Ingredients

6 Fuji apples, or other sweet apple, peeled, cored and thinly sliced
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pastry for double-crust 9-inch pie
Rum Raisin Sauce (recipe follows)

Heat oven to 425 degrees F. In large bowl, toss the apples with sugar, flour and cinnamon.
Fill bottom of crust-lined pie pan 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 F and bake 40 minutes longer. Meanwhile, prepare Rum Raisin Sauce.
Cool pie at least 20 minutes. To serve, cut pie into eight wedges; top each wedge with 2 tablespoons warm Rum Raisin Sauce. Makes 8 servings.
Nutrition facts per serving: 3 g pro., 40 g carbo., 13 g fat, 3 g fiber, 276 mg sodium, 0 mg chol., 337 cal.

Rum Raisin Sauce

1/3 cup raisins
1/4 cup dark rum (optional: rum flavoring or syrup flavored with almond extract)
1/2 cup sugar
1/4 cup water
1/4 cup orange juice
1 tablespoon butter
2 teaspoons cornstarch

Directions

In small bowl, combine 1/3 cup raisins and 1/4 cup dark rum; set aside 20 minutes. In small saucepan, over medium heat, combine 1/2 cup sugar and 1/4 cup water. Stir until mixture comes to a boil. Boil 5 minutes. Remove from heat and stir in rum and raisin mixture, 1/4 cup orange juice, 1 tablespoon butter and 2 teaspoons cornstarch. Heat to boiling, stirring constantly, until mixture thickens. Remove from heat and cool until warm. Makes about 1 cup.