Best 7 Extra Large Apple Cranberry Ginger Pie Recipes

APPLE CRANBERRY SLAB PIE

Steps:

• Make the crust: In a food processor, briefly pulse together 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 just moist enough to hold together. Form dough into two balls, one about 2/3 of dough and the other the remaining 1/3 of dough. Wrap each with plastic and flatten into disks. Refrigerate at least 1 hour and up to 2 days before rolling out and baking.
• Lightly flour a work surface and remove the plastic wrap from the larger dough ball. Using a lightly floured rolling pin, roll out the dough ball to a 12-by-16-inch rectangle, dusting with flour if dough sticks. (Leave smaller dough ball in the fridge.) Transfer rolled-out dough to a 9-by-13-inch baking dish. Carefully line the pan with dough, pressing it into bottom of pan and completely up the sides. Crimp the top edges. Chill dough in fridge until ready to fill.
• Roll out remaining dough ball to a 10-by-13-inch rectangle, dusting with flour if dough is sticking. Using a decorative cookie cutter (like apples, leaves or hearts), cut out dough shapes. Reroll scraps if necessary to use up as much dough as possible. 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: In a large bowl, 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.

CRANBERRY PIE

Steps:

• For the crust: Add the flour, cranberries, sugar and salt to a food processor and pulse to combine. Add the butter, pulsing until you have pea-sized pieces. Mix together the vodka and apple cider vinegar in a small bowl. Add 3 tablespoons of the vodka mixture to the flour mixture and pulse, adding more of the vodka mixture a tablespoon at a time as needed, until the dough comes together when gently pinched (you may not need to add all of it). Dump the dough onto a sheet of plastic wrap, flatten into a disc and wrap tightly. Refrigerate for at least 1 hour and up to overnight.
• Put the dough on a lightly floured work surface and roll into a 1/4-inch-thick round. Use the rolling pin to help guide the dough into a 9-inch pie plate. Press gently into the corners of the pie plate and crimp the edges decoratively. Refrigerate for 1 hour.
• Arrange an oven rack in the bottom third of the oven and preheat to 375 degrees F. Prick the bottom of the dough all over with the tines of a fork. Place a piece of parchment on top of the dough and fill with pie weights or baking beans. Bake for 20 minutes, then remove the parchment and pie weights and bake until golden around the edges and light golden in the center, an additional 25 to 30 minutes. Cool completely.
• For the filling: Add 2 tablespoons triple sec to a small bowl and sprinkle the gelatin over top; set aside.
• Add the cranberries, orange zest and juice, ginger, 1/2 cup sugar and remaining 2 tablespoons triple sec to a small saucepan and place over medium-high heat. Bring to a boil and continue to cook until the cranberries begin to pop and break down, about 10 minutes. Remove the saucepan from the heat and stir in the gelatin mixture until completely dissolved and combined. Transfer the mixture to a blender and let cool slightly, then puree until very smooth. Pour into a large bowl and set aside to cool to room temperature, stirring occasionally.
• When the mixture has cooled, add the heavy cream to a stand mixture fitted with a whisk attachment. Beat on high, streaming in the remaining 1 tablespoon of sugar slowly, until the mixture reaches stiff peaks. Stir one-third of the whipped cream into the cranberry mixture to lighten it. Then fold the cranberry mixture into the remaining whipped cream until no streaks remain. Add the filling to the pie crust. Cover loosely with plastic wrap and refrigerate for at least 3 hours and up to overnight.
• For the decorations: Before serving, beat the egg white together with 1 tablespoon water. Toss the cranberries in the egg white mixture, then drain completely using a wide-mesh strainer. Put the sugar in a medium bowl, add the cranberries and toss to coat completely. Transfer to a parchment-lined baking sheet to dry.
• Pile whipped cream in the center of the pie, top with the cranberries and sprinkle with the orange peel strips.

CRANBERRY APPLE PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Refrigerate while preparing filling., In a large bowl, combine the sugar and next 6 ingredients. Add apples and cranberries; toss gently. Spoon filling into prepared pie plate; dot with butter., Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake for 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 45-50 minutes longer.

APPLE GINGER CRANBERRY PIE

Steps:

• In a large bowl, stir together the apples, cranberries, crystallized ginger, sugar, salt, flour, lemon juice.
• Pour into 9" deep dish pie shell lined with pastry.
• Cut remaining crust into strips and weave on top of pie to create lattice top, or place whole crust onto top and cut slits in top for venting.
• Bake at 400°F for 1 hour in lower third of oven, covering edges with foil if getting too dark.
• Transfer to rack for cooling, serve with vanilla ice cream.

MOM'S CRANBERRY APPLE PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fit a pie crust into a 9-inch pie dish and arrange sliced apples into crust. Spread cranberries over apples. Whisk sugar, cornstarch, and cinnamon in a small bowl and sprinkle mixture over cranberries. Distribute butter pieces over pie filling. Place remaining crust over filling, crimp both crusts together, and cut several slits into top crust to vent steam.
• Bake until pie is browned and fruit filling is bubbling, 45 minutes to 1 hour.

APPLE-GINGER-CRANBERRY CRISP

Steps:

• In large bowl, mix all filling ingredients. Let stand 30 minutes.
• Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Spoon apple mixture into pan.
• In medium bowl, mix 1 cup flour, the oats, 1/2 cup brown sugar and the ginger. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle evenly over apples.
• Bake 40 minutes or until apples are tender when pierced with fork and topping is golden brown. Serve with ice cream.

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.