This Golden Apple Pie delivers a comforting, nostalgic experience with its flaky pastry crust and tender, cinnamon-spiced apple filling. The addition of chopped nuts provides a delightful crunch that contrasts beautifully with the soft fruit. Served alongside a rich, warm rum sauce, this dessert elevates a simple slice of pie into a sophisticated treat. The sauce, made with a touch of cornstarch for body and finished with rum, adds a boozy sweetness that complements the tartness of the apples. Perfect for autumn gatherings, holiday dinners, or a cozy weekend dessert, this recipe balances sweet and savory notes in every bite. It’s an indulgent way to enjoy seasonal fruits, bringing warmth and flavor to any table.
Golden Apple Pie With Rum Sauce
Description
This Golden Apple Pie delivers a comforting, nostalgic experience with its flaky pastry crust and tender, cinnamon-spiced apple filling. The addition of chopped nuts provides a delightful crunch that contrasts beautifully with the soft fruit. Served alongside a rich, warm rum sauce, this dessert elevates a simple slice of pie into a sophisticated treat. The sauce, made with a touch of cornstarch for body and finished with rum, adds a boozy sweetness that complements the tartness of the apples. Perfect for autumn gatherings, holiday dinners, or a cozy weekend dessert, this recipe balances sweet and savory notes in every bite. It's an indulgent way to enjoy seasonal fruits, bringing warmth and flavor to any table.Directions
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Preheat oven to 425 degrees F (220 degrees C).
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Peel, core, and slice the golden delicious apples.
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In a large bowl, combine the sliced apples with brown sugar, flour, cinnamon, salt, and nutmeg. Toss gently to coat evenly.
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Roll out one half of the pastry dough and line a 9-inch pie plate. Trim the edges so they extend slightly over the rim.
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Spoon the apple mixture into the pastry-lined pie plate.
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Sprinkle the chopped nuts over the apples.
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Drizzle the rum over the filling.
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Dot the top of the apples with the butter.
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Roll out the remaining pastry dough. Cut it into 3/4-inch wide strips.
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Arrange the strips in a lattice pattern over the top of the pie.
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Flute or crimp the edges of the crust to seal.
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Bake at 425 degrees F (218°C) for 50 to 60 minutes, or until the apples are tender and the crust is golden brown. Cover the top of the pie with foil partway through baking if it browns too quickly.
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While the pie bakes, prepare the sauce. In a medium saucepan, combine the sugar, water, and cinnamon.
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Bring the sugar mixture to a boil over medium-high heat, stirring constantly.
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Boil for 5 minutes.
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In a small bowl, blend the cornstarch with the cold water until smooth.
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Gradually stir the cornstarch mixture into the hot sugar mixture.
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Cook and stir until the sauce thickens, about 1-2 minutes.
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Remove from heat and stir in the rum.
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Let the sauce cool slightly before serving warm with the pie.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 244.3kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 2.5g13%
- Cholesterol 0.0mg0%
- Sodium 1312.2mg55%
- Total Carbohydrate 43.5g15%
- Dietary Fiber 4.7g19%
- Sugars 17.9g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
