1 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
5 apples, preferably Golden Delicious, peeled, halved, cored and sliced about 1/4-inch thick, 2 to 2 1/2 pounds
1 cup cranberries, fresh or frozen (it is not necessary to thaw frozen berries)
1/2 cup dried currants
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
DIRECTIONS:
Preheat the oven to 425 degrees F. Roll out half of the dough for the bottom crust and fit it into a 9-inch pie pan. Roll out the remaining dough for the top crust and set it aside on a sheet of waxed paper.
In a large bowl stir together the sugar, flour, cinnamon and salt until evenly mixed. Add the apples, cranberries, currants and lemon juice. Using your hands, toss and mix until all the fruit is evenly coated with the sugar mixture. Pour the fruit into the dough-lined pan, mounding it slightly in the center. Scatter the butter over the fruit. Cover with the top crust, then trim and flute the edges. With the point of a sharp knife, slash several vents in the top for steam to escape.
Bake for 25 minutes, then reduce the heat to 350 degrees F and continue baking for 40 to 50 minutes longer, or until the crust is browned, the juices are bubbling and the fruit seems tender when pierced with a knife through one of the vents.
Serve warm or at room temperature.
