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1
Combine first 17 ingredients in heavy large saucepan or Dutch oven.
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2
Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours.
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3
Cool filling completely.
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4
(Can be prepared up to 1 week ahead.
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5
Cover and refrigerate.)
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6
Position rack in lowest third of oven and preheat to 400F.
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7
Roll out 1 pie crust disk on lightly floured surface to 13-inch-diameter round (about 1/8 inch thick).
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8
Roll up dough on rolling pin and transfer to 9-inch-diameter glass pie plate.
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9
Gently press into place.
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10
Trim edges of crust, leaving 3/4-inch overhang.
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11
Fold overhang under crust so that crust is flush with edge of pie pan.
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12
Crimp edges with fork to make decorative border.
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13
Spoon filling into crustlined pan, gently pressing flat.
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14
Roll out second disk on lightly floured surface to 13-inch round.
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15
Cut out about 28 three-inch leaves using cookie cutter.
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16
Press leaves lightly with tines of fork to form vein pattern.
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17
Brush bottom of 1 leaf with milk.
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18
Place leaf atop mince, overlapping crust slightly and pressing to adhere to crust.
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19
Continue placing leaves atop pie in concentric circles, overlapping edges slightly until top of pie is covered.
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20
Brush crust with milk.
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21
Bake until crust is golden brown and mince bubbles, about 40 minutes.
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22
Cool completely.
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23
Serve pie with rum raisin ice cream if desired.
