Rum-Raisin Apple Pie

• 1/3 cup raisins
• 3 tablespoons dark rum
• 6 medium apples, peeled and sliced
• 3 teaspoons vanilla extract
• 2/3 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon grated lemon zest
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• Pastry for double-crust pie (9 inches)
• 1 tablespoon butter, cut into pieces
• 1 teaspoon 2% milk
• 1 teaspoon sugar

1. In a small saucepan, combine raisins and rum. Bring to a boil. Remove from the heat; let stand for 30 minutes.
2. In a large bowl, combine the apples, raisin mixture and vanilla. Combine the brown sugar, flour, lemon zest, cinnamon, salt and nutmeg; sprinkle over fruit and toss lightly.
3. Line a 9-in. pie plate with bottom crust; trim even with edge of plate. Add filling; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush milk over pastry; sprinkle with sugar.
4. Place pie plate on a
5. . Bake at 425u0b0 for 20 minutes. Reduce heat to 375u0b0; bake 30-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

raisins, dark rum, apples, vanilla, brown sugar, allpurpose, lemon zest, ground cinnamon, salt, ground nutmeg, pastry, butter, milk, sugar

Taken from www.tasteofhome.com/recipes/rum-raisin-apple-pie/ (may not work)