1/4 cup brandy
1/4 cup currants
1 1/2 cups cranberries
1 1/4 cups sugar
6 tablespoons flour
1 tablespoon orange peel grated
3/4 teaspoon cinnamon ground
1/2 teaspoon nutmeg ground
1/4 teaspoon salt
6 cups Granny Smith apple peeled
pie crust
French Topping
1 cup flour
2/3 cup brown sugar, packed
1/2 cup butter
Instructions
In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to one day
Sort cranberries and discard any that are bruised or decayed. Rinse and drain them.
In a large bowl, mix sugar, 6 tablespoons flour, orange peel, cinnamon, nutmeg and salt. With a slotted spoon, lift the currants from the brandy. Reserve the brandy. Add currants, cranberries and apples to the sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10 inch pie pastry in pan. Drizzle evenly with reserved brandy.
In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12 inch pizza pan.
Bake on the bottom rack of a 375 degree oven until juices bubble around the edges and through the topping, about 55 to 65 minutes. If pie browns too quickly, cover with foil.
This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.
Yields: 6 Servings
Sunset Magazine, November 2000
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