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
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.