Best Apple Cranberry Currant Crumble Pie Recipes

APPLE CRANBERRY CURRANT SOUR CREAM CRUMBLE PIE

Steps:

• 1. Combine the sherry and the currants in a small bowl. Let sit for at least an hour, until currants are nice and plump.
• 2. Preheat oven to 375°. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, allspice, nutmeg, and salt. Move currants from sherry with slotted spoon (set sherry aside) to the sugar mixture. Add cranberries and apples, sour cream, and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved sherry.
• 3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or fork until the mixture forms small clumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch cookie sheet (to catch all of the excess juices).
• 4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
• 5. Let the pie cool for 2 to 3 hours. Makes 10-12 servings.

APPLE CRANBERRY CURRANT CRUMBLE PIE

Steps:

• 1. Combine the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump. 2. Preheat oven to 375°F. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt. Use a slotted spoon to transfer currants from brandy (reserve the brandy) to the sugar mixture. Add cranberries and apples and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved brandy. 3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch baking pan (to catch the juices). 4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil. 5. Set pie on rack, uncovered, to cool for 2 to 3 hours.

APPLE CRANBERRY CURRANT CRUMBLE PIE

Steps:

• Peel and slicethe apples: Peel and slice the apples. Put the slices into a bowl and sprinkle them with lemon juice (or apple cider vinegar) as you work to make them a little more tart (it will intensify their flavor) and keep them from discoloring as you work. Add the cranberries to the bowl.
• Soak the currants in brandy:Placethe 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.
• Make streusel topping: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°F.
• Toss apple slices with sugar, flour, zest, spices, brandy, currants: 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.
• Put apple filling into pie shell, top with streusel topping: Heapfilling into unbaked pie pastry. Sprinkle topping over the filling. Set pie on a baking sheet to catch the juices.
• Bake: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.