Apple cranberry brandy pie

I tried out this incredible pie from Sunset magazine this weekend, and I think I've found a definite win for a Thanksgiving pie. Delicious!

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 tbsp. plus 1 cup unbleached or all-purpose flour
1 tbsp. finely grated fresh orange zest
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
6 cups sliced peeled Granny Smith apples
(about 2 1/4 lbs.)
10-inch pie pastry for a single-crust pie
2/3 cup firmly packed brown sugar
1/2 cup (1/4 lb.) butter, cut into chunks

Instructions

In a bowl, combine brandy and currants. Cover; let stand until currants are plump, at least 1 hour or up to 1 day.

Pick through cranberries, rinse, and drain.

Preheat oven to 375[degrees]. In a large bowl, mix 1 1/4 cups granulated sugar, 6 tbsp. flour, orange zest, cinnamon, nutmeg, and salt. With a slotted spoon, transfer currants from brandy (reserve brandy) to sugar mixture; add cranberries and apples and mix well. Add more granulated sugar if desired. Pour filling into unbaked pie pastry and drizzle with brandy.

In another bowl, mix 1 cup flour and brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping over filling. Set pie in a foil-lined 10- by 15-inch baking pan.

Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.