RECIPE. Jan 6, 2011

Apple Cranberry Ginger Pie

This creation happened because I misheard my sister when she informed me that my mom had purchased a cranberry apple pie. She had actually said my mom was adding cranberries to an apple pie but I wasn’t really listening. The minute the words “apple” and “cranberry” were out of her mouth I believe I had to wipe the drool off my face. Cranberries and apples in a pie? Sounded exquisitely delicious. It is also the second time cranberries have been the primary photo on this blog. Maybe I am slightly in love with the deep red color these berries bring to the table. My sister came over to help me make this creation for a few friends who were coming over for dinner. While making the filling I discovered I had crystalized ginger and couldn’t resist adding this to the mix.

On reflection, I might have cooked the filling a bit before putting it in the pie crust as it wasn’t as solid as I like a pie filling to be. It was more like a fruit crumble but it really didn’t matter how it looked because it tasted incredible. I finished it off with a dollop of maple yogurt and could have easily eaten the whole pie myself if my friends hadn’t been around to help.

Preheat oven to 350 degrees. Mix together apples, cranberries, sugar, molasses, corn starch, vanilla, ground ginger, cinnamon and crystalized ginger. Pour into pie crust.

Mix together ingredients for crumble and place on top of apple/cranberry mixture.

Place pie in oven for 45-60 minutes or until crumble is golden brown. Allow pie to cool for at least four hours or overnight.

Top with ice cream, maple yogurt or coconut yogurt and enjoy!