2 (1 lb. 4 oz.) cans pie sliced apples
1 (9 1/2 to 11 oz.) pkg. pie crust mix
3/4 c. light brown sugar
1/4 c. currants
2 tbsp. sliced almonds
1/4 c. brandy
1/4 c. butter
Milk
Granulated sugar

Turn apple slices into a colander to drain. Prepare pie crust mix as package label directs. Shape into a ball; wrap in waxed paper; refrigerate until ready to use. Preheat oven to 400 degrees.

In large bowl, combine apple slices, brown sugar, currants, almonds, and brandy; toss to mix well. Turn into 12 x 8 inch baking dish. Dot with butter. On lightly floured surface, roll out pastry into a 14 x 10 inch rectangle. Fit over top of baking dish. Tuck edges under; flute decoratively, pressing against dish to seal.

Slash top in decorative design, for steam vents. Brush with milk; sprinkle lightly with granulated sugar. Bale 30-35 minutes or until crust is golden brown and juice bubbles through cuts. Cool in pan on wire rack. Serve warm, with light cream or vanilla ice cream. Makes 8 servings.