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1
In a small bowl, combine brandy and currants.
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2
Cover and let stand till currants are plump, at least 1 hour or possibly up to 1 day.
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3
Sort cranberries and throw away any which are bruised or possibly decayed.
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4
Rinse and drain berries.
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5
In a large bowl, mix 1 1/4 c. granulated sugar, 6 Tbsp.
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6
flour, orange peel, cinnamon, nutmeg, and salt.
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7
With a slotted spoon, lift currants from brandy; reserve brandy.
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8
Add in currants, cranberries, and apples to sugar mix and mix well.
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9
Taste and add in more granulated sugar if you like.
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10
Pour filling into unbaked 10-inch pie pastry in pan.
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11
Drizzle proportionately with reserved brandy.
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12
In another bowl, mix 1 c. flour and the brown sugar.
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13
Add in butter and cut in with a pastry blender or possibly rub with your fingers till mix forms small lumps.
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14
Sprinkle topping proportionately over filling.
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15
Set pie in a foil-lined 12-inch pizza pan or possibly 10- by 15-inch baking pan.
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16
Bake on the bottom rack of a 375 degree oven till juices bubble around edges and through topping, 55 to 65 min.
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17
If pie browns too quickly (check after 30 min), cover loosely with foil.
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18
Set pie, uncovered, on a rack till cold to touch, 2 1/2 to 3 hrs.
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19
Cut into wedges.
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20
This recipe yields 10 to 12 servings.
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21
Comments: Beth Secrest once baked four to eight pies a day at the Northern Lights Saloon on the border of Glacier National Park.
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22
Now she puts her baking expertise to use at home, where she created this dressed-up apple pie.
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23
If making it up to 1 day ahead, cover and chill.
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24
To hot the cool pie, bake uncovered in a 350 degrees oven 10 to 15 min.
