Pour sauce over and around prepared apples. Bake at 375-degrees for 30 to 40 minutes, or until apples are tender when pierced with a fork. The time will vary with the variety and size of apples. During baking, baste apples three or four times with Rum-Raisin sauce. Refrigerate any leftovers.
Recipe makes four servings.
Boil, stirring constantly, one minute. Pour cherry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Seal and flute edge. Cool on a wire rack.