Butter Rum Raisin Apple Pie

Place ice cream in a dish, cover with plastic wrap and place in the fridge to melt.

Preheat oven to 375F.

Grease a pie pan. Roll out one pie crust and place inside the pie pan. Refrigerate.

Place raisins, rum, butter, nutmeg, cinnamon and 2 tablespoons lemon juice in a pot. Bring to a boil and let boil for 2 minutes, then cover. Shut off heat and let the raisins absorb the rum for 20 to 30 minutes.

Prepare the apples by peeling, coring and cutting them. I like them cut in 6 slices and then the slices cut in half, to make chunks. But slice the apples as desired. Sprinkle with remaining 2 tablespoon lemon juice. Stir to combine.

Sprinkle with arrowroot (flour can be used in place of arrowroot) and brown sugar. Stir and then let the apples macerate for 10 to 15 minutes.

Combine raisins with apples and stir. Pour into the pastry-lined pie pan. Cover with the second pie crust. Cut steam vents in the top and seal the edges.

Bake for 55 minutes until the pie crust is browned. Let cool for 10 to 15 minutes.

Remove ice cream from fridge and stir to melt, or microwave if needed. Slice pie and plate. Drizzle with melted ice cream.