Prep 20 mins
Cook 50 mins
The name says it all
- 1 3⁄4 cups water, divided
- 6 tablespoons granulated sugar
- 2 tablespoons brown sugar, packed
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 ounce orange liqueur
- 4 granny smith apples
- 3 tablespoons white raisins
- 2 1⁄2 tablespoons cornstarch
- partially baked pie crust
- 1⁄2 cup brown sugar, packed
- 1⁄2 cup sugar
- 1 3⁄4 cups self-rising flour
- 3⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon vanilla
- 1⁄2 cup light margarine, plus
- 2 tablespoons light margarine, softened
- Preheat oven to 350°F.
- Prepare filling: Peel & core apples. Slice into rings.
- Combine 1 1/2 cups water, sugars, nutmeg, cinnamon and liqueur in large saucepan. Bring almost to boil; add apple and cook 4 minutes.
- Add raisins. Cook 2 minutes until apples are tender.
- Mix cornstarch into 1/4 cup water. Add to apple mixture.
- Continue cooking, stirring until slightly thickened and clear.
- Pour into pie shell.
- Prepare crumb topping: Combine sugars, flour, nutmeg and cinnamon. Mix well.
- In separate bowl, combine vanilla and margarine.
- Add to first mixture.
- Crumble on top of pie.
- Bake 50 minutes until browned.