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Recipe

Ginger-Spice Cranberry-Apple Streusel Pie

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Scott Phillips

Servings: 8

Tart apples and cranberries are tempered with a nutty, sweet streusel and a hint of cardamom.

Ingredients

For the streusel

  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped lightly toasted walnuts
  • 1/4 tsp. table salt
  • 3 oz. (6 Tbs.) unsalted butter, melted

For the filling

  • 4 tart baking apples, such as Granny Smith or Pink Lady (11/2 to 2 lb.)
  • 6 oz. fresh or thawed frozen cranberries (1-3/4 cups)
  • 3/4 cup plus 6 Tbs. granulated sugar
  • 1 oz. (3-1/2 Tbs.) all-purpose flour
  • 1 Tbs. finely chopped crystallized ginger
  • 1/4 tsp. ground cardamom
  • 1/4 tsp. ground cinnamon
  • 1 blind-baked All-Butter Piecrust 

Nutritional Information

      Calories (kcal) : 610
      Fat Calories (kcal): 220
      Fat (g): 25
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 4.5
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 55
      Sodium (mg): 190
      Carbohydrates (g): 94
      Fiber (g): 4
      Protein (g): 6

Preparation

  • Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.

Make the streusel

  • In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside.

Make the filling

  • Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles. In a food processor, pulse the cranberries with 3/4 cup of the sugar until coarsely chopped. In a large bowl, combine the remaining 6 Tbs. sugar with the flour, ginger, cardamom, and cinnamon, breaking up ginger clumps with your fingers. Toss in the cranberry mixture and apples.
  • Mound the filling into the piecrust. Sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle.
  • Put the pie on the heated baking sheet and bake until the streusel is deeply browned and the filling is bubbling vigorously at the edges of the pie, 65 to 75 minutes. Check every 20 minutes, and if the pastry edge or the streusel browns before the filling is done, loosely cover the top or edges of the pie as needed with aluminum foil.
  • Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

Reviews

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Reviews

  • user-3547017 | 11/23/2014

    This pie is the best, and turned out perfectly even with minimal pie baking experience. I substituted Jonagold for Granny Smith apples and fresh blueberries for the cranberries.

  • EllaJean | 07/06/2014

    This is probably my favorite pie, great combination of flavours with the apple, cranberry and crystallized ginger. I have made it many times and the only reason I give it a 4 rather than 5 is because the pie crust is always tough by time the pie is cooked.

  • unewsuzy | 11/29/2013

    Made this last night for Thanksgiving. Liked the tart sweetness after a rich meal. The crust was too crisp so would try not pre-baking it next time. Also will up the candied ginger so there is more throughout the pie. Used granny smith apples from our tree and did not add the 6Tbs sugar to the apples. There was a lot of streusel topping and would like more texture so think I will keep the same amount of nuts but use only 3/4 of the flour/sugar mixture. Going to make these changes for our Sunday after Thanksgiving dinner with friends.

  • elizm121 | 11/24/2011

    This is the best pie I've ever tasted and my family won't stop talking about how goot it was! It's a wonderful addition to our usual Thanksgiving family tradition.

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