Chai Spiced Double Apple Pie - cooking recipe

Ingredients

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

Preparation

Place jellyroll pan on rack in lower third of oven.
Preheat to 350\u00b0F.
Combine dried fruit and rum. Microwave on high at 15 intervals until warm and plumped. Set aside.
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.
In large bowl, combine brown sugar, flour, and spice. Stir in apples and dried fruit mixture until coated. Transfer into crust.
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.
Bake on hot pan for 2 hours or until bubbly. Cover with foil after 2 hour if crust is browning too quickly.
Cool completely on rack. Serve with ice cream, if desired.