Drunk Apple Pie
Pastry for two-crust (9-inch) pie
6 Gala apples, peeled, cored, and sliced
1/4 cup firmly packed brown sugar
2 tablespoons flour
1 tsp chinese 5-spice
1/4 cup chopped nuts
Rum Sauce (recipe follows)
Heat oven to 400 degrees F. Line a 9-inch pie pan with half of pastry. In large bowl, combine apples, sugar, flour, spice and salt; mix well. Transfer apple mixture to pastry-lined pie pan.
Roll out remaining pastry to 10-inch round; cut into 3/4-inch-thick strips. Arrange strips in lattice pattern on top of apples; trim edges. Pinch edges of bottom crust and lattice top together.
Bake 15 minutes. Reduce oven heat to 350 degrees F and bake 30 to 35 minutes longer or until apples are tender. Meanwhile, prepare Rum Sauce.
Cool pie at least 30 minutes. To serve, spoon Rum Sauce over pie slices.
In medium saucepan, combine 1 cup sugar, 3/4 cup water, and 1/2 teaspoon cinnamon. Bring to boil over medium-high heat; boil 5 minutes, stirring occasionally. Remove from heat. In small bowl, blend 2 tablespoons cornstarch and 1/4 cup cold water; gradually stir into hot sugar mixture. Return to heat and cook, stirring constantly, until mixture bubbles and thickens. Stir in 1/4 cup rum; cook 1 minute. Serve warm.