Apple, Cranberry, Currant Pie W/ Lemon-Nutmeg Crust
photo by msmia
- Ready In:
- 1hr 55mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Crust
- 551.96 ml unbleached all-purpose flour
- 14.79 ml sugar
- 4.92 ml salt
- 4.92 ml lemon zest
- 2.46 ml nutmeg
- 236.59 ml unsalted butter, cut in 1/2-inch pieces
- 44.37 ml lemon juice
-
Pie Filling
- 1020.58 g apples, peeled, cored & cut in chunks (Braeburn & granny smith work well)
- 157.80 ml sugar
- 14.79 ml sugar
- 78.78 ml dried cranberries
- 78.78 ml dried currant
- 29.58 ml quick-cooking tapioca
- 2.46 ml nutmeg
- 4.92 ml cinnamon
directions
- 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.
- 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.
- Pie Filling: Combine all ingredients (except 1 T sugar) and spoon into crust.
- 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.
- Bake until crust is golden brown, apples are tender and juices bubble thickly, about 1 hour and 10 minutes. Cool 20 minutes before serving.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
msmia
United States