Ingredients
½ cup water
1/4 cup dry, unsweetened cocoa
1 teaspoon instant coffee
1/4 cup light brown sugar
2 tablespoons molasses
2 medium Granny Smith apples, peeled, cored, and finely chopped
½ cup currents
½ cup golden raisins
4/3 cup fine fresh bread crumbs
1/4 cup finely chopped walnuts or pecans
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
½ teaspoon allspice
1 recipe basic pastry crust
Topping
1 tablespoon margarine
1/4 cup fine fresh bread crumbs
2 tablespoons light brown sugar
1/4 teaspoon cinnamon
Preheat the oven to 350 degrees.
Combine the water, unsweetened cocoa, instant coffee, light brown sugar, and molasses in a large saucepan. Bring to a simmer and stir until dissolved and combined with a smooth appearance. Add the apples, raisins, and currants and simmer for 10 minutes, covered, over low heat. After the 10 minutes, remove from the heat.
In a mixing bowl, combine the bread crumbs, nuts, vanilla, and spices. Pour in the mixture from the saucepan and stir until thoroughly combined. Pour into the pastry crust.
Melt the margarine in the same saucepan used previously. Remove from the heat and stir in the bread crumbs, sugar, and cinnamon. Sprinkle over the top of the pie. Bake for 35 minutes, or until the crust is golden.
Let cool and serve just warm or at room temperature.
