apple cranberry currant sour cream crumble pie

How To Make apple cranberry currant sour cream crumble pie

• 1

  Combine the sherry and the currants in a small bowl. Let sit for at least an hour, until currants are nice and plump.
• 2

  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.
• 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 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).
• 4

  Bake on bottom rack until juices bubble, 55 to 65 minutes. If pie browns too quickly, cover loosely with foil.
• 5

  Let the pie cool for 2 to 3 hours. Makes 10-12 servings.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card