Recipe: Cranberry Apple Candied Ginger Pie
This fresh pie with warm flavours is the perfect way to finish off a rich meal.
- ¼ cup cornstarch
- 1 cup sugar
- Pinch of salt
- ½ cup water
- 1 bag cranberries (12 oz package)
- 2 medium apples, peeled, sliced about ¼-inch thick and cut into ½-inch pieces
- ¼ cup candied ginger, roughly chopped into small pieces
- 2 tbsp butter (salted or unsalted, use what you have on hand)
- ¼ cup cream
Roll out the bottom crust and place into your pie plate. Refrigerate while preparing the filling.
In a two quart pan, whisk together cornstarch, sugar, and salt. Add the water, whisking to prevent lumps. Bring to a boil, stirring until liquid is smooth and bubbling.
Add in cranberries, apple slices, and chopped candied ginger. Combine, and stir for about five minutes until the berries have popped and the mixture thickens. Remove from heat and add the butter, stirring until melted.
If you're making a decorative crust, allow filling to cool to room temperature before filling pie. Cover your pie with the top crust, and apply decorative shapes using a little bit of cream brushed on the back of the pieces. Refrigerate your decorated pie for thirty minutes before baking.This will help preserve the shape of your decorations.
If you're doing a lattice or plain double-crust pie, you can go ahead and add the filling to the bottom crust now (you don't need to worry about chilling it before baking). Top with the upper crust, sealing edges with a bit of cream or beaten egg wash. If you're doing a completely covered pie, cut in a few small vents with the tip of a knife to allow steam to escape.
Brush cream or egg wash over top of pie, sprinkle with sugar if you like. Bake at 350F degrees for one hour or until the crust is golden brown.
Allow to stand at least thirty minutes before serving.