Apple Crumb Pie

1/3 c. unbleached all-purpose flour
1/3 c. brown sugar
1/3 c. finely chopped walnuts
3 T. chilled unsalted butter, cut up
1 T. butter
2-1/2 lbs. Pippin or Granny Smith apples, peeled, cored, and sliced
1/3 c. currants or raisins
1/4 c. sugar
3 T. apple brandy
1 t. cream
2 premade pie crusts

Combine flour, brown sugar, and walnuts. Work in butter until crumbly. (Will keep 3 days in the refrigerator. Use at room temperature.)

Melt 1 T. butter and cook apples 5 minutes. Add currants or raisins, cover, and cook until apples are tender, about 5 minutes. Uncover and cook until liquid evaporates, about 1 minute. Remove from heat, add sugar and brandy, and cool.

Fill one pie crust with apples and sprinkle crumbs on top. Make lattice top from the other pie crust and layer over crumbs, letting crumbs show through the gaps in the lattice. Brush with cream.  Bake at 375 degrees for about 50 minutes.

Makes 1 pie.

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