Apple Cranberry Currant Crumble Pie Recipe

Ingredients

• 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
• 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
•  

Directions

1 Combine the brandy and the currants in a small bowl. Let sit for at least an hour, until currants are plump.

 2 Preheat the oven to 375 ° C. 1 cup sugar in a large bowl mix 6 tablespoons of white flour, orange peel, cinnamon, nutmeg and salt. Use a slotted spoon to transfer from black currant brandy (reserve brandy) and sugar mixture. Add the cranberries and apples and mix well. Pour the filling into uncooked pie dough and sprinkle with reserved brandy.

3 In another bowl, combine 1 cup flour with the sugar 2 / 3 cup coffee. Add butter and cut with pastry blender or rub with fingers until mixture forms small lumps. Sprinkle filling over the filling. Located in a pie with aluminum foil lined baking pan 10x15 inches (to catch the juice).

4 Bake in lower rack until juices bubble, 55-65 minutes. If the cake browns too quickly, cover loosely with foil.
 
5 Set pie on rack, uncovered, to cool for 2 to 3 hours.