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1 c. sugar legg 1 c. all-purpose flour 1 tsp. salt 1 tsp. ground cinnamon 2 T. hot water 1 tsp. vanilla extract 3 c. peeled, diced cooking apples 1/2 c. chopped pecans Rum Butter Sauce Whipped cream (optional) Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg; beat until blended. Combine flour, salt and cinnamon; mix well. Add to creamed mixture; beat on low speed of an electric mixer until smooth. Stir in water and vanilla. Fold in apples and pecans; spoon into a greased and floured 9-inch pieplate. Bake at 350 degrees F. for 45 minutes or until a wooden pick inserted in center comes out clean. Serve warm or cold with Rum Butter Sauce and whipped cream, if desired. Yield: one 9-inch pie. Rum-Butter Sauce 1/2 c. firmly packed brown sugar 1/2 c. sugar 1/4 c. butter or margarine, softened
1/2 c. whipping cream IT. rum Combine first 4 ingredients in a small saucepan; mix well. Bring to a boil, and cook 1 minute. Stir in rum. Yield: about 11/4 cups.
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