1/4 c. butter, softened
1 c. sugar
1 egg
1 c. all-purpose flour
1 tsp. salt
1 tsp. ground cinnamon
2 tbsp. 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; 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 pie plate. Bake at 350 degrees 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.

RUM-BUTTER SAUCE:

1/2 c. firmly packed brown sugar
1/2 c. sugar
1/4 c. butter, softened
1/2 c. whipping cream
2 tbsp. rum

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

Serve with a dollop of whipped cream made of: 1/3 c. brown sugar, 1 tsp. vanilla.