When my siblings and I were kids (in the 60s) we had dessert once a month (not counting the coffee cake dad made on Sundays). These days nary a pie recipe gets published that my father doesn’t want to try, especially when I’m around to make the crust. He made this delicious crumble pie (with a few minor changes from one in Sunset Magazine) a few days ago and it was half gone by noon. There are three of us. The pie serves 12. Did I say it was half gone by noon? You get the picture. For more information on which apple varieties are best for baking, check out our Guide to Apples.
Love Apple Pie? Check Out These Apple Pie Recipes!
Mile High Deep Dish Apple Pie Classic Apple Pie Apple Slab Pie Sour Cream Apple Pie
3/4 cup flour 1/2 cup packed brown sugar (light or dark) 6 tablespoons butter
Filling:
6 cups (about 2 1/4 pounds) Granny Smith apples, peeled and sliced 2 teaspoons lemon juice or apple cider vinegar 1/4 cup brandy 1/4 cup dried currants 1 cup fresh or thawed frozen cranberries, rinsed and drained 3/4 cup granulated sugar 4 tablespoons all-purpose flour 1 tablespoon orange zest, finely grated 1/2 teaspoon ground cinnamon 1/8 teaspoon nutmeg 1/4 teaspoon salt 1 (9-inch) frozen pie shell (I recommend our super easy, super flaky sour cream pastry crust.)
Add the apples and cranberries to the sugar mixture and toss to coat. Add the currants and brandy to the mixture. Set pie on rack, uncovered, to cool for 2 to 3 hours.
