Apple Cranberry Currant Pie W Lemon Nutmeg Crust Recipes

MOM'S CRANBERRY APPLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
• Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.

APPLE, CRANBERRY, CURRANT PIE W/ LEMON-NUTMEG CRUST

Steps:

• 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.