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

• Crust
• cups unbleached all-purpose flour↗2 1⁄3
• tablespoon sugar↗1
• teaspoon salt↗1
• teaspoon lemon zest↗1
• teaspoon nutmeg↗1⁄2
• cup unsalted butter, cut in 1/2-inch pieces↗1
• tablespoons lemon juice↗3
• Pie Filling
• lbs apples, peeled, cored & cut in chunks (Braeburn & granny smith work well)↗2 1⁄4
• cup sugar↗2⁄3
• tablespoon sugar↗1
• cup dried cranberries↗1⁄3
• cup dried currant↗1⁄3
• tablespoons quick-cooking tapioca2
• teaspoon nutmeg↗1⁄2
• teaspoon cinnamon↗1

Step-by-step instructions

1. 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. 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. 3

   Pie Filling: Combine all ingredients (except 1 T sugar) and spoon into crust.

4. 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. 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.