Crumb-Topped Brandied Apple Pie

Ingredients:
1/2 cup dark or golden seedless raisins or 1/4 cup each, or 1/2 cup dried sweet dark (Bing) or light (Rainier) cherries or 1/4 cup each, or 1/4 cup each raisins and cherries.
Brandy or apple cider or orange juice as needed

CRUMB TOPPING
3/4 cup flour
1/2 cup sugar or light brown sugar, firmly packed
1/3 cup butter or margarine, at room temperature

FILLING
5 cups sliced peeled firm tart cooking apples (Granny Smith, Rome Beauty, or other tart cooking apple) (about 8 to 10 medium or 4 to 5 large apples)
About 2 to 3 tablespoons brandy or pear brandy or orange liqueur or apple cider or orange juice
3/4 cup light or dark brown sugar, firmly packed (see note)
1/3 cup flour
1/4 teaspoon each nutmeg and cinnamon
Pinch of salt
2 tablespoons butter or margarine, at room temperature (optional)

(15-ounce) package refrigerated pie crusts (1 crust), or favorite one-crust pie recipe

Sweetened flavored whipped cream or other whipped topping of choice, or vanilla ice cream or reduced-fat vanilla ice cream (optional)

Preparation:
Place raisins or cherries in a small bowl; add enough brandy to cover fruit. Allow fruit to stand at room temperature for several hours or until most of the liquid is absorbed and raisins or cherries are plump. Do not drain.

In a small bowl, sift together the 3/4 cup flour and sugar or 1/2 cup brown sugar; with a pastry blender, cut in butter until mixture resembles coarse pebbles. Set aside.

Prepare apples and immediately sprinkle with brandy to prevent fruit from discoloring; do not drain. In a second small bowl, combine 3/4 cup brown sugar, 1/3 cup flour, nutmeg, cinnamon, and salt, mixing well. Add mixture to apples, folding gently to blend. Arrange pie crust in pie plate. Add raisins and/or cherries to apple mixture (including any liquid). Turn apple mixture into crust. Dot with butter, if desired. Loosely cover with aluminum foil. Bake in a preheated hot (400 degrees F.) for about 45 minutes; remove foil and reduce heat to moderate (375 degrees F.); evenly sprinkle crumb topping mixture over top of pie filling. Continue baking, uncovered, 15 to 20 minutes or until topping is crisp and golden brown, apples are tender, and juice is thickened and bubbly hot. Cool pie on wire rack. Serve warm or at room temperature, plain, or topped with sweetened flavored whipped cream or other whipped topping, or vanilla ice cream as desired.