Apple Cranberry Currant Crumble Pie Recipe

• 1/4 cup brandy
• 1/4 cup dried currants
• 1 1/2 cups fresh or thawed frozen cranberries, rinsed and drained
• 1 cup granulated sugar
• 6 Tbsp plus 1 cup of all-purpose flour
• 1 Tbsp finely grated orange zest
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds)
• 10-inch pie pastry for a single-crust pie
• 2/3 cup firmly packed brown sugar
• 1/2 cup (1 stick) unsalted butter, cut into chunks

Combine the brandy and the currants in a small bowl. Let them sit for about an hour, until currants are plump.

Preheat your oven to 375. Then, in a large bowl, mix 1 cup of 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 your cranberries and apples and mix well. Pour the filling into unbaked pie pastry and drizzle with the reserved brandy.

Now, 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, it's worth it).

Bake on bottom rack until juices bubble, 55 to 65 minutes. If your pie starts to brown too quickly, cover loosely with foil.

Set pie on rack, uncovered, to cool for 2 to 3 hours.

Add some ice cream or whipped cream, if you fancy :)

source:http://simplyrecipes.com/recipes/apple_cranberry_currant_crumble_pie/

picture: http://simplyrecipes.com/recipes/apple_cranberry_currant_crumble_pie/