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Apple Pie With Rum Raisin Sauce

Author/Submitted by: The Oregonian's "Food Day"
Servings: 8
Categories: Desserts / Pies & Pastries

6    Fuji Apples, Peeled, Cored, Thinly Sliced
1/4  Cup  Sugar
2  Tablespoons  All-Purpose Flour
1  Teaspoon  Ground Cinnamon
    Pastry For Double-Crust 9" Pie
    **Rum Raisin Sauce**
1/3  Cup  Raisins
1/4  Cup  Dark Rum
1/2  Cup  Granulated Sugar
1/4  Cup  Water
1/4  Cup  Orange Juice
1  Tablespoon  Butter
2  Teaspoons  Cornstarch

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 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 350 degrees and 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.

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