No ImageApple Cranberry Currant Crumble Pie

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  1. 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 :) )?

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  2. 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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  3. 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 :)

  4. 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

  5. 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.

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