Apple, Cranberry, Currant Pie W/ Lemon-nutmeg Crust

Total Time: 1 hr 55 mins Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 2 1/3 cups unbleached all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon lemon zest
• 1/2 teaspoon nutmeg
• 1 cup unsalted butter, cut in 1/2-inch pieces
• 3 tablespoons lemon juice
• 2 1/4 lbs apples, peeled, cored & cut in chunks (braeburn & granny smith work well)
• 2/3 cup sugar
• 1 tablespoon sugar
• 1/3 cup dried cranberries
• 1/3 cup dried currant
• 2 tablespoons quick-cooking tapioca
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon

Recipe

• 1 crust: combine flour, sugar, salt, zest, nutmeg & butter in food processor. blend until mixture resembles coarse meal. add lemon juice as a stream with motor on & process until moist clumps form. gather dough into 2 balls, flatten into disks. wrap each disc in wax paper and refrigerate for at least 30 minute.
• 2 position oven rack in lowest third of oven & preheat to 400°f roll out 1 disc of dough to 12 inch round and place in 9 in pie dish. trim to leave 1/2 inch overhang.
• 3 pie filling: combine all ingredients (except 1 t sugar) and spoon into crust.
• 4 roll out 2nd dough disk to 12-inch round and place atop pie filling. crimp edges decoratively. cut several slits to allow steam to escape. sprinkle w/ remaining sugar.
• 5 bake until crust is golden brown, apples are tender and juices bubble thickly, about 1 hour and 10 minutes. cool 20 minutes before serving.