You may also like
Categories:Viewed: 22 - Published at: 5 years ago
Ingredients
- 6 x Fuji Apples, Peeled, Cored, Thinly Sliced
- 1/4 c. Sugar
- 2 Tbsp. All-Purpose Flour
- 1 tsp Grnd Cinnamon Pastry For Double-Crust 9" Pie
- 1/3 c. Raisins
- 1/4 c. Dark Rum
- 1/2 c. Granulated Sugar
- 1/4 c. Water
- 1/4 c. Orange Juice
- 1 Tbsp. Butter
- 2 tsp Cornstarch
Method
- Preheat oven to 425 degrees.
- In large bowl, toss the apples with sugar, flour and cinnamon.
- Roll out pie pastry and line bottom of a 9" pie pan.
- Fill with apple mix.
- Place top crust over apples; seal and crimp edges.
- With knife, cut eight 1-inch-long vents in top crust.
- Bake 15 min; reduce temperature to 350 degrees and bake 40 min longer.
- Prepare Rum Raisin Sauce.
- In small bowl, combine raisins and rum; set aside 20 min.
- In small saucepan, over medium heat, combine sugar and water; stir till mix comes to a boil.
- Boil 5 min.
- Remove from heat and stir in rum and raisin mix, orange juice, butter and cornstarch.
- Heat to boiling, stirring constantly till mix thickens.
- Remove from heat and cold till hot.
- (Makes 1 c.)
- Cold pie at least 20 min.
- To serve, cut pie into eight wedges; top each wedge with 2 Tbsp.
- hot Rum Raisin Sauce.
