Dutch Oven Recipes – Apple Pie

This apple pie recipe is one of my favorite

You are sure to enjoy

Byron’s Dutch Oven Recipes – Old Home Apple Pie With Buttered Rum Sauce

Old Home Apple Pie With Buttered Rum Sauce


No Fail Pie Crust Apple Filling
4 cups all purpose flour 1 cup dried currants
3/4 cup chilled butter; cut into pieces 1/4 cup spiced dark rum
1/2 cup chilled lard; cut into pieces 8-10 large granny smith apples; peeled, cored, and sliced
1/4 cup cold milk 2 1/2 Tbs. lemon juice
1 egg; beaten 1/3 cup instant tapioca
1 Tbs. apple cider vinegar 1 1/4 cups sugar
3/4 tsp. salt 2 tsp. ground cinnamon
3/4 tsp. grated nutmeg
Egg Wash 1/4 tsp. ground cloves
1 Egg Wash 3/4 tsp. salt
1 Tbs. heavy cream
Buttered Rum Sauce* as desired
Prepare Pie Crust: In a large mixing bowl add flour and salt and stir to mix. Cut butter and lard into flour until large course crumbs form. In a separate bowl combine all wet ingredients and mix well. Mix wet ingredients into flour mixture a little at a time until dough forms a ball. Cut 1/3 of the dough off, wrap in plastic, and refrigerate. Wrap remainging dough in plastic and refrigerate. Prepare Filling: In a large mixing bowl soak currants in 1/4 cup rum for 30 minutes. Add the remaining filling ingredients and stir to mix well. Cover with plastic wrap and set aside for 1 hour until juices run. Assemble Pie: On a floured board or pastry cloth gently roll the larger piece of dough to 1/8″ thickness. Lay dough into bottom of a cool 12″ Dutch oven so that it fits snugly on bottom and 3 inches up the sides. In a small bowl stir together egg yolk and cream to prepare wash. Brush entire surface of bottom crust with egg wash. Pour apple filling into pie shell pressing apples down gently. Gently roll out remaining pie dough to 1/8″ thickness. Dampen edges of bottom crust with water. Place top crust over filling and seal edges by gently pressing top and bottom crust together. Trim excess dough with a knife then flute edges. Using a paring knife cut a 1/2″ hole in the center of the top crust. Cut 5-6 more slits in a spoke pattern. Sprinkle 2 Tbs. sugar over top of pie crust. Bake pie using 12 coals bottom and 18 coals top for about 1 hour until top crust is golden brown and filling is bubbly. For even browning make sure to rotate the base and lid of the oven a 1/4 turn in opposite directions every 10-15 minutes. Serve with warm Buttered Rum Sauce spooned over the top of each piece. Serves: 12-14 Buttered Rum Sauce 3/4     cup whipping cream     3     Tbs. Captain Morgans Spiced Dark Rum 3/4     cup granulated sugar     1/2     tsp. pure vanilla extract 1/4     cup butter     1     cinnamon stick Combine cream and sugar in an 8″ Dutch oven; stir to mix. Add cinnamon stick. Cook using 10-12 briquettes bottom until mixture comes to a low boil, then reduce briquettes to 6 on bottom. Continue cooking for 1 to 2 minutes until sauce thickens slightly. Remove sauce from heat and stir in butter, rum, and vanilla. Use sauce warm. Yield: About 1 cup Now go enjoy your apple Pie