Apple Cranberry Currant Crumble Pie

Ingredients

• 3/4 cup flour
• 1/2 cup packed brown sugar, light or dark
• 6 Tbsp butter
• 6 cups sliced peeled Granny Smith apples
• 2 teaspoons lemon juice or apple cider vinegar
• 1/4 cup brandy
• 1/4 cup dried currants
• 1 cup fresh or thawed frozen cranberries, rinsed and drained
• 3/4 cup granulated sugar
• 4 Tbsp all-purpose flour
• 1 Tbsp finely grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 9-inch frozen pie shell

Directions

1. Peel the apples and cut them into slices. As you go, drop them into a bowl and toss with lemon juice or apple cider vinegar so they stay bright and pick up a little extra tang. Add the cranberries to the same bowl.
2. Combine the brandy and currants in a small bowl, then leave them to soak for at least an hour, until the currants look nicely swollen. While they soak, peel and slice the apples.
3. For the streusel, stir together 1 cup of flour and 2/3 cup of brown sugar in a bowl. Work in the butter with your fingertips or a pastry blender until the mixture breaks into little clumps.
4. Heat the oven to 375 degrees F.
5. In a separate large bowl, combine 1 cup white sugar with 6 Tbsp flour, the orange zest, cinnamon, nutmeg, and salt.
6. Add the apples and cranberries to the sugar mixture, then toss until the fruit is coated. Stir in the currants along with the brandy.
7. Pile the fruit mixture into the unbaked pie pastry. Scatter the streusel evenly over the top. Place the pie on a baking sheet so any bubbling juices have somewhere to land.
8. Bake the pie on the bottom rack until the filling is bubbling, 55 to 65 minutes. If the top is darkening faster than you’d like, tent it loosely with foil.
9. Move the pie, uncovered, to a rack and let it cool for 2 to 3 hours.