Hot Buttered Rum Apple Pie Food

HOT SPICED BUTTERED RUM

Steps:

• In a small bowl mix the butter with the sugar, vanilla, cinnamon, allspice, and nutmeg until thoroughly combined.
• Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve.

HOT BUTTERED RUM APPLE PIE!

Steps:

• 1. In a large skillet melt 1/4 cup butter and brown sugar. Stir into brown sugar mixture, rum, grated lemon peel, lemon juice, and nutmeg. Add peeled, sliced apples and coat with the spiced brown sugar sauce. Simmer, covered, for 10 minutes, or until the apples are tender. Add 1 Tbl of corn starch, and mix well Cool slightly then pour into a 9-inch unbaked pie shell.
• 2. In a medium bowl mix together flour and sugar and almond emulsion. Cut in 1/4 cup butter until crumbly. Add sliced almonds and sprinkle over the apples( leave about a 1/4 c for the next step)
• 3. take the other pie shell and use a ruler and cut strips about 1/4 in width. and lay across the pie in a weaved pattern.( start with an X pattern and go from there) sprinkle remaining struesel mixture on the top.
• 4. bake at 425 for about 15-20 mins or until top is golden than reduce heat to 375 and bake for 35 mins. remove and cool

HOT BUTTERED RUM

Steps:

• Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.

BUTTER RUM WALNUT APPLE PIE

Steps:

• In a large (large enough to hold apples) heavy sauce pan melt 1/4 cup butter and brown sugar.
• Stir rum and nutmeg into brown sugar mixture.
• Add sliced apples toss to coat; simmer, covered, for 10 minutes, til apples are tender; toss with 2 tbl flour; cool slightly then pour into unbaked pie shell.
• In a medium bowl mix together flour and sugar.
• Cut in 1/4 cup butter until crumbly, add walnuts and sprinkle over apples.
• Bake at 375 degrees for 35 minutes.

BUTTERED RUM APPLE PIE

Steps:

• Melt 1/4 cup butter in a large skillet over medium low heat; stir in the brown sugar, apples, lemon rind, lemon juice, and nutmeg. Cover, reduce the heat and simmer for 10 minutes or until the apple is tender, stirring occasionally.
• Combine the rum and cornstarch, stirring until smooth. Stir into the apple mixture; cook, stirring constantly, 1 minute or until thickened. Pour into pastry shell.
• Combine flour and 1/2 cup sugar in a bowl; cut in the remaining 1/4 cup butter with a pastry blender or fork until the mixture is crumbly. Stir in the almonds. Sprinkle the crumb mixture over the apple mixture.
• Bake at 375 degrees for 30 to 35 minutes or until golden. Let stand for 15 minutes before serving.

HOT BUTTERED APPLE RUM

Steps:

• Tie cinnamon, allspice, and cloves in a spice bag. In a 3-1/2-, 4-, 5-, or 6-quart slow cooker combine spice bag, apple juice, rum, and brown sugar. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 to 4 hours.
• Discard spice bag. Ladle hot punch into cups; float about 1/2 teaspoon butter or margarine on each serving. Makes 10 (6-ounce) servings.

HOT BUTTERED RUM

Steps:

• Put the rum, lemon peel, cinnamon and cloves in a pewter tankard or any heavy 12-ounce mug that has been rinsed in very hot water to warm it. Heat the cider or water to the boiling point and pour into the spiced rum. Add the pat of butter and stir well. Grate a little nutmeg on top. A cube of sugar may be added as well.