Fall is in the air, there is no doubt about. Early morning temperatures are starting to drop below freezing and the leaves are beginning to change colors. The staff here at Ryan Motors wanted to find a great “fall” recipe for you and your friends or family. This Apple Cranberry Currant Crumble Pie tastes great and is an excellent choice for any get together.
- 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
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 10×15 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.
This recipe is from this link.
At Ryan Motors, vehicles may be our profession, but people are our passion