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

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Steps

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Crust: combine flour , sugar , salt , zest , nutmeg & butter in food processor.

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Blend until mixture resembles coarse meal.

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Add lemon juice as a stream with motor on & process until moist clumps form.

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Gather dough into 2 balls , flatten into disks.

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Wrap each disc in wax paper and refrigerate for at least 30 minute.

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Position oven rack in lowest third of oven & preheat to 400f roll out 1 disc of dough to 12 inch round and place in 9 in pie dish.

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Trim to leave 1 / 2 inch overhang.

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Pie filling: combine all ingredients and spoon into crust.

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Roll out 2nd dough disk to 12-inch round and place atop pie filling.

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Crimp edges decoratively.

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Cut several slits to allow steam to escape.

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Sprinkle w / remaining sugar.

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Bake until crust is golden brown , apples are tender and juices bubble thickly , about 1 hour and 10 minutes.

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Cool 20 minutes before serving.

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Ingredients

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unbleached all-purpose flour, sugar, salt, lemon zest, nutmeg, unsalted butter, lemon juice, apples, dried cranberries, dried currant, quick-cooking tapioca, cinnamon