Kinda threw this together and it was really amazing:
Hydrated currants in Domaine de Canton ginger liquor overnight. Diced fresh granny smith and red delicious apple and purged them overnight with sugar. Proceeded in the normal sautéing procedure for fresh apple pie, but added in the reserved liquid from purging apples, and the ginger liquor form the currants.
If the fact that two picky girls went through a pie and a half in two days, it was a hit.
The color came out really amazing, and the aroma is enticing.
But it was a bit light on the ginger component... Thought about next time adding finely minced candied ginger to bring in more of the peppery ginger bite, but I don't want to have any ginger land-mines buried in the pie waiting for an unsuspecting eater to bite into.