Apple Cranberry Currant Pie W Lemon Nutmeg Crust Recipe

Ingredients for Apple Cranberry Currant Pie W Lemon Nutmeg Crust

• Unbleached All Purpose Flour
• 1/2 cup granulated sugar + 1 tbsp granulated sugar (for sprinkling) + 1/4 cup brown sugar
• 1 tsp salt
• Lemon Zest
• 1/4 tsp ground nutmeg
• Unsalted Butter
• 1/4 cup ice water + 1 tbsp lemon juice (for filling)
• 6 cups peeled and sliced apples (about 6 medium)
• Dried Cranberries
• Dried Currant
• Quick Cooking Tapioca
• 1 tsp ground cinnamon

How to Make Apple Cranberry Currant Pie W Lemon Nutmeg Crust

1. **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.
2. Pulse until the mixture resembles coarse crumbs.
3. With the food processor running, slowly add 1/4 cup ice water until the dough forms moist clumps.
4. Gather the dough into two balls, flatten into disks, wrap in wax paper, and refrigerate for at least 30 minutes.
5. Preheat oven to 400°F (200°C). Position oven rack in the lower third of the oven.
6. On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
7. Trim and crimp the edges, leaving a 1/2-inch overhang.
8. **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.
9. Pour the filling into the pie crust.
10. Roll out the second disk of dough into a 12-inch circle and place it over the filling. Crimp the edges decoratively.
11. Cut several slits in the top crust to allow steam to escape.
12. Sprinkle with 1 tbsp granulated sugar.
13. Bake for 60-70 minutes, or until the crust is golden brown, the apples are tender, and the juices are bubbling thickly.
14. Let cool for at least 20 minutes before serving.