Three Apple Pie with Cider Rum Sauce
Indulge in the ultimate autumn dessert with this Three Apple Pie with Cider Rum Sauce, a show-stopping centerpiece for any gathering. This recipe marries the tartness of Granny Smith apples, the sweetness of Honeycrisp, and the juiciness of Fuji for a perfectly balanced filling, delicately spiced with cinnamon and nutmeg. Nestled in a flaky, golden crust and baked to perfection, this pie is taken to the next level with a luscious cider rum sauce made from apple cider, rich cream, and a splash of dark rum. Perfect for holiday parties or cozy evenings, this decadent dessert is a celebration of fall flavors in every bite.
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Recipe Information
Ingredients
- 2 medium Granny Smith apples
- 2 medium Honeycrisp apples
- 2 medium Fuji apples
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 3 tablespoons Cornstarch
- 2 tablespoons Unsalted butter
- 2 pieces Premade pie crusts
- 1 large Egg
- 1 tablespoon Water
- 1 cup Apple cider
- 0.5 cup Heavy cream
- 2 tablespoons Dark rum
- 0.5 teaspoons Salt
Instructions
Preheat the oven to 375°F (190°C).
Peel, core, and thinly slice the Granny Smith, Honeycrisp, and Fuji apples. Place them in a large mixing bowl.
Add granulated sugar, brown sugar, cinnamon, nutmeg, and cornstarch to the apples. Toss until the apples are evenly coated.
Roll out one premade pie crust and place it into a 9-inch pie dish, pressing it gently into the edges.
Pour the apple mixture into the pie dish, spreading it evenly. Dot the apples with small pieces of the butter.
Cover the apples with the second pie crust. Trim any excess crust and crimp the edges together to seal.
Cut a few small slits into the top crust to allow steam to escape.
In a small bowl, whisk the egg and water together to make an egg wash. Brush the top crust with the egg wash for a golden finish.
Bake the pie in the preheated oven for 50 minutes, or until the crust is golden brown and the filling is bubbling.
While the pie is baking, prepare the cider rum sauce. In a small saucepan, combine the apple cider, heavy cream, dark rum, sugar, and salt.
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly. Reduce the heat and simmer for 10-12 minutes until the sauce thickens.
Serve slices of the warm apple pie drizzled generously with the cider rum sauce.
Nutrition Facts
Calories |
2744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 1819 mg | 79% | |
| Total Carbohydrate | 440.5 g | 160% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 318.3 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 195 mg | 15% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1517 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
