1 Graham-cracker pie shell
-ready-to-fill 20 oz Pie-sliced apples; unsweeten
-not pie filling 1 1/2 c Seedless raisins
1/3 c 80-proof rum
6 tb Free-pouring brown sugar
2 tb Cornstarch
2 ts Vanilla extract
2 ts Orange peel; grated
-(or 1 tsp bottled peel) 1 1/2 ts Pumpkin-pie spice
-(or 1/2 ts ea. cinnamon, -nutmeg, ginger) 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) —–