Apple Cranberry Currant Crumble Pie Recipes
APPLE CRANBERRY CURRANT CRUMBLE PIE
Steps:
- 1. Combine the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump. 2. Preheat oven to 375°F. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt. Use a slotted spoon to transfer currants from brandy (reserve the brandy) to the sugar mixture. Add cranberries and apples and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved brandy. 3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch baking pan (to catch the juices). 4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil. 5. Set pie on rack, uncovered, to cool for 2 to 3 hours.
APPLE CRANBERRY CURRANT SOUR CREAM CRUMBLE PIE
I just love the different things you can do with Apples, Cranberries, and Currants....Nothing like Apples and Berries for the Holidays...Nothing like a nice piping hot cup of Christmas Wine and a piece of pie setting along side a blazing fire...I found this on line in group recipes....Though I have made my changes to what my...
Provided by JoSele Swopes
Categories Fruit Desserts
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Combine the sherry and the currants in a small bowl. Let sit for at least an hour, until currants are nice and plump.
- 2. Preheat oven to 375°. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, allspice, nutmeg, and salt. Move currants from sherry with slotted spoon (set sherry aside) to the sugar mixture. Add cranberries and apples, sour cream, and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved sherry.
- 3. In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or fork until the mixture forms small clumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch cookie sheet (to catch all of the excess juices).
- 4. Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
- 5. Let the pie cool for 2 to 3 hours. Makes 10-12 servings.
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- Mix the brandy and the currants in a measuring cup and set aside to soak until the currants are plump, about an hour.
- In a medium mixing bowl combine 1 cup all-purpose flour, 2/3 cup brown sugar and 1/2 cup unsalted butter. Blend until the butter forms small lumps. You can use your fingers or a pastry blender, whatever works best for you.
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- Combine brandy and currants in a small bowl. Let sit for at least an hour, until currants are plump.
- Preheat oven to 375°F. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt. Use a slotted spoon to transfer currants from brandy (reserve the brandy) to the sugar mixture. Add Nature's Eats Cranberries and apples and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved brandy.
- In another bowl mix 1 cup flour with ⅔ cup of brown sugar. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined 10 x 15 inch baking pan (to catch the juices).
- Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil. Set pie on rack to cool, uncovered, for 2 to 3 hours.
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- Preheat oven to 375°F. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, cinnamon, nutmeg, and salt. Use a slotted spoon to transfer currants from brandy (reserve the brandy) to the sugar mixture. Add cranberries and apples and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved brandy.
- In another bowl mix 1 cup flour with 2/3 cup of brown sugar. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch baking pan (to catch the juices).
- Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
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