Entenmann's Apple Crumb Cake

1/3 c Butter
4 Granny Smith Apples
3/4 c Sugar
1 t Lemon peel
1/2 t Cinnamon
1/8 t Mace
1/3 c Currants
2 1/2 c Flour
3 T Sugar
1/2 t Salt
1 pk Active dry yeast
3/4 c Water
1/3 c Butter
1 Egg
1 t Lemon peel
3/4 c pecans,Chopped
6 T Flour
1/4 c Confectioner's sugar
3 T Butter
1/4 t Cinnamon
Melt butter in large skillet. Pare,core and slice apples to 1/2"
pieces. Add apples to butter and cook, stirring, 8 minutes until tender.
stir in suygar, peel, cinnamon, mace and currants.
Cook 15 minutes, stirring until thickened. Cool.
In large bowl, combine 1 cup flour, sugar,salt and yeast. In small
saucepan, combine water and butter. Heat on low flame until 120 F
Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel
and 3/4 cup flour. With mixer, beat 2 minutes. Add remaining flour,
stir in. Cover, let rest 20 minutes.
Grease 2 baking sheets. Place half the dough on well floured work
surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lengthwise
down center of the dough. Starting about 3/4" for filling, cut 1" wide
strips diagonally from filling to edges of dough. Alternately fold opposite
strips of dough at angles across filling. Fold ends over filling. Brush large
piece of waxed paper with vegetable oil. Loosely cover sheet. Top with
plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperature
10 minutes.
Preheat oven to 375 F. Combine rest of ingredients for topping. Sprinkle
over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet.
Cool.