Apple-Cranberry-Currant Pie with French Topping Recipe – Sunset Magazine

Ingredients

• 1/4 cup brandy
• 1/4 cup currants
• 1 1/2 cups fresh or thawed frozen cranberries
• About 1 1/4 cups granulated sugar
• 6 tablespoons plus 1 cup unbleached or regular all- purpose flour
• 1 tablespoon finely shredded orange zest
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 6 cups sliced peeled Granny Smith apples (about 2 1/4 lb.)
• 10-inch pie pastry for a single-crust pie
• 2/3 cup firmly packed brown sugar
• 1/2 cup (1/4 lb.) butter or margarine, cut into chunks