EXTRA LARGE APPLE CRANBERRY GINGER PIE

EXTRA LARGE APPLE CRANBERRY GINGER PIE image

Yield 24 People

Number Of Ingredients 22

Ingredients

For the crust:
3 3/4 cups all-purpose flour (450 grams)
1 teaspoon fine sea salt (6 grams)
3 sticks plus 6 tablespoons butter, preferably a high-fat, European-style butter, chilled and cut into 1/2-inch pieces (15 ounces/425 grams)
6 to 8 tablespoons ice water, more as needed
FOR THE FILLING
6 3/4 pounds apples, preferably a mixture of Gala, Golden Delicious and Granny Smith, peeled, cored and sliced 1/4-inch thick (21 cups/about 3 kilograms)
1 1/2 packed cups light brown sugar (300 grams)
3/4 cup maple syrup
1 cup dried cranberries (150 grams)
6 tablespoons instant tapioca (75 grams)
3 tablespoons dark rum
1 1/2 teaspoons finely grated lemon zest (3 grams)
2 tablespoons lemon juice
1 tablespoon grated fresh ginger (18 grams)
1 1/4 teaspoons fine sea salt (9 grams)
2 1/4 teaspoons ground cinnamon (6 grams)
3/4 teaspoon grated nutmeg
2 tablespoons unsalted butter, diced small (1 ounce/28 grams)
1 large egg, lightly beaten
1 tablespoon heavy cream
1 1/2 tablespoons Demerara sugar (20 grams)

Steps:

In a food processor, pulse flour and salt. Add butter and pulse until mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until mixture is moist enough to hold together. Form dough into two balls,(2/3 and 1/3 of dough). Wrap with plastic, flatten into disks and refrigerate at least 1 hour and up to 2 days. Lightly flour a work surface. Roll out the larger dough ball to a 12-by-16-inch rectangle. Line the pan, pressing dough into bottom of pan and completely up the sides. Crimp the top edges. Chill until ready to fill. Roll out remaining dough ball to a 10-by-13-inch rectangle and, sing a decorative cookie cutter (like apples, leaves or hearts), cut out dough shapes. Transfer cutouts to a small baking sheet. Return baking pan and sheet to refrigerator to chill while you prepare filling. Heat oven to 425 degrees. Arrange a wire rack in the lowest position in the oven. Place a large rimmed baking sheet on the floor of the oven to preheat. Make the filling: combine apples, sugar, maple syrup, cranberries, tapioca, rum, lemon zest and juice, ginger, salt, cinnamon and nutmeg. Let mixture stand 10 minutes. Pour filling into bottom pie crust and dot with 2 tablespoons diced butter. Arrange dough cutouts on top of apple mixture, overlapping it slightly and making sure several cutout edges touch sides of pan. Whisk together egg and cream. Brush over crust; sprinkle with Demerara sugar. Move rimmed baking sheet from oven floor to lowest rack. Place pie pan on baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees. Continue baking until crust is golden brown and juices are bubbling thickly, 40 to 60 minutes longer. Loosely tent top of pie with foil if crust browns before filling is ready. Transfer pie to a wire rack to cool completely before serving.