Ana's butter rum apple pie

Warming up your morning here.  So cold outside, thought I'd make something that would warm up the house and make it smell good in here.

Here is the view out my kitchen window, this is Big Bear last week, this morning it's covered in clouds.

Ready, set, gather ingredients


3 Granny apples, large (or equivalent)
2 pie crusts
(I used frozen crusts from Mrs Smith's, Pillsburry also
great, or you can make them from scratch) 
1/4 brown sugar
about 1/4 cup rum (or you can use artificial rum flavor if you must)
a little more rum
use a little butter, I used Molly butter (powder)
one handfull or so of flour
an egg (beaten)




Soak the sugar in the rum (mine was big lumps as usual) and sprinkle some Molly butter into it. ( used about 1/2 tsp)  Add the flour and mix.  Peel, core and slice apples.


If you are under age, skip the rum!  please.  (I forget not only my friends may read this)


After you put the knife away, grab a cup of coffee add the little bit of extra rum, if brave, add some nice creamer, I have white chocolate raspberry.  This will warm you up for now.


Arrange the sliced apples onto the pie shell, drizzle the sugar mixture over the apples.


Beat the one egg, and brush the edges.  Cover the pie shell, with the other pie shell and use a fork dipped into the egg to press down the edges. 
I dipped mine in the egg so it goes smoother.

Brush the rest of the pie shell you used to cover the pie with egg.  Cut  4 slices on top so the pie can breathe.

Sprinkle top of pie if  you want with sugar (I used colored sugar)


Bake at 350 for about 45 minutes until golden brown.  I let it sit in oven for abut 10 more minutes. 


Let it sit for a few minutes.  It is best when warm.  I suggest some ice cream with it! 
You can use other apples, or add raisins to the sugar soaking mixture.  I like the contrast of the granny Smith tartness with the smoothness of the buttered rum.