Apple Pie with Rum and Almonds

A delightful and rich apple pie infused with rum and topped with a crunchy almond crumb topping.

Ingredients

½	cup unsalted butter, divided
½	cup brown sugar, firmly packed
7 ½	granny smith apples, peeled, cored, and sliced (about 8 medium apples)
1	teaspoon lemon rind, grated
1	tablespoon lemon juice, fresh not bottled
¼	teaspoon ground nutmeg
¼	cup light rum
1	tablespoon cornstarch
1	unbaked 9 inch pie shell (I usually make my own or use a refrigerated pie crust)
½	cup all-purpose flour
½	cup sugar
¼	cup sliced almonds

Instructions

• 1. In a large skillet, melt half a cup of unsalted butter over medium-low heat. Stir in the firmly packed brown sugar, sliced granny smith apples, grated lemon rind, fresh lemon juice, and ground nutmeg. Cover the skillet, lower the heat, and simmer for 10 minutes or until the apples are tender, stirring occasionally.
  2. Combine the light rum and cornstarch, stirring until the mixture is smooth. Stir this mixture into the apple filling and cook, stirring constantly, for about 1 minute or until thickened. Pour the filling into the unbaked 9-inch pie shell.
  3. In a bowl, combine half a cup of all-purpose flour and half a cup of sugar. Cut in the remaining half a cup of unsalted butter using a pastry blender or fork until the mixture is crumbly. Stir in the sliced almonds. Sprinkle this crumb mixture over the apple filling.
  4. Bake the pie at 375 degrees Fahrenheit for 30 to 35 minutes or until the top is golden. Allow it to stand for 15 minutes before serving.

Jul 19, 2024