Apple Pie Cake with Rum Butter Sauce
From: Best of the Best from the Mid-Atlantic Cookbook
by Gwen McKee (Editor), Barbara Moseley (Editor)
(Quail Ridge Press; September 2001; ISBN:1893062287; Spiral)
Cookbook Heaven @ Recipelink.com

Yields 1 (9-inch) pie

• 1/4 cup softened butter or margarine
• 1 cup sugar
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 tablespoons hot water
• 1 teaspoon vanilla
• 3 cups peeled and diced cooking apples
• 1/2 cup chopped pecans
• Rum Butter Sauce
• Whipped cream (optional)

1. Cream butter; gradually add sugar, beating well at medium speed of electric mixer. Add egg; beat until blended.
2. Combine flour, salt, and cinnamon; mix well. Add to creamed mixture; beat on low speed until smooth. Stir in water and vanilla. Fold in apples and pecans; spoon into a greased and floured 9-inch pie plate.
3. Bake at 350F for 45 minutes, or until a wooden toothpick inserted in center comes out clean. Serve warm or cold with Rum Butter Sauce and whipped cream.

• 1/2 cup brown sugar, firmly packed
• 1/4 cup softened butter or margarine
• 1/2 cup sugar
• 1/2 cup whipping cream
• 1 tablespoon rum

1. Combine first 4 ingredients into a small saucepan; mix well. Bring to a
   boil and cook 1 minute. Stir in rum.