Apple Cranberry Currant Crumble Pie
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
3/4 cup flour
1/2 cup packed brown sugar
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
Peel and slice the apples. Put the slices into a bowl and sprinkle them with lemon juice as you work to make them a little more tart and keep them from discoloring as you work. Add the cranberries to the bowl.
Place the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump. While the currants are soaking in the brandy, peel and slice the apples.
Mix together 1 cup of flour and 2/3 cup of brown sugar in a bowl. Add the butter, cutting it in either with your fingers or a pastry blender until the mixture forms small lumps. Preheat oven to 375 degrees F.
In a separate large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt.
Add the apples and cranberries to the sugar mixture and toss to coat. Add the currants and brandy to the mixture.
Heap filling into unbaked pie pastry. Sprinkle topping over the filling. Set pie on a baking sheet to catch the juices.
Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
Set pie on rack, uncovered, to cool for 2 to 3 hours.