My younger brother has tolerated a lot from me over the years. I fondly remember the days when my sister and I would corner him and try and kiss him in order to get him to hit us...and get in trouble for hitting. I've not stopped giving him a hard time since. That being said, he has GREAT taste in women. His wife, Elaine, is such an inspiring person - dedicated to family and community and someone who I consider to be a very good example of what a servant of others should be. She works in the Seattle area with a non-profit that provides both immediate help for people in need and follow up to make sure that their needs and dignity are preserved called Plateau Outreach Ministries. On top of her good works, she is also a great aunt, an air traffic controller, an equestrian, a prolific reader and a lot of fun in general. She's amazing and I love her. (Good job, Bro!)
Elaine shared this recipe with me, telling me that I'll never order apple pie in a restaurant again because it would be missing this sauce. Elaine and her sister learned to make it from their mother. Elaine thought it originated with her grandmother...but her mom recently told her it was a Sunset magazine find from the 1960s. Where ever it came from - it's a revelation! I am NOT a huge fan of apple pie but it is my husband's favorite so we have it often. This sauce elevated apple pie in my eyes! It is completely worth the effort. I'm already thinking of new things to pour it over. And, it's true, I will never eat apple pie without it again.
- 1/2 cup sugar
- 2 Tablespoons cornstarch
- 1/2 cup water
- 1/2 cup sherry
- 1 Tablespoon lemon juice
- 1 teaspoon cinnamon
Combine cornstarch with a few tablespoons of water and set aside. Add all remaining ingredients and bring to a boil. Stir in cornstarch mixture and boil until thick and clear - it will resemble a fragrant caramel sauce.
Spoon over ice cream on top of apple pie and ENJOY!