Apple Cranberry Currant Pie W Lemon Nutmeg Crust
Indulge in the comforting flavors of autumn with this Apple Cranberry Currant Pie featuring a zesty Lemon Nutmeg Crust. This recipe combines tart Granny Smith or Honeycrisp apples, vibrant cranberries, and sweet dried currants for a perfectly balanced filling, kissed with cinnamon and nutmeg. The buttery, homemade crust is elevated with a hint of lemon zest and warm nutmeg, creating a fragrant and flaky base for this luscious pie. Topped with a golden egg wash and optional coarse sugar, each slice is as beautiful as it is delicious. Perfect for holidays or cozy gatherings, this pie is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. A show-stopping dessert with layers of flavor, this is not just a pie—it’s an edible celebration!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 0.5 teaspoons Salt
- 1 cup Unsalted butter
- 6 tablespoons Ice water
- 1 tablespoon Lemon zest
- 0.5 teaspoons Ground nutmeg
- 5 medium Apples (Granny Smith or Honeycrisp)
- 1 cup Fresh cranberries
- 0.5 cup Dried currants
- 0.5 cup Brown sugar
- 0.25 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 tablespoon Lemon juice
- 1 large Egg
- 1 tablespoon Milk
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, salt, lemon zest, and nutmeg for the crust.
Cut the butter into small cubes and add to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Peel, core, and slice the apples into thin wedges. In a large bowl, combine the apples, fresh cranberries, dried currants, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss until the fruit is evenly coated.
On a floured surface, roll out one of the chilled dough discs into a 12-inch circle. Fit it into a 9-inch pie dish, ensuring it covers the bottom and sides.
Pour the fruit filling into the prepared crust, spreading it out evenly.
Roll out the second dough disc into another 12-inch circle. Lay it over the filling and trim any excess. Seal the edges by pinching or crimping decoratively.
Cut a few slits into the top crust to allow steam to escape.
Whisk together the egg and milk to make an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet to catch any drips and bake for 55-60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool for at least 2 hours before slicing to allow the filling to set.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 46.2 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 306 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
