Apple Cranberry Currant Crumble Pie

They say that as you get older you develop more of a sweet tooth. If my parents are any test of this theory, I would have to say, yes this does indeed seem to be true. When my siblings and I were kids (in the 60s) we had dessert once a month (not counting the coffee cake dad made on Sundays). These days nary a pie recipe gets published that my father doesn’t want to try, especially when I’m around to make the crust. He made this delicious crumble pie from one in Sunset Magazine a few days ago and it was half gone by noon. There are three of us. The pie serves 12. Did I say it was half gone by noon? You get the picture.

Apple Cranberry Currant Crumble Pie Recipe

  • Yield: Makes 10-12 servings.

Ingredients

  • 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

Method

1 Combine the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump.

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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.

Recipe from Sunset Magazine.

17 Comments

  1. Gary

    I tried your apple cranberry pie last year at Christmas, and it was a big winner with the crowd. I adapted it to a 9″ x 13″ glass pan to serve twenty.

    The crumble here must also be wonderful. The combination of apple and cranberry at holiday time is great, especially here in Connecticut where it gets quite cold out.

  2. Kari

    Elise,

    Thank you so much for posting this recipe! This was my first year contributing to Thanksgiving dinner, and I made this pie. My family raved about it, my dad had two pieces, and I even talked them into keeping the leftovers (quite a feat when you consider that they’re all very careful about eating right). THANK YOU! :)

  3. Amity

    This pie was FANTASTIC!! My dried currants didn’t seem to want to plump in the brandy, no matter how long I left them to soak, but it still came out wonderfully. My favorite part was that the insides were thick, so that when you cut the first piece, it didn’t all collapse into the empty space in the pan. Thanks! You made our Thanksgiving excellente!

  4. Amy

    Elise,
    This pie looks wonderful, but I have some family members who won’t be thrilled (to say the least) to hear that there’s brandy or any kind of alcohol in it. Is there something else I can use? Thanks!

  5. James

    I made this pie after picking lots of Granny Smith apples. I soaked the currents in triple sec (the didn’t plump much), and accidentally discarded the liquor. The pie turned out so well…the sweetness from the apples matched the tart cranberries very well. I could barely let the pie set for 2 hours, but it was worth it since the pie held up very well and did not collapse. Yet another excellent receipe from your site Elise!

  6. Annie

    What an outstanding pie. VERY rich, only need a little slice to go a long way. I soaked the currants for about 2 hours, since I was busy preparing other aspects of Thanksgiving dinner and they softened nicely and the brandy got very brown. Also used a combination of our local Cortland and Northern Spy apples, which held up nicely and contributed great flavor. This is one keeper for my recipe file.

  7. Claudia

    I would love to try this recipe, as well as the other apple/cranberry 2 crust pie, but I can’t have the brandy! What would be a good substitute? Any suggestions would be appreciated!

    Note from Elise: Just skip the brandy and soak the currants in water.

  8. Kelly

    I just made this last night, and like a previous comment mentioned, could barely wait the two hours to try a slice. A-ma-zing! I let the pie sit in the turned off oven for about 30 minutes after it was done baking so the crust could have some more time to set. I love how well it holds up after slicing! This is definitely on the menu for Thanksgiving. :)

  9. Godzirra

    Hi, I stumbled upon this recipe and it looks fantastic! Just wondering, can I omit the crust and just make it as a crumble? How would I go about doing that?

    I don’t see why that wouldn’t work. Just skip the crust and put the fruit mixture in a pie pan, top with the crumble, and cook until bubbly, about an hour. ~Elise

  10. anna

    I did not make the crust, but OMG this is so good. All of my pies from now on will be crumble pies. I also could not find currants, went to trader joes and whole foods, no currants. So i just used raising steeped in apple juice. It was amazing. I made two pies and after thanksgiving dinner and eating a whole turkey between 4 adults we still ate a whole pie.

  11. Karin Mahnke

    This is the most wonderful pie! I used frozen cranberries, but let them thaw. Also, it took about 65 minutes in the oven. I highly recommend this recipe. I will buy some frozen cranberries to keep on hand, so I can make this recipe a little later in the year.

  12. Rachel

    This is just excellent. I made it as a crumble (no pie shell, baked in a pyrex dish) after reading the comments–45 minutes of baking, about an hour of setting time, and it was delicious. Thanks so much! I’ve tried a few of your recipies now, and they’ve all been good.

  13. rod main

    we have two types of basic crumble mix,
    first is a 3-2-1 mix, which is three parts flour, 2 parts butter and 1 part sugar. i find it dry so when i make crumble i use a 2-2-1 mix which is 2 parts flour and butter and one part sugar,

    as i said this is only a basic crumble mix, some times i add corn flakes to the crumble, another time i might add rice bubbles to the mix.. but for a mate he loves when i add musli to the crumble. even adding walnuts makes it taste better,,

  14. Babette Hogan

    We LOVED this pie. We soaked the currants in the brandy overnight and used organic dried cranberries (which seemed very plump) instead of fresh or frozen, which seemed to work out fine. We also used one pear. We added some vanilla powder to the crumble top. I like commenter Rod Main’s recommendation for adjusting the proportions on the crumble, but we were also pleased with the 3-2-1 mix of this recipe.

  15. CaT

    I accidentally found your site and now I have made many of the pastries. Cookies, cakes, pies. Amazing!!
    Last night I made this pie, without the bottom crust. It tasted very good, but a little too sweet for me. Would it be possible to half the amount of sugar that you use for mixing with the fruit?
    Thank you!

    Sure, I don’t see why you couldn’t halve the sugar. ~Elise

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