Title: Apple pie with rum raisin sauce
 Categories: Desserts
      Yield: 8 Servings
 
      6    Fuji Apples; Peeled, Cored,
           -Thinly Sliced
    1/4 c  Sugar
      2 tb All-Purpose Flour
      1 ts Ground Cinnamon
           Pastry For Double-Crust 9"
           -Pie
           ---Rum Raisin Sauce---
    1/3 c  Raisins
    1/4 c  Dark Rum
    1/2 c  Granulated Sugar
    1/4 c  Water
    1/4 c  Orange Juice
      1 tb Butter
      2 ts 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.
  
  Recipe