Rum Cream Apple Pie

Directions

1. 1
   Combine the oats, butter, and brown sugar.
2. 2
   Press mixture onto the bottom and sides of a 9-inch pie plate and bake at 350 degree F oven for 10 minutes; let cool.
3. 3
   In a saucepan combine the water, 1 cup sugar, and lemon juice, and bring to a boil.
4. 4
   Add the sliced apples and poach gently until apples are tender.
5. 5
   Drain, reserving 1 cup of the syrup.
6. 6
   In a saucepan combine the cornstarch, remaining 1/4 cup sugar, and salt; gradually blend in the reserved syrup and half and half and cook over medium heat, stirring constantly, until thickened.
7. 7
   Remove from heat, stir in the rum and raisins, then let cool slightly.
8. 8
   Pour half of the cream mixture into the pie shell.
9. 9
   Arrange the apple slices over the cream mixture (reserving a few slices for garnish), then top the apples with the remaining cream mixture.
10. 10
    Arrange reserved apple slices on top for garnish.
11. 11
    Refrigerate until set and well-chilled.
12. 12
    Serve with sweetened whipped cream or vanilla ice cream.