|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Pumpkin pie spice||1⁄4 Teaspoon|
|Firmly packed light brown sugar||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Dried currants||1⁄4 Cup (4 tbs)|
|Evaporated milk||2⁄3 Cup (10.67 tbs) (1 Small Can)|
|Tart apple||1 Large, pared, cored, and sliced thin|
|Granulated sugar||2 Tablespoon|
1 In a large owl,sift flour,baking powder, salt, and pumpkin-pie spice;stir in brown sugar.
2 Cut in 6 tablespoons of butter or margarine with a pastry blender until the mixture is crumbly. Measure out 1/2 cup and set aside for topping; stir currants into remainder.
3 In a small bowl,beat eggs slightly,stir in evaporated milk. Stir into the flour mixture until well-blended. Spoon into a greased 9-inch pie plate.
4 Arrange apple slices, overlapping, in 2 circles on top. Sprinkle with the 1/2 cup reserved crumb mixture; dot with remaining 2 tablespoons butter or margarine and sprinkle evenly with granulated sugar.
5 Bake in a moderate oven at 350 degrees farenheit for 45 minutes, or until firm in the center. Cool for 10 minutes on a wire rack.
6 Cut into wedges and serve warm.