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

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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”
READY IN:
1hr 55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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