For Thanksgiving, I'm going to be making the John Thorne Pecan Pie that several Chowhounders have raved about. The recipe calls for 2 T. of dark rum. Will the rum cook out / burn off during the 50 minutes of baking? I'm concerned about whether the alcohol will affect the children who'll be sure to eat the pie. If it doesn't cook out, what would be a good non-alcoholic substitute?