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 (with a few minor changes 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
- 3/4 cup flour
- 1/2 cup packed brown sugar (light or dark)
- 6 Tbsp butter
- 6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds)
- 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 (I recommend our super easy, super flaky, sour cream pastry crust)
1 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.
2 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.
3 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.
4 Preheat oven to 375°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.
5 Sprinkle topping over the filling. Set pie on a baking sheet to catch the juices.
6 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.
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