Hot Buttered Rum Apple Pie

Pastry, single crust, for 9 inch pie.
Prepare in 9 inch pie pan, flute high. Preheat oven to 375? F.

1/2 C butter/margarine
1/2 C packed light brown sugar
1/4C light rum
1 tsp grated lemon rind
1 tsp nutmeg
8 C cored, peeled, sliced tart apples (Granny Smith)

TOPPING
1/2 C granulated sugar
1/2 C flour
1/4 C butter
1/4 c sliced almonds

Melt butter with all but apples in large skillet, stirring. Add apples. Cover and simmer, stirring occasionally, about 10 minutes, or until apples are just tender. Cool slightly and pour into pastry shell.

TOPPING
Combine sugar and flour in small bowl and cut in butter until mixture is crumbly. Stir in almonds. Sprinkle over apples. Bake at 375�F for 35 minutes or until topping and pastry are browned. If browning too rapidly, shield with foil. You may thicken with 1 TBS cornstarch cooked in rum until thickened and add to skillet liquid, then proceed as directed.

Variations: add 1/2 C Craisins or raisins, substitute chopped pecans for almonds.