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.

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.

Love apple pie? Check out these apple pie recipes!

Apple Cranberry Currant Crumble Pie Recipe

  • Prep: 20 minutes
  • Cook: 1 hour
  • 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 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.

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.

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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22 Comments / Reviews

  • 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 :) )?

  • 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

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