Apple Cranberry Currant Crumble Pie Recipes

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APPLE CRANBERRY CURRANT CRUMBLE PIE



APPLE CRANBERRY CURRANT CRUMBLE PIE image

Categories     Apple

Yield 10-12

Number Of Ingredients 13

1/4 cup brandy
1/4 cup dried currants
1 1/2 cups fresh or thawed frozen cranberries, rinsed and drained
1 cup granulated sugar
6 Tbsp plus 1 cup of all-purpose flour
1 Tbsp finely grated orange zest
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds)
10-inch pie pastry for a single-crust pie
2/3 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, cut into chunks

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



Apple Cranberry Currant Sour Cream Crumble Pie image

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

1/4 c cream sherry
1/4 c dried or fresh black currants
1 1/2 c cranberries, fresh
1 c sugar
6 Tbsp flour + 1 cup
1 Tbsp orange zest, grated
3/4 tsp allspice, ground
1/8 tsp nutmeg, ground
1/4 tsp salt
6 c granny smith apples (sliced thin)
1/4 c sour cream
1 pastry for a single-crust pie (10 inch)
2/3 c brown sugar, firmly packed
1 stick unsalted butter, cracked

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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  • 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.
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