EXTRA LARGE APPLE CRANBERRY GINGER PIE
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.
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Shin Sama
[email protected]This pie is a must-try for any apple pie lover. The combination of apples, cranberries, and ginger is simply divine.
Nancy SE vA
[email protected]This pie is a little too sweet for my taste, but I still enjoyed it. I think it would be perfect served with a dollop of whipped cream.
saddeeque Muhammad
[email protected]I'm not a baker, but this pie was surprisingly easy to make. I followed the recipe exactly and it turned out perfectly.
Toto Mcycle
[email protected]I've tried several different apple cranberry pies, and this one is by far the best. The ginger adds a unique and delicious flavor.
M Tanisa
[email protected]This pie is so easy to make, and it's always a hit with my friends and family.
Abel Dawit
[email protected]I made this pie for my family's Thanksgiving dinner, and everyone loved it. The crust was perfectly flaky and the filling was bursting with flavor.
Amir Sahabzada
[email protected]This pie was a disaster. The crust was soggy and the filling was bland.
Vida Dzakpasu
[email protected]I'm not a big fan of cranberries, but I loved this pie. The ginger flavor really balanced out the tartness of the cranberries.
Omolara Success
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious pie that's perfect for a special occasion.
JAN Art & Calligraphy
[email protected]I used a pre-made crust to save time, and the pie still turned out great. I'll definitely be making this again.
Taiyeeb Ahmed
[email protected]The filling was a little too tart for my taste, but otherwise this pie was great.
Gary Wright
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The extra-large size is perfect for feeding a large group.
Neo Junior
[email protected]This pie was a huge hit at my holiday gathering! The flavors of apple, cranberry, and ginger were perfectly balanced, and the crust was flaky and delicious.