![]() Transfer the apples to a bowl and cool to room temperature.Toss and stir the apples often so they cook evenly on both sides. Add the apples to the two pans and saute until they are half-cooked and the released juices boil away until no liquid remains, 8 to 10 minutes.As soon as the sugar melts, it will quickly start caramelizing, so be ready to add the apples immediately. Cook the sugar without stirring, until it melts and then caramelizes and turns amber, tilting the pans a little to swirl and distribute the color, adjusting the heat as needed.If you do the large pan the apples don't cook evenly at all. I have tried it with one large pan and the two pans work better. Place two large saute pans over medium-high heat and divide the 1/3 cup sugar evenly between them.Remove from processor and refrigerate topping, covered, until ready to use.Pulse 10 to 15 times until mixture is crumbly. ![]() Cut butter into small pieces and add to sugar-flour mixture.In a food processor fitted with a metal blade, process sugars, cinnamon, salt, and flour for about 1 minute.Transfer dough to pie pan, crimping edges with your fingers or a fork. Roll into a 1/8-inch-thick circle large enough to cover bottom and sides of a 9-inch-diameter deep-dish pie pan do not use a regular (shallow) pan.Transfer unwrapped dough to a lightly floured surface.(If it still looks too dry, add 1 more tablespoon ice water.) Gently mold dough into a disk, cover in plastic wrap, and refrigerate for at least 1 hour. If it doesn’t, continue mixing for about 10 seconds longer. After final addition, dough should begin to clump together in a ball. Add 4 tablespoons ice water, 1 tablespoon at a time, mixing on low speed for 10 seconds after each addition.Cut butter into 1/2-inch cubes and add to flour mixture and pulse until mixture looks crumbly, with bits of dough the size of peas, about 1 minute.Using a food processor combine flour, salt, and sugar on and pulse for 30 seconds.Topped with a crumb topping and then all covered in a hot buttered rum sauce. □įilled with over three pounds of apples…with butter, spiced rum, sugar, and spices. It would be fantastic for any day actually so don’t just think you need it for Thanksgiving. For Thanksgiving this year I’m offering up this Hot Buttered Rum Apple Pie. My mother likes to tell me that I’m a better cook than her. It’s more like a dump cake with the filling and then a crust on top of a 9-x-13-inch pan.Īnd while it is certainly tasty I do tend to make a more complicated pie than my mother. My mom’s is super easy…it doesn’t even have a bottom crust. Apple is a close second to key lime pie as my favorite pie. When my mom and dad don’t go anywhere for Thanksgiving my mom takes in the strays.īut when it’s just my parents and my husband and I we don’t go to the trouble of making all the desserts.īecause my mom’s recipe makes two pies and she has no idea how to only make one pie. So the control over that was easy for her to give up. My mom could deal with that because she was not a cheesecake maker at all. Though really, nowadays people just expect me to bring dessert.Īnyway, back to when I started to be allowed to make something for Thanksgiving it was usually a pumpkin cheesecake of some sort. If I am invited somewhere and lets say they are having pie for dessert but I really want cake…I volunteer to bring cake. Which yes, she has made me be kind of food control freak as well. If my parents go elsewhere now for Thanksgiving my mom carts along half of the meal because she doesn’t want to miss out on any family favorites. ![]() My mom is a touch of control freak when it comes to things especially food. Growing up Thanksgiving pies consisted of my mother making two pumpkin pies, one cherry, and one apple pie.Īs I got older and more into baking and my mom realizing I was pretty good at it, I was allowed to make a dessert for Thanksgiving. All topped with crumb topping and hot buttered rum sauce. Jump to Recipe This Hot Buttered Rum Apple Pie is filled with apples, spices, butter, and spiced rum.
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