Brandy Raisin Apple Pie from Algie Petrere

1/4 cup raisins

1/4 cup brandy

Pastry for double-crust 9-inch pie

6 granny smith apple (5-7, depending on size)

1/2 cup sugar

1/4 cup firmly packed light brown sugar

dash salt

1 tablespoon butter or margarine

Combine raisins and brandy in a jar; cover and refrigerate overnight.  Drain and set aside.

Line a 9-inch pie plate with half of pastry; set aside.  Peel and core apples; thinly slice.  Combine sugar, brown sugar, flour, cinnamon, and salt; stir mixture to remove lumps.  Stir in raisins and apples.  Spoon into pastry-lined pie plate.  Dot with butter.

Cover with top crust.  Trim edges of pastry; seal and crimp edges.  Cut slices in top of crust for steam to escape.  Bake at 400 degrees for 50 minutes of until golden brown.