1 ½ cup cranberries (fresh or thawed frozen)
1 ¼ cup sugar
¼ cup currants or raisins soaked until plump in
¼ cup brandy
6 T flour
¾ tsp. cinnamon
½ tsp nutmeg
¼ tsp salt
5-6 apples (about 2 ¼ lb.) pealed and sliced
pastry for 9 -10 in. single crust pie (page 64) baked blind for 10-12min.
¾ cup flour
½ cup firmly packed brown sugar
½ cup butter, cut into chunks
Preheat oven 375
In a small bowl, mix ¾ cup flour and brown sugar. Cut in butter with a pastry blender or hands until mixture is in small lumps. Set aside
Sort cranberries and discard any bruised or decaying ones. Rinse and drain.
In a large bowl, mix 1 ¼ cup sugar, 6 T flour, cinnamon, nutmeg and salt. Lift currants from brandy with a slotted spoon and save brandy. Add cranberries, currants and apples to flour mixture and mix well. Pour filling into partially baked pie shell. Drizzle evenly with reserved brandy. Sprinkle reserved topping over top of cranberry filling.
Put pie dish on a cookie sheet lined with foil. Bake on the bottom rack until apples are cooked and juices are bubbly. Be careful not to over cook crust edges. If browning too quickly, cover loosely with foil.
Cook pie until warm. Serve with a scoop of vanilla or apple ice cream