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DIRECTIONS

First, prepare the basic pie dough.
Preheat the oven to 400 degrees F.
In a large mixing bowl, stir together the apples, tomatoes and currants, if using. In a small mixing bowl, stir together the sugar, flour, brown sugar, tapioca, cinnamon, ginger and salt. Sprinkle the sugar mixture over the fruit and toss everything together thoroughly. Set the filling aside while you roll out the crust.
Without dividing the dough, roll it out into a very large circle, approximately 20 inches in diameter. Use a pastry wheel or small, sharp knife to trim the dough to a circle 18 inches in diameter. Fit the dough into the pie pan, letting it extend over the sides and onto the countertop. Spoon the filling into the pie shell. Dot the top of the fruit with the butter pieces. Lift the edges of the crust and bring them in over the filling. The folds will be uneven and the crust will not completely cover the filling. There should be a hole in the center.
Brush the pie crust lightly with the egg wash. Sprinkle the entire pie with 1 tbsp sugar.
Put the pie on a sheet pan and bake it for 20 minutes. Reduce the temperature to 350 degrees and bake an additional 40 minutes or so, until the crust is a beautiful brown and the filling is bubbling. Let cool on a rack 1 hour before serving.