In a small bowl, add the raisins and pour the dark rum over them. Set aside for at least a half an hour so the raisins absorb the rum.

For the crust, combine flour, ½ tsp salt, and sugar in a food processor and pulse three time to combine.

Next, add the butter and pulse until a crumbly dough has formed.

With the food processor running, slowly pour in the ice water and let run until dough begins to form a ball.

Gather the loose dough into a ball and flatten into a disk.

Wrap in parchment paper or plastic wrap and chill for at least thirty minutes.

Butter a 9 inch pie pan and preheat oven to 350°F [180 °C].

Use a floured surfaced to roll the dough into a 12 inch [30.5 cm] circle and transfer to prepared pie pan.

Crimp the edges and poke the crust all over with a fork.

Bake for 10 to 15 minutes or until the crust starts to brown.

Up the oven temperature to 400°F.

In a large bowl, whisk together the sugar, cream, milk, vanilla bean for the filling.

Transfer to prepared pan and bake and sprinkle the boozy raisins all over the pie.

Bake for 40 minutes, checking after 30 and adding tin foil around the crust if it’s starting to brown too much. The filling should be mostly set but still jiggle slightly in the middle.

Remove from oven and sprinkle with cinnamon. Let cool before slicing.