Prepare bottom crust in a 9-inch pie pan, and refrigerate. Preheat oven to 375 degrees.
Place raisins, rum, butter or coconut oil, nutmeg, cinnamon, and 2 tablespoons of the lemon juice in a small saucepan. Bring to a boil and boil for 2 minutes. Remove from heat and let stand, covered, for about 30 minutes.
Peel and core apples and cut into chunks. You should have about 4 1/2 cups of apple chunks.
Place apples in a medium bowl. Sprinkle with remaining 2 tablespoons lemon juice, and toss gently to combine.
Sprinkle apples with coconut sugar and tapioca starch. Add rum-raisin mixture and stir. Pour into prepared crust. Cover with top crust. Cut three vents in top crust and crimp edges. If desired, brush top with 2 teaspoons coconut milk and dust with 1 tablespoon coconut sugar.
Place pie on a baking sheet and bake 55 minutes until the crust is browned. Let cool before serving with whipped cream or whipped coconut cream.