- Servings: 8
|Recipe, for a 2-crust pie, or 1 package (2 crusts) refrigerated pie crusts|
|6||Medium Tart Green Apples; Pared, cored and sliced ¼" thick|
|1 tsp||Lemon Juice|
|1 cup||Granulated Sugar|
|1 tsp||Ground Cinnamon|
|½ tsp||Ground Nutmeg|
|3 Tbsp||Cold Butter, cut into small pieces|
|Hot Rum Sauce:|
|½ cup||Granulated Sugar|
|2 cups||Milk, scalded|
|1||Egg, slightly beaten|
|¼ cup||Light Rum|
|1 tsp||Vanilla Extract|
Preheat oven to 425 degrees. Line a 9 inch pie pan with one crust. Place apples in a large mixing bowl then sprinkle in lemon juice and toss to coat. In a small bowl, combine sugar, cornstarch, cinnamon, nutmeg and salt. Add sugar mixture to apples and toss gently to coat apples. Spoon apple mixture into prepared pie pan. Dot top with butter pieces. Cover pie with top crust, fold over and under crust in pan, then flute edges to seal. Using the tip of a sharp knife, make small gashes over top of crust to allow steam to escape. Bake pie for 15 minutes then reduce heat to 375 degrees and bake another 40 minutes, or until crust is nicely browned. If edges are browning too quickly, cover edges with foil. Remove from oven and let pie cool on a wire rack. Slice pie into wedges and serve with hot rum sauce.
Hot Rum Sauce:
Mix dry ingredients in a small saucepan. Stir in scalded milk and bring rapidly to a boil then reduce heat. Cook, stirring constantly, until thickened and clear, 3-5 minutes. Stir a small amount of hot sauce into beaten egg and mix thoroughly then immediately return to pan, stirring constantly. Cook and stir over low heat 3-4 minutes, or until thickened. Stir in rum and vanilla until well blended. Serve sauce warm over pie slices.
Abraham Lincoln was a sparse eater, but his favorite light repast was apples. The popular way to serve apples during the period corresponding with Lincoln's life was apple pie, with a good coating of hot rum sauce.