Apple Cranberry Currant Sour Cream Crumble Pie

JoSele Swopes


I just love the different things you can do with Apples, Cranberries, and Currants....Nothing like Apples and Berries for the Holidays...Nothing like a nice piping hot cup of Christmas Wine and a piece of pie setting along side a blazing fire...I found this on line in group recipes....Though I have made my changes to what my family likes in pie...

pinch tips: How to Make a Pie Shell & Lattice Top





30 Min


1 Hr


1/4 c
cream sherry
1/4 c
dried or fresh black currants
1 1/2 c
cranberries, fresh
1 c
6 Tbsp
flour + 1 cup
1 Tbsp
orange zest, grated
3/4 tsp
allspice, ground
1/8 tsp
nutmeg, ground
1/4 tsp
6 c
granny smith apples (sliced thin)
1/4 c
sour cream
pastry for a single-crust pie (10 inch)
2/3 c
brown sugar, firmly packed
1 stick
unsalted butter, cracked

Directions Step-By-Step

Combine the sherry and the currants in a small bowl. Let sit for at least an hour, until currants are nice and plump.
Preheat oven to 375°. In a large bowl mix 1 cup white sugar with 6 Tbsp flour, orange zest, allspice, nutmeg, and salt. Move currants from sherry with slotted spoon (set sherry aside) to the sugar mixture. Add cranberries and apples, sour cream, and mix well. Pour filling into unbaked pie pastry and drizzle with the reserved sherry.
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 fork until the mixture forms small clumps. Sprinkle topping over the filling. Set pie in a foil-lined 10x15 inch cookie sheet (to catch all of the excess juices).
Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
Let the pie cool for 2 to 3 hours.

Makes 10-12 servings.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Other Tag: Quick & Easy