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Apple Raisin Rum Pie

Created by KittenCal on April 17, 2013

1/8 teaspoon salt
2 1/2 pounds apples (about 6 large or 7 small, peeled and cored -- use a mix of sweet and tart apples)
2 tablespoons butter (cold, cubed)
1 double pie pastry 9-inch, use your own or see my recipe my recipe here on this site)
Whipping cream (1 to 2 tablespoons or as needed)
Sugar (as desired)

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.