I am back blogging after a bit of a summer hiatus. I’d like to talk about pie. When fall and back-to-school rolls around, I naturally think about fall desserts. When I’m thinking about desserts, how can I not think of pies when my daughter insists upon making them often? She continually searches for fabulous recipes for pie, but when she found this one, I said, “search no longer.” It’s absolutely the best recipe for apple pie I’ve ever tasted—ever. We’re not quite sure where this recipe came from, but here it is, in all of its glory. Happy Fall!
Apple Cranberry Currant Pie with French Topping
¼ cup brandy
¼ cup currants
1½ cups fresh or thawed frozen cranberries
About 1¼ cups granulated sugar
6 tablespoons plus 1 cup unbleached or regular all-purpose flour
1 tablespoon orange zest, finely shredded
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
6 cups (about 2¼ pound) Granny Smith apples, sliced peeled
10-inch pie pastry for a single-crust pie
⅔ cup firmly packed brown sugar
½ cup (¼ pound) butter or margarine, cut into chunks
In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day.
Preheat oven to 375°F. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.
In a large bowl, mix 1¼ cups granulated sugar, 6 tablespoons flour, orange zest, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle evenly with reserved brandy.
In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12-inch pizza pan or 10 x 15-inch baking pan.
Bake on the bottom rack until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil.
Set pie, uncovered, on a rack until cool to touch, 2½ to 3 hours. Cut into wedges.