Zutaten für Apple Cranberry Currant Pie W Lemon Nutmeg Crust
- 2 1/2 cups + 2 tbsp all-purpose flour
- 1 cup + 1 tbsp granulated sugar, 1/4 cup brown sugar
- 1 tsp salt
- zest of 1 lemon
- 1/4 tsp ground nutmeg
- 1 cup (2 sticks) cold unsalted butter
- 1 tbsp lemon juice
- 6 cups peeled and sliced apples
- 1 cup fresh or frozen cranberries
- 1/2 cup currants
- not found in recipe
- 1 tsp ground cinnamon
- 1/4 cup ice water
- 1/4 tsp ground allspice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apple Cranberry Currant Pie W Lemon Nutmeg Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Apple Cranberry Currant Pie W Lemon Nutmeg Crust
- **Make the Crust:** In a food processor, combine 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp salt, zest of 1 lemon, 1/4 tsp ground nutmeg, and 1 cup (2 sticks) cold unsalted butter, cut into cubes.
- Pulse until the mixture resembles coarse crumbs.
- With the food processor running, slowly add 1/4 cup ice water until the dough forms moist clumps.
- Gather the dough into two balls, flatten into disks, wrap in wax paper, and refrigerate for at least 30 minutes.
- Preheat oven to 400°F (200°C). Position oven rack in the lower third of the oven.
- On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
- Trim and crimp the edges, leaving a 1/2-inch overhang.
- **Make the Filling:** In a large bowl, combine 6 cups peeled and sliced apples (about 6 medium), 1 cup fresh or frozen cranberries, 1/2 cup currants, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tbsp all-purpose flour, 1 tsp ground cinnamon, 1/4 tsp ground allspice, and 1 tbsp lemon juice.
- Pour the filling into the pie crust.
- Roll out the second disk of dough into a 12-inch circle and place it over the filling. Crimp the edges decoratively.
- Cut several slits in the top crust to allow steam to escape.
- Sprinkle with 1 tbsp granulated sugar.
- Bake for 60-70 minutes, or until the crust is golden brown, the apples are tender, and the juices are bubbling thickly.
- Let cool for at least 20 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
183g
Fat
73g
Carbs
27g
