RUTH'S CHRIS STEAK HOUSE DUTCH APPLE   Servings: 8

1 3/4 c.      water                    6   T.    granulated sugar
2   T.        brown sugar, packed          dash  nutmeg
1/4 tsp.      ground cinnamon          1/4 oz.   orange liqueuer
4   med.      apples                   3   T.    raisins
2 1/2 T.      cornstarch               1  9-10"  partially baked pie shell

    Peel, core, and slice the apples into wheels.  Combine 1 1/2 c. water,
sugars, nutmeg, cinnamon and liqueuer in large saucepan.  Bring almost to
a boil, add apple and cook 4 minutes.  Add raisins, cook 2 minutes more or
until apples are no longer crisp, but not mushy.  Mix cornstarch into
remaining water, and add to apple mixture.  Continue cooking, stirring
until slightly thickened and clear.  Pour into pie shell making a slight
mound.

Crumb Topping:
1/2 c.        brown sugar, packed      1/2 c.    granulated sugar
1 3/4 c.      self-rising flour        3/4 tsp.  ground nutmeg
1/2 tsp.      ground cinnamon          1/4 tsp.  vanilla
1/2 c. + 2 T. butter, softened

    Combine sugars, flour, nutmeg and cinnamon, mixing thoroughly.  In
another bowl, combine vanilla and butter, then add to first mixture.
Consistency should be moist but not wet, and dry but not powdery.  Crumble
on top of pie.  Bake at 350F for 45-50 minutes or until browned.

Source: Ruth's Chris Steak House, Beverly Hills, CA.