-
1
Preheat the oven to 425 degrees F.
-
2
To make the crust: Sift the flour, sugar, salt, and cinnamon into a medium-size mixing bowl.
-
3
Using a pastry cutter or your fingers, work the butter into the flour mixture until coarse crumbs form.
-
4
Mixing with a fork, add ice water, 1 tablespoon at a time, just until the dough holds together.
-
5
Press the dough into a ball and divide in 1/2.
-
6
Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
-
7
To make the filling: Put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum.
-
8
Pour rum over raisins and let stand at least 1 hour.
-
9
Strain, return raisins to the bowl and stir in pie filling.
-
10
Set aside.
-
11
On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate.
-
12
Pour in the filling and sprinkle the gelatin over the top.
-
13
Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal.
-
14
Trim and crimp the edges.
-
15
Pierce the top of the pie in a few places with a fork to make steam vents.
-
16
Bake for 10 minutes and then reduce oven to 325 degrees F. and bake until crust is browned, about 45 minutes.
-
17
Place on a rack to cool.
-
18
If using icing, heat it in the microwave just until melted, then drizzle over the pie.
-
19
Cut into wedges and serve.
