APPLE-GINGER-CRANBERRY PIE

APPLE-GINGER-CRANBERRY PIE image

Yield 8 slices

Number Of Ingredients 15

Ingredients

Dough:
2 1/2 cups flour
1/2 tsp. salt
2t sugar
2 sticks cold unsalted butter, cut into 1-inch pieces
3-4T ice water
Filling:
4 lb. Golden Delicious apples, peeled, cored and thinly sliced
1 1/2 c cranberries
1/4 c chopped crystallized ginger
3/4 c sugar
1/4 t. salt
3T all-purpose flour
1T lemon juice
Sugar for sprinkling

Steps:

Dough: Combine in a food processor: 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. Filling: Combine 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, cut out a lattice top. Keep dough on the lattice cutter and freeze for 5 minutes. Remove dough from 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 top with sugar. Bake until the crust is golden and the filling bubbles (about 1 hour). Cover edges with aluminum foil if they begin to get too dark. Transfer the pie to a wire rack and cool for 1 hour before serving.