Apple Pie with Rum: Really, Need I say More?

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I have always had this intense passion for baking. I’m not sure how much of it was the romantic sense of making something great looking and great tasting and feeling the accomplishment that came along with it, and how much was just plain old having the ability to scrounge around and make something from practically nothing to satisfy my raving sweet tooth.

One thing I had never really delved into was pie baking. Brownies, cookies, cakes — I loved them all and I could bake them fairly well. But pies…if it wasn’t refrigerated, I hadn’t tried it. And then I had a craving for apple pie.

My fiance being the loyal supporter he is, accompanied me to the store and watched me stare at the shelves trying to figure out what looked yummy. I’ve never been one for cooking apples (sometimes I have an issue cutting them uniformly) and since this was my first foray into pie-world, I didn’t want to risk screwing up the um, very essential filling. So, without an official recipe, and without really knowing what I was doing I came up with the following plan. No, it isn’t good for you, but it’s darn tasty with a huge scoop of vanilla ice cream.

You will need the following:

2 frozen 9-inch pie crusts

1 can apple pie filling

1/4 cup of Hershey’s Caramel Ice Cream Topping

1 tsp. (or a little more if you prefer but don’t get crazy–it’s a pie, not a tropical mojito) of Malibu Passion Fruit Rum

1 gallon of vanilla ice cream

1. Preheat oven to 350 degrees. Slightly thaw the pie crusts. Press one into your pie pan. Poke light holes in the bottom with a fork (this is to keep the bottom crust from puffing too much)

2. Pour the apple pie filling into the crust and spread it evenly.

3. Sprinkle the rum over the filling.

4. Take a swig of rum (totally optional but very tasty!)

5. Drizzle caramel over the filling.

6. Take the second pie crust and lay it on top of the filling. Carefully, so you don’t tear the crust (if you do, no biggie, it’s pretty forgiving), pinch the edges of the top crust and the bottom crust together to seal the pie. If you want to get fancy, be my guest. I just wanted pie, so mine was very, um, “rustic” looking. Last, take a knife and make four slits in the top crust, in a sort of cross pattern, so that the filling can vent and you don’t end up with an apple pie volcano. Might be cool, but very inedible overflowing into the oven.

7. Bake at 350 for approximately 35-45 minutes or until your crust is golden brown. I definitely had to keep a watch on mine since I didn’t have a recipe to go by. Plus, every oven is different.

8. Once the crust is nice and brown, take the pie from the oven. I personally believe there is no reason to let that sucker cool unless you have to give the ice cream a little time to soften. But if you wish, you can. I think the best way to do it is to put the ice cream on top of the stove while the oven is still warm and let it slightly soften that way. Cut a slice of pie, top with your ice cream and additional caramel and go to town!

Trust me, this pie is worth every calorie.

(Pie pic courtesy of martyfahncke.files.wordpress.com/2008/07/appl)

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