Ingredients
- 80 proof rum
- 20 pie apples (sliced)
- 1 graham cracker pie shell
- 1 1/2 c seedless raisins
- 6 tb free-pouring brown sugar
- 2 tb cornstarch
- 2 ts vanilla extract
- 1 1/2 ts pumpkin pie spice
- 2 ts orange peel
- 1 tsp bottled peel
- 1/4 ts salt
Unwrap piecrust. Drain apples and combine with remaining ingredients. Spoon into shell. Invert an aluminum pie pan over the filling to protect from drying out while baking, or cut a circle of aluminum foil and place over the filling. Bake in a preheated 425 oven for 35 to 40 minutes. Cool before cutting or serve chilled. {230 calories per serving} SUGAR-FREE FILLING: Omit brown sugar. Spoon half the filling into the pie shell. Sprinkle with sugar substitute (equal to 6 tablespoons). Add remaining fruit filling. Cover filling with foil. Reduce baking time to 25 to 30 minutes. {210 calories per serving} SOURCE: Slim Gourmet Sweets & Treats (pg. 54) ----
