1/2 cup (1/4 lb.) butter or margarine, cut into chunks
How to Make It
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°. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.
In a large bowl, mix 1 1/4 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- by 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, 2 1/2 to 3 hours. Cut into wedges.
If making it up to 1 day ahead, cover and chill. To warm the cold pie, bake uncovered in a 350° oven 10 to 15 minutes.
This is a real keeper! Nine appreciative adults indulged at Christmas dinner. I made one change to the recipe and made it a two crust pie instead of using the brown sugar topping. I'll make. This one of my go- to recipes
Outstanding! This pie really turned out great. I'm not surprised at all that the author used to bake pies near Glacier National Park, as that place is home to several of the best pie places in the country.