They say that as you get older you develop more of a sweet tooth. If my parents are any test of this theory, I would have to say, yes this does indeed seem to be true.
When my siblings and I were kids (in the 60s) we had dessert once a month (not counting the coffee cake dad made on Sundays). These days nary a pie recipe gets published that my father doesn’t want to try, especially when I’m around to make the crust.
He made this delicious crumble pie (with a few minor changes from one in Sunset Magazine) a few days ago and it was half gone by noon. There are three of us. The pie serves 12. Did I say it was half gone by noon?
Apple Cranberry Currant Crumble Pie Recipe
Ingredients:
Topping:- 3/4 cup flour
- 1/2 cup packed brown sugar (light or dark)
- 6 Tbsp butter
- 6 cups sliced peeled Granny Smith apples (about 2 1/4 pounds)
- 2 teaspoons lemon juice or apple cider vinegar
- 1/4 cup brandy
- 1/4 cup dried currants
- 1 cup fresh or thawed frozen cranberries, rinsed and drained
- 3/4 cup granulated sugar
- 4 Tbsp all-purpose flour
- 1 Tbsp finely grated orange zest
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 9-inch frozen pie shell (I recommend our super easy, super flaky, sour cream pastry crust)
Read More: Apple Cranberry Currant Crumble Pie
