Apple-Cranberry-Currant Pie With French Topping

By Sunset
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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

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