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1
To make the crust, sift the flour, baking soda, sugar, and cinnamon into a medium-size mixing bowl.
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2
Add the oil, yogurt, and vinegar and stir gently just until combined.
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3
Press the dough into a ball and divide in 1/2.
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4
Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
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5
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 flavoring.
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6
Add the water and rum extract and stir to combine.
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7
Let stand at least 1 hour.
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8
Drain and return raisins to the bowl.
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9
In a saucepan, combine apple juice, apples, lemon juice, light brown sugar, granulated sugar, flour, cinnamon, and nutmeg.
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10
Cook over medium heat until the mixture has thickened, about 3 minutes.
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11
Add raisins and remove from the heat.
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12
Preheat the oven to 425 degrees F.
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13
On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate.
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14
Add the filling.
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15
Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal.
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16
Trim and crimp the edges.
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17
Pierce the top of the pie in a few places with a fork to make steam vents.
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18
Bake for 10 minutes at 425 degrees F. then reduce the oven to 325 degrees F. and bake until apples are tender and crust is browned, about 45 minutes.
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19
Place on a rack to cool.
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20
Cut into wedges and serve.
