1/4 cup raisins
1/4 cup brandy
Pastry for double-crust 9-inch pie (2 crusts)
5 to 7 Granny Smith or other green apples
1/2 cup sugar
1/4 cup firmly packed brown sugar
2 tbsp. all-purpose flour
1 1/4 tsp. ground cinnamon
dash of salt
1 tbsp. butter
1 tbsp. sugar

Combine raisins and brandy in a jar; cover and chill overnight. Drain and set aside. Line a 9-inch pie plate with half of pastry; set aside.

Peel and core apples; slice thinly. Combine 1/2 cup sugar, brown sugar, flour, cinnamon, and salt; stir mixture to remove lumps. Stir in raisins and apples; spoon into pastry-lined pie plate. Dot with butter. Cover with top crust. Trim edges of pastry, seal and crimp edges. Cut slits in top of crust for steam to escape. Bake at 350°F for 50 minutes or till golden brown.

Submitted by: Karen LaValley