From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon grated nutmeg
  • 2 tablespoons hot water
  • 1 teaspoon vanilla extract
  • 3 cups peeled, diced cooking apples (such as Granny Smith or Jonathan)
  • 1/2 cup chopped pecans (optional)
  • Whipped cream, to garnish
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup sugar
  • 5 tablespoons butter or margarine, softened
  • 1/2 cup heavy cream
  • 1 tablespoon rum

Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer.  Add egg and beat until blended.  Combine flour, salt, cinnamon and nutmeg and mix well.  Add to creamed mixture.  Beat on low speed until smooth.  Stir in water and vanilla.  Fold in apples and pecans and spoon into greased and floured 9-inch pie pan.

Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean.

For filling:  Combine brown sugar, sugar, butter and cream in a small saucepan and mix well.  Bring to a boil and cook for 1 minute.  Stir in rum.  Serve warm or at room temperature with cake and whipped cream.

SERVES: 6 - 8

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