Butter Rum Caramel Apple Pie


The idea for this pie came to me after a recent trip to the supermarket. While at the market I saw a large bag of green apples on sale for $1.99. So I said to myself “Wow what a bargain”.  I took my bargain home, but after taking my first bite I realised that the bargain apples were way too sour to eat. Now what can I do with these sour little gems. Suddenly the saying “If life gives you lemons make lemonade” popped into my head.  Then I thought  about Julie Andrews in the movie “Mary Poppins” singing just a spoon full of sugar makes the medicine go down …so here is my latest sweet creation.

Dough:

1 cup flour

½ tsp salt

4 tbsp salted butter (diced and chilled)

¼ cup ice water

Filling:

5 Granny Smith apples or any bargain green apples you can find…(peeled cored and sliced)

2 tbsp lemon juice

½ cup sugar

½ cup brown sugar

¼ cup flour

4 tbsp salted butter (diced)

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp salt

1 tsp vanilla extract

1 tsp Rum or Rum extract

½ cup heavy cream

1/ cup chopped walnuts or pecans

Dough: Place diced butter in freezer for 5 minutes.

Put flour, butter and salt into food processor. 

Pulse 10 times.  Then pulse 10 additional times while slowly dripping the water into the chute of the food processor. Mixture should look wet and crumbly.

Drop mixture onto a sheet of plastic wrap.

Cover with a second sheet of plastic wrap. Using a rolling-pin tap down the dough then roll it out to an 11’” circle.

Place dough while still wrapped in plastic in fridge for 20 minutes to an hour. After letting the dough rest in the fridge remove top sheet of plastic then flip the dough over and place in pie pan. Then remove final piece of plastic. Pierce the dough with a fork (bottom and sides).

Place pie pan into a pre-heated 350 degree oven for 25 minutes. Remove from oven and allow the shell to cool on a rack while preparing the filling.

Filling: Place the apples into a large bowl. Add lemon juice, sugar, brown sugar, flour, butter, cinnamon, nutmeg and salt. Toss to coat the apples.

Pour apple mixture into a large skillet and cook for about 8 minutes at medium heat. Then add the remaining ingredients and stir for about 4 more minutes.

Pour apple mixture into cooled pie shell. Increase oven temperature to 375 degrees then place pie pan on a sheet pan to catch drippings. 

Place pie into oven and bake for 45 minutes. Place cooked pie on rack for 1 hour to cool then place in fridge over night. This allows the caramel to firm up.

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About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

5 Responses to Butter Rum Caramel Apple Pie

  1. I blogged about your filling here. I didn’t have nutmeg, walnuts or rum, but I still loved the flavor! http://onlyinthedistrict.wordpress.com/2013/08/22/apple-pie

    Like

  2. Pingback: Apple Pie | Only in the District

  3. Pingback: Almost Scratch Apple Pie « Kittrell Country Life

  4. This sounds so sweet and tasty! Thank you for the recipe.

    Like

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