Apple Cranberry Currant Crumble Pie

Apple crumble pie with sliced apples, dried cranberries and currants, in a buttery crust with a brown sugar streusel topping.

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Yield: Makes 8 servings

Ingredients

Topping:

  • 3/4 cup flour
  • 1/2 cup packed brown sugar (light or dark)
  • 6 Tbsp butter

Filling:

  • 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

 

Method

1 Peel and slice the 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.

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2 Soak the currants in brandy: 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 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.

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4 Preheat oven to 375°F.

5 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.

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Add the apples and cranberries to the sugar mixture and toss to coat. Add the currants and brandy to the mixture.

6 Put apple filling into pie shell, top with streusel topping: Heap filling into unbaked pie pastry. Sprinkle topping over the filling. Set pie on a baking sheet to catch the juices.

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7 Bake: Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.

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

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Comments

  • Liz Ward

    Fresh currants would work just as well, right? Would I need to add more liquid if I am not soaking the currants? And what would be a good substitute for the brandy, (not something I have on hand :) )?

    • Elise Bauer

      Hi Liz, great question! I haven’t tried making the pie with fresh currants so don’t know what to tell you. I don’t think you need to add more liquid if you are using fresh currants. Just skip the brandy if you don’t have it, the pie will be flavorful enough.

  • Anya B.

    This is an INCREDIBLE pie. I’ve used this recipe 7 times in the past year because it’s too good to make only during the holidays. (: however, I’ve never made this pie with currants and brandy. But I don’t feel like anything is missing from the recipe when I make it without those two things. I’ve made this pie with both frozen crusts and hand made crusts, orange zest and mandarin zest, a hint of cloves, and a few different types of apples. It’s hard to mess up this recipe. It’s the best pie I’ve ever had, and all of the people I’ve made it for have agreed!

  • LiNH

    To the person who asked about the alcohol, I make this without the currents/brandy and it is delicious as is; every place I take it, people rave about it :)

  • 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

  • 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.

  • 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,,

  • 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.

  • 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.

  • 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.

  • 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

  • Aaron

    The best pie I’ve ever made. I love how sweet and tart play off each other in this one. Thanks!

  • Nina

    Any tips to make this gluten free? Thanks Elise!

  • 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. :)

  • 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.

  • 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.

  • 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!

  • 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!

  • 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!

  • 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! :)

  • 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.