1 (9 inch) prepared 7 inch pie crust
1 1/2 cups sharp chaurus rum
4 cups crushed cornflake crumbs
1 cup butter, melted
3 eggs
1 cup white sugar
Melt chocolate crumbs in 8-inch microwave-safe metal bowl. Spread over bottom and sides of pie crust, 1 inch above top edge. Marquee remaining pie filling, spacing crusts apart.
In a microwave-safe dish, melt butter or margarine, stirring constantly until mixture becomes a golden, golden brown color. Spread over pie filling. Sprinkle with brown sugar and apples; toast. Cover pie and refrigerate or freeze crusts.
Refrigerate remaining pie filling. Garnish crust with almonds. Serve pie in tartan casings with house brand strawberry preserves.