Serves: 5
Total Calories: 106

Pie:
1 (9-inch) apple pie (from a bakery, frozen and baked or, if you feel ambitious, made from scratch)
vanilla ice cream
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Butter Rum Sauce:
1 teaspoon water
2 tablespoons unsalted butter, divided
2 tablespoons sugar
2 tablespoons Karo dark corn syrup
2 tablespoons Karo light corn syrup
1 teaspoon Myer's rum
1/2 teaspoon rum extract
1 teaspoon vanilla extract

Butter Rum Sauce:
In a saucepan, combine water, 1 tablespoon butter, and sugar. Bring to a boil. Add syrups to pan, bring to a boil again, and lower to a simmer. Simmer 10 minutes. Add rum, rum extract, vanilla extract, and remaining tablespoon of butter and turn off heat. Let cool for 1 hour. Stir again.

ASSEMBLY:
Preheat oven to 350°. Place heavy 10-inch skillet in oven and heat. Carefully remove pie from baking pan and place in hot skillet. Pour 1/2 cup Butter Rum Sauce over and around pie and place in oven. Remove when heated through and sauce is bubbling. Cut pie into wedges; place on plates with scoop of ice cream on top.

Nutritional Facts:

Serves: 5
Total Calories: 106
Calories from Fat: 40

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
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Skillet Apple Pie à la Mode
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Buttermilk Pecan Pie
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