Apple, Cranberry, Currant Pie W/ Lemon-Nutmeg Crust |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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This comes from Bon Appetit, October '93 issue I make it for Thanksgiving every year & have to give out the recipe every time. Hope everyone else enjoys Ingredients:
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 |
Directions:
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.
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