2 9” pie crusts
1 ½ c. mixture of white and dark raisins
4 apples, peeled, cored, and chopped into raisin-size pieces
grated rind of one medium orange
juice of 1 orange
½ c. apple cider (not juice)
¾ c. brown sugar
½ tsp. cinnamon
½ tsp. cloves
¼ c. crushed Ritz crackers
2 tbs. brandy
2 tbs. butter
2 tbs. currants
Cook apples with raisins, orange juice, orange rind, and cider until soft over medium heat.
Remove from heat, stir in sugar, spices, crackers, brandy, butter, and currants.
Pour mixture into pie crust shell, top with second crust. Bake at 325F until crust is golden.