Moroccan Apple Pie

Moroccan Apple Pie
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Kitchen Team

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1 store bought pie crust 6 Granny Smith apples, peeled, cored and thinly sliced
1/2 cup currants
2 tsp. lemon zest
2 tbsp. lemon juice
1 vanilla bean, split
1 tsp. ground cinnamon
1 tsp. ground cardamom
1/2 cup dark brown sugar
3 tbsp. all-purpose flour
3 tbsp. butter


  1. On lightly floured work surface, roll one-half of pie dough into an 11-inch circle. Arrange crust in 9-inch glass pie pan and trim excess edges with knife.
  2. Preheat oven to 400 °F. In a large bowl toss apples and sultanas with lemon zest and lemon juice. Set aside.
  3. Place the dough attachment in the Bowl. Blend the vanilla bean scraping, cinnamon, cardamom, brown sugar and flour on 1, mixing well to combine. Add butter and blend again on 1 until crumbly. Add the mixture to the apple slices and toss well to combine.
  4. Mound apple mixture into pie pan. Roll out remaining pie dough into an 11-inch circle and arrange on top of apples. Crimp edges to seal and cut slits to vent steam.
  5. Bake for 35 to 40 minutes until apples are tender and crust is golden. Let set for 10 minutes before serving.

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