Put the raisins in a small bowl and cover with 1 tablespoon of dark rum, let soak for 10 minutes.
Melt the butter in a small saucepan, then take it off the heat.
In a bowl, add ricotta, orange zest, and 2 tablespoon of honey. Mix well.
Line your dish with 2 pieces of phyllo, making an even layer on the bottom of the dish. Let the the phyllo come up and over the sides of the dish. Drizzle 2 tablespoons of melted butter over the pastry.
Tear up 2 -3 phyllo sheets and scrunch them up and place them loosely in the dish. Drizzle some more butter over the phyllo. Spoon half the ricotta mixture onto the phyllo. Sprinkle half the raisins and almonds.
Add another layer of torn up phyllo, drizzle more butter, add the rest of the ricotta, raisins, and almonds.
Take 2 -3 sheets of phyllo and scrunch them up and cover the top. Fold the phyllo hanging over the sides into the dish. Drizzle the remaining butter over the phyllo.
In a bowl, beat the eggs, milk, vanilla, 2 tablespoons of honey, and the remaining rum from the raisins together. Pour slowly onto the pie, letting it soak in and cover everything.
Let sit for 30 minutes.
Preheat oven to 400°F.
Sprinkle some sliced almonds over the pie.
Bake the pie for 30 minutes.
When it’s ready, the pastry will be golden and puffed up, and the inside set.Let it stand for 10 minutes, then drizzle some honey over the top.