Tart apples and cranberries are tempered with a nutty, sweet streusel and a hint of cardamom.
Addendum to my review,
I added extra cardamom because I love cardamom. I also used whole cardamom seeds crushed. I highly recommend upping the cardamom if you are a fan.
So good! I made with blueberries instead of cranberries, so I skipped the “pulse in a processor” step. Just added the blueberries whole. I also didn’t make “tiny rectangles” of the apples. I just did narrow slices and rough chopped them ever so slightly. After the pie baked, I was surprised to find no juice overflowing onto the baking sheet, as other reviewers had stated. In fact, there was no visible juice at all. So I checked the recipe again, and noticed that in the step where the cranberries get pulsed, you also add 3/4 cup of sugar. Oops! So, my pie had only 6 tablespoons of sugar in the filling. I did use the full amount of sugar in the crumble topping. Served with vanilla ice cream, this pie was absolutely outstanding! It didn’t need the extra sugar. My family loved it just as I made it.
The crystallized ginger with the blueberries and apples was a superb combination. I will definitely make this one again.
Made this at Thanksgiving and got rave reviews. It was a delightful bright note at the end of a rich meal. I added some orange zest and a dash of walnut butters to the filling. It would be amazing served warm with vanilla ice cream. (That’s how we ate the leftovers.) I will absolutely make this again.
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.
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