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Gingered Apple - Cranberry Pie

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Submitted by Jolene_Broz

Double-crust apple cranberry pie with crystallized ginger, lemon zest, and allspice. Decorated with pastry leaves and finished with demerara sugar for sparkle.

YIELD

8 servings

PREP

20 min

COOK

70 min

READY

90 min

This apple pie takes a sharp left turn from the usual cinnamon-heavy version. Crystallized ginger brings a warm, spicy bite that builds differently than ground spices. Fresh cranberries add bursts of tart, ruby-colored fruit that cut through the sweetness of the apples. And lemon zest brightens the whole filling with a citrus edge.

Tart apples are a must here. Granny Smith, Pippin, or McIntosh have the acidity to stand up to a full cup of sugar and ⅓ cup of candied ginger without turning cloying. Sweet apples like Fuji would make this pie one-note.

The double crust gets decorated with pastry cutout leaves and berries made from scraps, brushed with cream, and finished with a crunch of demerara sugar. It’s a holiday centerpiece pie that tastes best served slightly warm with lemon whipped cream.

Chef Tips

  • Slice apples thin and lengthwise. Thick wedges don’t cook through in the bake time and leave hard spots.
  • Chop the crystallized ginger finely. Large pieces create overpowering hot spots in an otherwise balanced filling.
  • Pile the fruit high in the center. It settles as it bakes, and a flat pie looks underfiiled.
  • Start at high heat for 15 minutes to set the crust, then drop the temperature for the remaining bake. This prevents a soggy bottom.

Variations

  • Add ½ cup toasted walnuts to the filling for a nutty crunch throughout.
  • Replace allspice with ½ teaspoon cardamom for a more aromatic, Scandinavian-inspired twist.
  • Use a lattice top instead of a solid crust to let the cranberry color show through.

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
9 inch double crust
5 5
LARGE EACH APPLES
tart, (pippin, granny smith, or mcintosh , suggested.)
79
CUP ML CRYSTALLIZED GINGER (CANDIED)
finely chopped *
1 237
CUP ML CRANBERRY
fresh, coarsely chopped
1 1
EACH LEMON
finely grated zest
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 237
CUP ML SUGAR
½ 2.5
TEASPOON ML ALLSPICE
ground
3 45
TABLESPOONS ML BUTTER
, in bits
2-3
TABLESPOONS HEAVY WHIPPING CREAM
1 15
TABLESPOON ML DEMERARA SUGAR
or raw sugar (to 2 tbsp) *
1 237
CUP ML WHIPPED CREAM
lemon

Directions

Preheat oven to 425F degrees.

Peel, core, and thinly slice apples, lengthwise.

On a lightly floured surface, roll out the larger pastry portion into an 11-inch round.

Fit carefully into a 9-inch pie pan. Trim the pastry so there is about 1 inch overhang.

Fold the overhang under and press it down against the pan rim.

Roll out the remaining pastry into a 10-inch round for the top crust.

Set the prepared pie pan and top crust aside.

In a large bowl combine the apples, ginger, cranberries and lemon zest.

In a small bowl toss together the flour, granulated sugar, salt, and allspice.

Add to the bowl of fruit and toss well.

Arrange the fruit in the prepared pan, piling it high in the center.

Dot with the butter.

Brush the pastry rim with water and lay the top crust over the fruit.

Press down around the rim, then trim and flute or leave a plain edge.

Make 2 or 3 slits in the top.

Press together the pastry scraps and roll out ⅛ inch thick.

Cut out leaf and berry shapes and use to decorate the pie.

Brush the top with cream where you wish to place decorations.

Press the leaves and berries in place.

Lightly brush the crust, including the decorations, with cream.

Sprinkle with demerara or raw sugar.

Bake for 15 minutes.

Reduce heat to 350℉ (180℃) degrees and continue baking until the crust is golden and the fruit is tender when pierced through one of the slits, 50 to 55 minutes longer.

Transfer to a rack to cool.

Serve slightly warm or at room temperature.

Accompany with the Lemon Whipped Cream.

Serves 8-10.

NOTE: This pie tastes best when slightly warm, but it can be baked 3 or 4 hours in advance and served at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 319g (11.3 oz)
Amount per Serving
Calories 606 37% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 287mg 12%
Total Carbohydrate 32g 32%
Dietary Fiber 4g 16%
Sugars g
Protein 7g
Vitamin A 11% Vitamin C 26%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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