Apple-ginger-cranberry pie

Posted: Wednesday, December 16, 2009

For the dough:

Emil Henry's 10-1/2-inch artisan ruffled pie dish, from Williams-Sonoma,1-800-541-2233), has a capacity of 1-1/4 quarts. Use it for making Williams-Sonoma Kitchen's Apple-Ginger-Cranberry Pie: "Be sure to chill the dough before rolling it out. This allows the butter to firm up and lets the dough relax, which helps prevent shrinking. The juicy fruit may bubble over in your oven, so you might want to set the pie dish on a baking sheet."

2-1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons sugar

2 sticks (8-ounces) cold unsalted butter, cut into

1-inch pieces

3 to 4 tablespoons ice water

For the filling:

4 pounds Golden Delicious apples, peeled, cored and thinly sliced

1-1/2 cups cranberries

1/4 cup chopped crystallized ginger

3/4 cup sugar

1/4 teaspoon salt

3 tablespoons all-purpose flour

1 tablespoon fresh lemon juice

Sugar for sprinkling

To make the dough -- in a food processor, combine the 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 teaspoon 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 degrees.

To make the filling -- in a large bowl, stir together the 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 according to the manufacturer's instructions, cut out a lattice top.

Keep the dough on the lattice cutter and freeze for 5 minutes. Remove the dough from the 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 the top with sugar. Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with aluminum foil if they begin to get too dark.

Transfer the pie to a wire rack and let cool for 1 hour before serving.

Serves 8.

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