APPLE CRANBERRY CURRANT SOUR CREAM CRUMBLE PIE

Apple Cranberry Currant Sour Cream Crumble Pie image

Provided by JoSele Swopes

Time 1h30m

Number Of Ingredients 14

1/4 c cream sherry
1/4 c dried or fresh black currants
1 1/2 c cranberries, fresh
1 c sugar
6 Tbsp flour + 1 cup
1 Tbsp orange zest, grated
3/4 tsp allspice, ground
1/8 tsp nutmeg, ground
1/4 tsp salt
6 c granny smith apples (sliced thin)
1/4 c sour cream
1 pastry for a single-crust pie (10 inch)
2/3 c brown sugar, firmly packed
1 stick unsalted butter, cracked

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.