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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
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 8 servings | |
| Calories 135 | |
| Calories from Fat 13 | 10% |
| Total Fat 1.51g | 2% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 12mg | 1% |
| Potassium 70mg | 2% |
| Total Carbs 27.1g | 7% |
| Dietary Fiber 0.3g | 1% |
| Sugars 23.46g | 16% |
| Protein 0.48g | 1% |
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