-
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
Preheat oven to 375u00b0. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.
-
3
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.
-
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 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.
-
7
If making it up to 1 day ahead, cover and chill. To warm the cold pie, bake uncovered in a 350u00b0 oven 10 to 15 minutes.
