Instructions: Combine raisins and brandy in a jar; cover and refrigerate overnight. Drain and set aside. Line a 9 inch pie plate with a prepared piecrust; set aside. Peel and core apples; thinly slice. Combine 1/2 cup sugar, brown sugar, flour, cinnamon, and salt; stir mixture to remove lumps. Stir in raisins and apples; spoon into piecrust. Dot with butter. Cover with top crust. Trim edges, seal, and crimp edges. Cut slits in top of crust for steam to escape. Sprinkle with 1 tablespoon sugar. Bake at 400 degrees F. for 50 minutes or until brown.

Yield 10 servings.

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