Golden Apple Pie with Rum Sauce

• 7 golden delicious apples
• 1/4 C. brown sugar
• 2 T. flour
• 1/2 t. cinnamon
• 1/8 t. nutmeg
• 1/4 ts salt
• 1 Pastry for a 2 crust 9" pie
• 1/4 C. chopped nuts
• 2 T. rum
• 2 T. butter

Rum Sauce:

• 1 C. sugar
• 3/4 C. water
• 1/2 t. cinnamon
• 2 T. cornstarch
• 1/4 C. cold water
• 1/2 C. rum

Combine apples with brown sugar, flour, cinnamon, nutmeg, and salt; Place in a 9" pastry lined pie plate. Flute edges of crust. Sprinkle apples with nuts and rum; dot with butter.
Roll out remaining pastry. Cut into 3/4" strips. Arrange strips in a lattice pattern atop of pie.
Bake at 425 degrees for 50 to 60 minutes or until apples are tender.
(Cover top of pie with foil part way through baking time to prevent overbrowning of crust.)
Serve with Rum Sauce.
Rum Sauce:
Combine sugar, water and cinnamon in medium-size saucepan. Bring to a boil and cook for 5 minutes over medium high heat, stirring constantly.
Gradually, blend together the cornstarch and cold water. Stir into hot sugar mixture. Cook and stir until thickened. Stir in the rum; cool slightly. Serve over warm pie.

Recipe found on Twilight Bridge

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