Salted Rum Caramel Sauce is in the jar at top right of photo
This is a beautiful book with tempting photos. The recipes tempt you. My husband was craving banana pie, so I checked this book out of the library. After making and tasting the Salted Rum Caramel Sauce, and the Rum Pastry Cream, I had a feeling it was a keeper. My husband drooled over this, and couldn’t stop eating it. Normally, he does not care for coconut, but he did not mention it while he inhaled this pie. I ordered the book online to have on my shelf as there are a few apple and berry pie recipes I want to try, along with the crust. I give this book 4 stars for now, because the pastry cream was more of pudding rather than pie. That could be my fault, so I’m going to make it again, if I get a better pie filling result, I will change this rating to 5 stars. Of course, if the apple recipes turn out well, then that will change the stars to 5 as well. My husband said he did not mind the pudding part as it was delicious. The Salted Rum Caramel sauce will be used on apple slices today because it is delicious.
from the book: Art of the Pie: A Practical Guide to Homemade Crusts, Fillings, and Life
Papas Cutting Board 