Apple Cranberry Currant Crumble Pie

Starting today I am going to post the recipes that I will be using for Thanksgiving this year. I am hosting my parents this year at my apartment in Virginia and I couldn't be more excited. I first came across this recipe on Simply Recipes and then my mother found it in her copy of Sunset Living in the West. We have made crumbles in our house since before I can remember so this seems like the perfect crowd pleaser. If of course we remove the cinnamon and nutmeg, as in the recipe below.

Ingredients

• 1/4 cup brandy
• 1/4 cup currants
• 1 1/2 cups fresh or thawed frozen cranberries
• 1 cup granulated sugar
• 6 tbsp plus 1 cup all purpose flour
• 1 tbsp finely shredded orange zest
• 1/4 tsp salt
• 6 cups peeled and slice Granny Smith apples
• 10-inch Pie Pastry
• 2/3 cup packed brown sugar
• 1/2 cup butter, cut into chunks

In a small bowl, combine brandy and currants. Let stand until currants are plump.

Preheat oven to 375F. In a large bowl mix sugar, 6tbsp flour, orange zest, and salt. With a slotted spoon add currants to sugar mixture, add cranberries and apples and mix well. Pour filling into pie pastry and drizzle with leftover brandy.

In a second bowl mix 1 cup flour, brown sugar, and butter until mixture forms small lumps. Sprinkle topping over filling. Bake in oven until juices bubble; about one hour. Let pie cool about 2 hours, cut into wedges and serve.