6 or 7 green tart apples, peeled (preferably Granny Smith)

2 tablespoons lemon juice
3/4 cup sugar
1/4 cup firmly packed light brown sugar
1/4 cup currants
1 tablespoon all purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter, melted & cooled
1 9 inch deep dish pie shell

Topping
1/3 cup butter, room temperature
2/3 cup all purpose flour
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Glaze
1/2 cup powdered sugar
1 to 2 tablespoons strained fresh lemon juice

Preheat oven to 350 degrees. Peel and slice enough apples 1/4-inch thick to make 6 cups. Toss in large bowl with lemon juice. Add sugars, currants, flour, spices and butter. Toss lightly to distribute evenly. Pile evenly into shell.

For topping: Dice butter into small cubes.  Toss and mix  in flour until mixture is crumbly. Gently mix in sugars and spices. Mound lightly over apples, covering top completely. Bake 60 minutes or until golden brown and bubbling.  Remove pie from oven and allow it to cool.

For Glaze: Combine ingredients and mix until smooth. Drizzle over warm pie.

Cool completely before serving.

Serves 8.

Happy Baking!