Francine's Texas Cuisine

 

Apple-Cranberry-Current Pie with French Topping   1/4 cup brandy 1/4 cup currants 1 1/2 cups fresh or thawed frozen cranberries 1 1/4 cups granulated sugar (approx) 6 tablespoons plus 1 cup unbleached or regular all-purpose flour 1 tablespoon grated orange peel 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds) 2/3 cup firmly packed brown sugar 1/2 cup (1/4 pound) butter or margarine, cut into chunks   1. 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. 2. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries. 3. In a large bowl, mix sugar, 6 tablespoons flour, orange peel, 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. 4. 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. 5. Bake on the bottom rack of a 375 degree oven 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. 6. Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges.

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