Three Apple Pie With Cider Rum Sauce

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 cups apple cider
• 8 cups sliced peeled apples
• 2 tablespoons dark rum
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon grated nutmeg
• 1 pinch salt
• 2 tablespoons butter, cut in pieces
• 1/2 cup dark rum
• 1/4 cup brown sugar, packed
• 1 teaspoon grated lemon zest
• 1/4 teaspoon ground cinnamon
• 1 pinch ground cardamom
• 1 pinch of grated nutmeg
• 1 pinch salt
• 2 tablespoons butter
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 3/4 cups vegetable shortening
• 1 large egg
• 1 teaspoon cider vinegar
• 1/2 cup cold water

Recipe

• 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.