Apple Pear Cranberry Ginger Pie Recipe

Hey Lovelies!


I know that Thanksgiving is over buuuuuuut.... You're gonna need a pie for Christmas, yeah? New Years? Valentine's Day? Today at 4pm? GREAT! Cause this one is a winner!

Lliam and I went to his boss' house for Thanksgiving this year and they just asked us to bring dessert. Of course I got really excited which became four days of, "Oooh, what about <insert new idea here>, hon?!" Lliam (such a good sport) thought a Pear Cranberry Ginger Pie sounded yummy so eventually I went with that and threw some apples in that needed using.

This pie had a TON of flavor. And if you can tell, I use a crap ton of filling! Always-- my pies weigh like 175 pounds. I also decided on an almond ginger streusel topping and I was just really happy with the results.


TIP #1: You'll need a 4 oz. tub of crystalized ginger. You'll want to chop it up-- about medium size. If you chop it too large, you'll have big chewy tire-like chunks of ginger in there. Too small and it'll disintegrate into the filling. A medium chop will give you little 'zingers' of flavor. And after you dice up the tub, make sure to save 1/3 c. of chopped ginger for your streusel topping! :)


TIP #2: You CAN use a pre-made crust but I highly recommend making your own pie dough on this one. There's soooo much filling, I feel like a homemade crust will be sturdier. If you do use a pre-made, I would consider par baking it first to give it a bit more strength.


TIP #3: You will need a 9 1/2 inch pie plate to hold this pie.


TIP #4: You typically want to use a medium ripeness for your pears. Too ripe, you'll have mush in your pie. Too hard, you'll miss flavor & they'll take forever to bake. If your pears are a little bit too ripe, cut into bigger chunks like I did in the first picture.

Unfortunately, we took the pie to Thanksgiving so I didn't get any photos of the inside. Wah wah! But she's awfully purty on the outside! (I mean, if she needs a dating profile pic, we're totally covered).

So here you go! I hope you enjoy!! And please feel free to subscribe & share as the Christmas Spirit leads... ;)


INGREDIENTS:


PIE CRUST:

4 1/2 cups all-purpose flour

1 T + 1 tsp sugar

2 tsp coarse salt

1 lb. (4 sticks) cold unsalted butter, cut into small pieces

1⁄2 cup ice water


FILLING:

4 lbs. Jonagold Apples, peeled and thinly sliced

4 large Bosc pears, peeled and sliced

1 1/4 c. sugar

Zest of 1 orange

1/4 c. fresh squeezed orange juice

1 1/2 T. cinnamon

1 1/2 T. ginger

1/2 tsp cardamom

1/3 c. cornstarch

3 oz. crystalized ginger, chopped (about 1 c.)*

8 oz. fresh cranberries


STREUSEL:

1/2 c. butter, room temperature

1 c. brown sugar

1 1/3 c. flour

1/2 tsp. ginger

1/2 tsp. cinnamon

1 oz. crystalized ginger, chopped (about 1/3 c.)*

1 c. sliced almonds


EGG WASH:

1 egg yolk

2 T. water


MAKE THE STREUSEL:

1) Throw the butter, brown sugar, flour, ginger and cinnamon in a mixing bowl. Work the dough with your hands until you have small chunks of dough. Lightly mix in the ginger and almonds. Refrigerate until ready to use.


MAKE THE EGG WASH:

In a small cup, lightly beat together the egg yolk and water with a fork. Set aside.


TO MAKE THE CRUST:

1) Add, flour, sugar and salt to the bowl of a food processor. Add the butter and pulse quickly for about 10 seconds.


2) With the ice water in hand, let the machine run and add the ice water through the feed tube in a slow, steady stream until the dough just comes together. By the time the water runs out, your dough should be mixed to the correct consistency and ready. The dough should not be wet or sticky.


3) Turn the dough out onto a clean work surface. Knead for a few seconds, if needed, to get the dough to come together. Divide the dough in three and wrap each third in plastic wrap, shaping them into flattened disks. Chill at least 1 hour. (This recipe makes three crusts so feel free to throw the other two crusts in a plastic bag and throw them in the freezer for another time).


TO MAKE THE FILLING:

1) Throw the apples, pear, sugar, orange zest, orange juice, cinnamon, ginger and cardamon into a large mixing bowl. Mix throughly so spices are mixed in evenly. Sprinkle the cornstarch all over the top and mix again. Gently stir in the ginger & cranberries.

TO ASSEMBLE:


1) Preheat oven to 425. Roll out the dough and place crust in the pie plate. Crimp the edges. Brush the edges with egg wash.


2) Carefully pour the filling into the pie crust. Lightly press down and corral the apples & pears if need be-- there's a lot of fruit to get in there!


3) Put streusel on top of the filling. Press down gently if needed. Cover any bare spots.


4) Cover the pie with aluminum foil, making sure no edges are peaking out. Place pie on a baking sheet and bake for 20 minutes. Lower the temperature to 350 and bake for an hour. Remove the aluminum foil and bake for another 5 minutes. Rotate the baking sheet


*TIP: You'll need a 4 oz. tub of crystalized ginger. You'll want to chop it up-- about medium size. If you chop it too large, you'll have big chewy tire-like chunks of ginger in there. Too small and it'll disintegrate into the filling. A medium chop will give you little 'zingers' of flavor. :)


*TIP: You CAN use a pre-made crust but I highly recommend making your own pie dough on this one. There's soooo much filling, I feel like a homemade crust will be sturdier. If you do use a pre-made, I would consider par baking it first to give it a bit more strength.

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