To make in a food processor, place the flour and salt in the container fitted with the metal blade or the dough blade. Add the margarine and pulse on and off several times until it "disappears." Add the water, one tablespoon at a time, through the feed tube, until the dough masses together. Chill the dough for at least 30 minutes to one hour. Roll the dough out evenly into a circle on a well-floured board, until large enough to fit a 9-inch pie pan. Line the pan with the crust and trim the edges. Crimp the edges and fill as directed in recipes.

Make Pie:
Preheat oven to 350°F.

Combine the first five ingredients in a large saucepan. Bring to a simmer and stir until smoothly dissolved and combined. Add the currants, raisins, and apples and simmer over low heat, covered, for 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 margarine in the same sauce pan 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.

Per Serving (includes pie crust):
315 Cal; 12 g Total Fat (2 g Sat Fat); 49 g Carb; Trace Cholesterol; 223 mg Sodium; 4 g Protein; 3 g Dietary Fiber; 28 g sugars