Apple Pie With Rum Raisin Sauce

Recipe Ingredients

6		Fuji apples - peeled, cored, thinly sliced
1/4 cup	49g / 1.7oz	Sugar
2 tablespoons	30ml	All-purpose flour
1 teaspoon	5ml	Ground cinnamon
		Pastry for double-crust 9
		rum raisin sauce
1/3 cup	53g / 1.9oz	Raisins
1/4 cup	59ml	Dark rum
1/2 cup	99g / 3.5oz	Granulated sugar
1/4 cup	59ml	Water
1/4 cup	59ml	Orange juice
1 tablespoon	15ml	Butter
2 teaspoons	10ml	Cornstarch

Recipe Instructions

Preheat oven to 425F.  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 mixture. Place top crust over apples; seal and crimp edges. With knife, cut eight 1-inch-long vents in top crust.  Bake 15 minutes; reduce temperature to 350Fand bake 40 minutes longer.

Prepare Rum Raisin Sauce.  In small bowl, combine raisins and rum; set aside 20 minutes. In small saucepan, over medium heat, combine sugar and water; stir until mixture comes to a boil. Boil 5 minutes.

Remove from heat and stir in rum and raisin mixture, orange juice, butter and cornstarch. Heat to boiling, stirring constantly until mixture thickens. Remove from heat and cool until warm. (Makes 1 cup)

Cool pie at least 20 minutes.  To serve, cut pie into eight wedges; top each wedge with 2 Tablespoons warm Rum Raisin Sauce.

Source:
The Oregonian's "Food Day"

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