Ingrédients pour Butter Rum Walnut Apple Pie
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Comment préparer Butter Rum Walnut Apple Pie
- Melt 1/4 cup (57g) unsalted butter in a large heavy saucepan over medium heat. Add 1/2 cup (100g) packed light brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is fragrant.
- Stir in 2 tablespoons (30ml) dark rum and 1/4 teaspoon ground nutmeg.
- Add 6 cups (about 6 medium) thinly sliced apples (Granny Smith or a mix of varieties recommended) to the saucepan and toss gently to coat with the butter-rum mixture.
- Simmer, covered, for 10 minutes, or until the apples are tender but still hold their shape.
- Stir in 2 tablespoons (10g) all-purpose flour and cook for 1 minute more, until slightly thickened.
- Remove from heat and let the apple mixture cool slightly (about 10-15 minutes). Pour into an unbaked 9-inch pie crust.
- In a medium bowl, whisk together 1/2 cup (60g) all-purpose flour, 1/4 cup (50g) granulated sugar, and a pinch of salt.
- Cut in 1/4 cup (57g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 1/2 cup (60g) chopped walnuts.
- Sprinkle the walnut crumble topping evenly over the apple filling.
- Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool completely before serving.
Informations nutritionnelles (Approximatif par portion)
Sodium
8 g
Sucre
152g
Matières grasses
47g
Glucides
19g
