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

• 2 13 cups unbleached all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon lemon zest
• 12 teaspoon nutmeg
• 1 cup unsalted butter, cut in 1/2-inch pieces
• 3 tablespoons lemon juice
• 2 14 lbs apples, peeled, cored & cut in chunks (Braeburn & granny smith work well)
• 23 cup sugar
• 1 tablespoon sugar
• 13 cup dried cranberries
• 13 cup dried currant
• 2 tablespoons quick-cooking tapioca
• 12 teaspoon nutmeg
• 1 teaspoon cinnamon

1. Crust: Combine flour, sugar, salt, zest, nutmeg & butter in food processor.
2. Blend until mixture resembles coarse meal.
3. Add lemon juice as a stream with motor on & process until moist clumps form.
4. Gather dough into 2 balls, flatten into disks.
5. Wrap each disc in wax paper and refrigerate for at least 30 minute.
6. 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.
7. Trim to leave 1/2 inch overhang.
8. Pie Filling: Combine all ingredients (except 1 T sugar) and spoon into crust.
9. Roll out 2nd dough disk to 12-inch round and place atop pie filling.
10. Crimp edges decoratively.
11. Cut several slits to allow steam to escape.
12. Sprinkle w/ remaining sugar.
13. Bake until crust is golden brown, apples are tender and juices bubble thickly, about 1 hour and 10 minutes.
14. Cool 20 minutes before serving.

flour, sugar, salt, lemon zest, nutmeg, unsalted butter, lemon juice, apples, sugar, sugar, cranberries, currant, tapioca, nutmeg, cinnamon

Taken from www.food.com/recipe/apple-cranberry-currant-pie-w-lemon-nutmeg-crust-159609 (may not work)