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1
To make the crust, put the flour, sugar and butter into the container of a food processor and cover with the lid.
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2
Gradually add only enough cold water so that the dough comes loose from the sides and can be shaped into a ball.
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3
If a food processor is not used, put the flour and sugar in a mixing bowl.
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4
Add the butter and cut it in with two knives or a pastry blender until the mixture looks like coarse cornmeal.
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5
Using a fork, toss the mixture while adding just enough water so that the pastry holds together and can be shaped into a ball.
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6
Remove the dough and flour lightly.
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7
Cover with plastic wrap and refrigerate until ready to use.
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8
To make the filling, pour the melted butter into a round dish measuring about one and one-half inches deep and nine to 10 inches in diameter.
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9
Sprinkle the bottom of the dish evenly with brown sugar, lemon rind and a neat dusting of the cornstarch.
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10
Put the currants in a small bowl and add hot water to cover.
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11
Set aside.
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12
Peel the apples and cut them into quarters.
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13
Cut away and discard the cores and stems.
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14
Cut each quarter into four lengthwise pieces of more or less equal size.
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15
.
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16
Put the pieces in a mixing bowl and sprinkle with cinnamon.
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17
Toss to blend.
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18
Put half of the apple pieces neatly in layers over the bottom of the dish.
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19
Drain the currants and sprinkle them over the apples.
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20
Arrange the remaining apple pieces in layers over the currants.
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21
Sprinkle the rum over all.
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22
Preheat the oven to 400 degrees.
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23
Roll out the pastry to more or less fit the top of the pan.
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24
If there is an overlapping edge, fold this edge over toward the center, pressing it down to fit around the filling.
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25
The pastry should fit neatly and not overlap the top and edges of the dish.
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26
Place in the oven and bake one hour.
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27
Remove from the oven and let cool briefly.
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28
Run a knife around the inside rim of the pie.
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29
Place a dish over the pie.
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30
Invert the pie quickly onto the plate.
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31
Serve hot.
