Got this recipe from Leah over at ScrapGal…I loved this pie. It was apple-y but without the traditional cinnamon. It’s tart & light and yum!
Apple-Cranberry-Ginger Pie
from the Williams-Sonoma Kitchen
Crust:
2 1/2 cups all purpose flour
1/2 tsp salt
2 tsp sugar (I added a bit more sugar than this to the crust to make it sweeter)
16 Tbs (2 sticks) cold unsalted butter, cut in pieces
3-4 Tbs ice water
Filling:
4lb golden delicious apples, peeled, cored and thinly sliced (Leah suggested using half goldens and half granny smith apples, so that’s what I did. The golden delicious turn apple-saucey in the pie so it’s nice to have some firm granny-smith chunks to bite into. I also didn’t use 4 full pounds of apples…I used 4 grannies and 4 goldens)
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
1. Make the pie crust.
2. In a large bowl, stir together all of the filling ingredients and transfer to the pie shell (9")
you can cut a lattice top, or roll out the top crust and cut out shapes (small circles or stars or leaves). Tuck the top crust under the edge of the bottom crust and press to seal. Sprinkle the top with sugar.
3. Bake at 400 for about 1 hr (until the crust is golden and the filling is bubbling), cover the edges if they begin to get dark.
4. Transfer to a wire rack and let cool 1 hr before serving.