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.

Photography Credit: Elise Bauer

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.

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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.

For more information on which apple varieties are best for baking, check out our Guide to Apples.

Apple Cranberry Currant Crumble Pie

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Apple Cranberry Currant Crumble Pie Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Coolin time: 2 hours
  • Yield: Makes 8 servings



  • 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



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.

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 3/4 cup of flour and 1/2 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.

5 Toss apple slices with sugar, flour, zest, spices, brandy, currants: In a separate large bowl mix 3/4 cup white sugar with 4 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.

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.

7 Bake: 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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Recipe slightly adapted from Sunset Magazine.

Apple Cranberry Currant Crumble Pie

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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24 Comments / Reviews

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Did you make it? Rate it!

  1. Susan

    The amounts for sugar and flour are different in the ingredient list than they are in the instructions. I went with the lesser amounts.

    Show Replies (1)
  2. 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 :) )?

    Show Replies (1)
  3. 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!


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  4. 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 :)

  5. 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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