The pie crust recipe is from Simply Recipes and the recipe for the pie from Fine Cooking magazine. I made a few minor changes to the recipes. I usually make pumpkin and apple pies at Thanksgiving. I like to try new pie recipes and I think this one is excellent. The tartness of the cranberries is a delicious contrast with the sweet, nutty streusel topping. I also like the addition of crystallized ginger, apple pie spices and cardamom to the apples.
For the pie crust (yields 2 9″ pie crusts, freeze one for later)
2 & 1/2 cups all-purpose flour
1 cup unsalted butter, very cold, cut into small pieces and place in freezer for 15 minutes.
1 teaspoon salt
1 teaspoon sugar
4-8 tablespoon ice water
1. Combine flour, salt and sugar in a food processor and pulse to mix. Add the cold butter pieces and pulse, about 8-10 times, until the mixture resembles a coarse meal. Add ice water 1 tablespoon at a time, pulsing until mixture begins to clump together. Dough should hold together but still be a bit crumbly.
2. Remove the dough, divide and knead into 2 disks. Sprinkle with flour, wrap the dough and let rest in fridge for 1 hour. Freeze one for later.
3. Remove dough from the fridge and let it rest for 10-15 minutes to soften before rolling out.
4. Lightly flour the counter before rolling out the pie crust. Position the rolling pin on the middle of the dough and roll away from yourself. Ease up on the pressure as you get near the edge to keep it from getting too thin. Lift up the dough and make 3/4 quarter turns as you continue to roll out the dough to about 13-14″ diameter for a 9″ pie pan. Try rubbing flour on the rolling pin to help with the dough if it becomes sticky.
5. Transfer the pie dough to the plate by gently folding it in half and unfolding it on the plate. Trim the overhanging dough to about 1″ and fold it under itself. Crimp the edge and prick the bottom of the crust all over with a fork. Refrigerate for at least one hour or overnight.
6. Blind bake the crust in a 425 degree oven for 15 minutes, reduce the heat to 375 and bake for 15 minutes longer. Line the pie crust with foil and fill it with dried beans or pie weights. Bake until the bottom looks dry but is not quite done and the edges are light golden. Let cool on rack while you prepare the streusel and filling.
For the streusel
1 cup all purpose flour
3/4 cup packed light brown sugar
3/4 cup chopped lightly toasted pecans and walnuts
1/4 teaspoon sea salt
6 tablespoons unsalted butter, melted
For the filling
4 Granny Smith apples
6 ounces fresh cranberries
3/4 cup sugar plus 6 tablespoons
3 & 1/2 tablespoons all purpose flour
1 teaspoon apple pie spice(Penzey’s)
1/4 teaspoon ground cardamom
1 tablespoon finely chopped crystallized ginger chips(The Ginger People)
Preheat the oven to 350 degrees. Position a rack in the center of the oven.
1. Make the streusel. In a medium bowl, combine the flour, sugar, walnuts and salt. Using your fingers blend the butter into the flour mixture and set aside.
2. Make the filling. Peel, core and quarter each apple. Cut each quarter lengthwise into 1/4″ slices and then cut each slice crosswise into 4 pieces.
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 tablespoons of sugar with the flour, ginger, apple pie spice and cardamom, breaking up the clumps with with your fingers. Toss in the cranberry mixture and apples.
3. Mound the filling into the pie crust. Sprinkle the streusel topping over the apple mixture. You can press the streusel between your fingers to make small lumps as you sprinkle.
4. Put the pie on a baking sheet lined with parchment paper and bake until the streusel is deeply browned and the filling is bubbling at the edges of the pie, 65 to 75 minutes. Check the pie every 20 minutes, if it is browning too quickly cover with piece of aluminum foil.
5. Transfer to a rack and cool before serving. This pie can be stored at room temperature for up to 2 days.