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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Fruit / Difficulty: Easy / Number of Servings: 0 |
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Directions: in a small bowl combine brandy and currants for 1 hour or until plump.
in a small bowl combine the 1 1/4 cups sugar, 6 tablespoons of flour, orange peel, cinnamon, nutmeg and salt. with a sloted spoon, lift currant from brandy, reserve the brandy. add the currants, cranberries and apples to the sugar mixture and mix well. pour the filling into the pie crust. pour the reserve brandy over the mixture.
mix 1 cup flour and brown sugar, add the chopped butter and pulse in the food processor until small lumps appear. sprinkle evenly over the apple mixture.
bake on the bottom rack at 375 for 55 to 65 minutes. cool completely before serving
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