Recipe

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• 3/4 cup golden raisin , and dried cherry mix
• 3 tbsp spiced rum
• 11 oz pie crust mix
• 3/4 cup packed light brown sugar
• 2 tbsp sugar
• 2 tbsp flour
• 1 tsp chai mixed spice
• 3 lbs apples, cored , cut into 1/4-inch slices
• 1 egg, beaten
• 1 tsp sugar
• 1 scoop rum , raisin ice cream for topping

• 1 Place jellyroll pan on rack in lower third of oven.
• 2 Preheat to 350°F.
• 3 Combine dried fruit and rum. Microwave on high at 15 intervals until warm and plumped. Set aside.
• 4 Coat deep-dish pie pan with cooking spray. Prepare crust as instructed, reserving 2/3 cup of dough. On lightly floured surface, roll out remaining dough into 14 round. Fit into pan. On lightly floured surface, roll reserved dough into 14 round, cut out 10 1-in wide strips.
• 5 In large bowl, combine brown sugar, flour, and spice. Stir in apples and dried fruit mixture until coated. Transfer into crust.
• 6 Brush edges of crust with egg. Arrange dough strips in lattice pattern over filling. Press ends onto bottom crust. Trim edges and flute. Brush with egg. Sprinkle evenly with sugar.
• 7 Bake on hot pan for 2 hours or until bubbly. Cover with foil after 2 hour if crust is browning too quickly.
• 8 Cool completely on rack. Serve with ice cream, if desired.