Recipes Desserts Pies Tarts and Pastries Apple-Ginger-Cranberry Pie
Apple-Ginger-Cranberry Pie

Apple-Ginger-Cranberry Pie

Apple-Ginger-Cranberry Pie is rated 4.5 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 60 minutes
Servings: 8

Our pie combines two favorite autumn flavors–apple and cranberry–with crystallized ginger, which adds a sweet tang. Be sure to chill the dough before rolling it out. This allows the butter to firm up and lets the dough relax, which helps prevent shrinking. The juicy fruit may bubble over in your oven, so you might want to set the pie dish on a baking sheet.

Ingredients:

For the dough:

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 2 tsp. sugar
  • 16 Tbs. (2 sticks) cold unsalted butter, cut into
      1-inch pieces
  • 3 to 4 Tbs. ice water

For the filling:

  • 4 lb. Golden Delicious apples, peeled, cored and
      thinly sliced
  • 1 1/2 cups cranberries
  • 1/4 cup chopped crystallized ginger
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 3 Tbs. all-purpose flour
  • 1 Tbs. fresh lemon juice
  • Sugar for sprinkling

Directions:

To make the dough, in a food processor, combine the flour, salt and sugar and pulse once to blend. Add the butter and process in short pulses until pea-size crumbs form, 20 to 25 seconds. While pulsing, gradually add the ice water until large, moist crumbs form, about 10 seconds more. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.

Turn the dough out onto a lightly floured surface, divide in half and form each piece into a 5-inch disk. Cover with plastic wrap and refrigerate for at least 1 hour.

Remove one of the dough disks from the refrigerator and let stand for 5 minutes. Place the dough between 2 sheets of lightly floured waxed paper and roll out into a 12-inch round about 1/8 inch thick. Brush off the excess flour. Transfer the dough to a 9-inch deep-dish pie dish and fit the dough into the dish. Trim the edges, leaving a 1/2-inch overhang. Cover with plastic wrap and freeze for 15 minutes.

Position a rack in the lower third of an oven and preheat to 400°F.

To make the filling, in a large bowl, stir together the apples, cranberries, crystallized ginger, sugar, salt, flour and lemon juice. Transfer to the pie shell.

On a floured surface, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick. Using a lattice cutter according to the manufacturer's instructions, cut out a lattice top. Keep the dough on the lattice cutter and freeze for 5 minutes. Remove the dough from the freezer and carefully invert the lattice onto the filling. Tuck the top crust under the edge of the bottom crust and press to seal. Sprinkle the top with sugar.

Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with aluminum foil if they begin to get too dark. Transfer the pie to a wire rack and let cool for 1 hour before serving. Serves 8.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Holiday Favorite I first made this pie 4 years ago for Thanksgiving. Since then it has become a must have for every Thanksgiving, Christmas, and neighborhood gatherings. Recipe stands on it;s own, my only embellishment is a complete top crust with a cream wash and Turbinado Sugar instead of a lattice.
Date published: 2016-11-16
Rated 4 out of 5 by from apple ginger cranberry pie I think overall this pie is a good idea for some variety around the holidays but there are a few kinks to work out. First you probably will not need as much ingredients as they give you, I had quite a bit of the "stuffing" left over. Second it is quite bitter which may be good for people who don't like there desserts too sweet but either way I would serve something with it such as ginger ice cream, which I also recommend, which balances out the tartness of the berries. You could also make the pies one day but wait to serve it till the next day. There is no dairy so it will hold well and the tartness decreases some the next day. But a good recipe nonetheless.
Date published: 2012-12-08
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