Apple Raisin Rum Pie

Step 1: Bring rum with raisins to a boil in a saucepan, then remove from heat and let stand, covered at least 4 hours.

Step 2: Position oven rack to second-lowest position. Place a large baking sheet onto the oven rack. Preheat oven to 425°F.

Step 3: In a large bowl combine the brown sugar with flour, zest, cinnamon, nutmeg, and salt.

Step 4: Slice apples into 1/2-inch-wide wedges, then add into sugar mixture tossing well until wedges are coated, then add raisins with any liquid and toss until combined.

Step 5: Fit bottom crust into a 9-inch pie plate and trim edge, leaving a 1/2-inch overhang.

Step 6: Spoon apple filling evenly into shell, then dot top with cold butter pieces.

Step 7: Top with the remaining crust. Seal and flute as desired.

Step 8: Brush top pastry overhang with some cream, then sprinkle sugar over all the crust.

Step 9: Slice slits in the top crust to allow steam to escape.

Step 10: Place the pie onto the hot baking sheet in the oven.

Step 11: Bake 20 minutes.

Step 12: After 20 minutes of baking time, reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling (about 45 to 50 minutes more).

Step 13: Cool pie on a rack to warm or room temperature.