Rum Cream Apple Pie

Ingredients

• 1⅓ cup uncooked rolled oats
• ⅓ cup melted butter
• ½ cup packed brown sugar
• 2 cup water
• 1 cup sugar
• 2 tbsp lemon juice
• 2 golden delicious apples, peeled, cored and sliced
• 3 tbsp cornstarch
• ¼ cup sugar
• dash salt
• 1 cup half 'n' half
• 2 tbsp rum
• 1 cup raisins, plumped
• sweetened whipped cream

Method

1. Combine the oats, butter and brown sugar. Press onto the bottom and sides of a 9-inch pie plate. Bake at 350 degrees for 10 minutes. Cool.
2. Combine the water, 1 cup sugar and lemon juice. Bring to a boil. Add the sliced apples. Poach gently just until tender. Drain, reserving 1 cup syrup.
3. Combine the cornstarch, 1/4 cup sugar and salt. Gradually blend in the reserved syrup and the half 'n' half. Cook over medium heat, stirring constantly, until thickened. Remove from the heat. Stir in the rum and raisins. Cool slightly.
4. Pour half of the cream mixture into the pie shell. Arrange the apple slices over the cream mixture, reserving a few for garnish. Top with the remaining cream mixture. Arrange the reserved apple slices over the top. Chill.
5. Serve with sweetened whipped cream.

Notes

Yield: 6 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom

Tap to zoom