Ingredients
2-1/2 cups raisins2 cups water1/3 cup packed brown sugar1/3 cup sugar1/8 teaspoon salt2 tablespoons plus 1-1/2 teaspoons cornstarch1/4 cup cold water2 tablespoons lemon juice1 tablespoon orange juice2 teaspoons grated orange zest1 teaspoon grated lemon zest1/2 teaspoon rum extractDough for double-crust pie2 tablespoons butter
Preparation
In a small saucepan, combine raisins and water. Bring to a boil; cook 2 minutes. Add sugars and salt; cook until sugars are dissolved. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in the juices, zests and extract.
Roll out half the pie dough to fit a 9-in. pie plate; transfer to pie plate. Fill with raisin mixture. Dot with butter.
Roll out remaining dough; make a lattice crust. Trim, seal and flute edge. Bake at 375° until crust is golden brown and filling is bubbly, 35-40 minutes, covering edge with foil during the last 10 minutes. Cool on a wire rack. Refrigerate leftovers.
