c |
Raisins |
| 1/4 |
c |
Dark Rum |
| 1/2 |
c |
Granulated Sugar |
| 1/4 |
c |
Water |
| 1/4 |
c |
Orange Juice |
| 1 |
tb |
Butter |
| 2 |
ts |
Cornstarch |
INSTRUCTIONS
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
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