We celebrated the 2012 4th of July in Barbados this year and had the pleasure of cooking for the Head Chef of Sandy Lane, Jonathon & his wife Delia.  She’s from the States but he’s from the UK.  I created the typical bugers & dogs kind of affair but for dessert I wanted to do something that included Barbados.  So, I made Rum Raisin Apple Pie and it was outstanding (yes, I’m bragging):
RUM RAISIN APPLE PIE
1 t. fresh lemon zest
6 medium apples (mix of gala, golden delicious & granny smith)
1/3 C. raisins
2/3 C. dark brown sugar (I use dark as it has more of a molasas flavor which I prefer but you can use light)
2 T. all-purpose flour
1/2 t. ground cinnamon
1/8 t. freshly grated nutmeg
1/8 t. salt
1 T. unsalted butter
2 t. milk
Pastry dough for a double crust pie (Pillsbury has “just add water in a box” dough which is delish)
3 T. dark rum (Mount Gay from Barbados obviously)
Preparations:
Bring rum with raisins to a boil in a small heavy saucepan, then remove from heat and let stand, uncovered for 1-hour.  This can be done a day in advance and kept in a airtight container at room tempertature.
Put overn rack in middle position with a large heavy baking sheet and prehead oven to 425.
Rub together brown sugar, flour, zest, cinnamon, nutmet and salt with your fingers in a large bowl until no lumps remain.  Peel and core apples, cut into 1/2″ wide wedges and add to the sugar mixture, tossing gently to coat.  Add raisins with any liquid and toss until combined.
Roll out large piece of dough into a 13″ round for the bottom on a lightly floured surface.  Use a floured rolling pin or if your traveling like we are, use a empty wine bottle :).  Place in glass pie dish bottom and press dough into the form of the dish.  Roll out top piece to 11″ round.  Spoon filling evenly into shell, then dot top with small sliveres of butter.  Brush pastry overhang with some milk, then cover pie with top pastry round.  Trim pastry flush with edge of pie plate using kitchen shears, then press edges together and crimp decoratively.  
Lightly brush top of pie with milk and sprikle all over with sanding sugar.  Cut decorative vents center of pie with small sharp knife.
Bake pie on hot baking sheet for 20 minutes, then reduce temperature to 375 and continue baking for 45 minutes and until crust is golden brown and filling is bubbling.  Cover edges with tin foil if it begins to get too dark.
Cool pie on a rack to room temperature, about 2 hours.

Enjoy!