I was left with another problem...no pie crust, then it came to me...left over wonton skins!
I've only used wonton skins for rangoons, wontons and as a quick ravioli, so I wasn't sure if it was going to work, but my mind was already in overdrive thinking of how to make my pie. I knew I would have to dice my apples(i ended up with a med julienne), I knew we had sugar, cinnamon, ginger,but no lemons to prevent the discoloration...I had just seen Alton use applejack, so I figured white wine would do the trick...as I went for the wine my eye caught the dark rum so I used that instead. I tasted the mix and wasn't getting that full effect yet, so I added vanilla, a dash of nutmeg and a pinch of salt to capture it. Tasted again...I almost jumped up and down it was sooooo tasty!!
I then grabbed my wontons...unfortunately the edges were starting to dry out so I would have to use a little bit of extra water to seal them, but it worked.
I tried to fry them in a pad of butter, but it didn't work out to well. It had tons of flavor, but the wonton was too chewy. I decided I would have to fry them if I really wanted them to work.
When they were done, I placed them on a paper towel to absorb any excess oil...I figured they already had enough sugar, so I sprinkled with cinnamon and enjoyed this new found treat!