For the Crust:

• Sift the flour and sugar into the mixing bowl of a stand mixer.
• Add the vanilla, egg, butter and water.
• Using the dough hook mix until a dough comes together.
• Form into a ball and refrigerate until ready to roll out.
• Preheat Oven 350 degrees F.
• Cut the dough in half and roll out half of the dough fairly thin to fit into a 9 ½ inch pie plate.  Using a fork poke a few holes at the bottom.
• Blind bake the crust for about 10 – 12 minutes.

For the Filling:

• Soak the raisins in the rum.
• In a large bowl combine the apples, butter, flour, sugar, orange zest, nutmeg gratings, cinnamon, chocolate chips and raisins with the rum and toss.
• Let the crust cool a bit, then fill the crust with the apple mixture.
• Using the other half of the dough, lattice the top of the pie.  This is done by rolling the dough out and cutting it into strips, weaving the strips over the top of the pie.
• Press the edges of the pie with a fork.
• Mix the egg with a splash of water and brush the lattice of the pie then sprinkle with the cinnamon sugar, which is a few spoons of sugar with a dash of cinnamon.
• Bake 40 minutes or until the pie is bubbling slightly and golden.