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Ginger-Spice Cranberry-Apple Streusel Pie

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Serves 8

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

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 

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.

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

Photo: Scott Phillips

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.

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.

I just tested this pie for Thanksgiving and it was as delicious as it looked! The bottom crust was easy to make and held up well to the apple/cranberry mixture. The crystallized ginger flavor gave it an added bonus and the topping was fabulous. I will make it again for Thanksgiving!

Fantastic! I substituted raisins for the cranberries because I had them and have three invitations for Thanksgiving (if I bring the pie!)

My husband, children and I all agree that this is the best pie we have ever eaten!! I have made it several times, and it is fabulous!! A real keeper!

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