Combine apples with brown sugar, flour, cinnamon, nutmeg, and salt.
Place in a 9" pastry-lined pie plate. Flute edges of crust.
Sprinkle apples with nuts and rum; dot with butter.
Roll out remaining pastry. Cut into 3/4" strips. Arrange strips in a lattice pattern, on top of the pie.
Bake at 425 degrees F. for 50 to 60 minutes or until apples are fork-tender.
Cover top of pie with foil part way through baking time to prevent over-browning of crust.
Serve with Rum Sauce.
Rum Sauce: Combine 1 cup sugar, 3/4 cup water, and 1/2 tsp. of cinnamon in medium size saucepan.
Bring to a boil and boil for 5 minutes over medium- high heat, stirring constantly. Gradually blend together 2 tbsp. cornstarch and 1/4 cup cold water. Stir into hot sugar mixture.
