Gingered Apple-Cranberry Pie

Ingredients:

Pastry for a 9-inch double-crust pie

5 large tart apples (I used Granny Smith) peeled, cored, and thinly sliced lengthwise

1/3 cup crystallized ginger, finely chopped

1 cup fresh cranberries, coarsely chopped

Finely grated zest of 1 lemon

3 tablespoons. all-purpose plain flour

1 cup granulated sugar

¼ teaspoon salt

¼ teaspoon ground allspice

3 tablespoons unsalted butter, cut into smalls bits

2-3 tablespoons heavy (double) cream

1-2 tablespoons demerara sugar or raw sugar (I used baking sugar)

Directions:

- Preheat oven to 425°F (220°C).

- On lightly floured surface, roll out the larger pastry portion into an 11-inch round. Fit carefully into a 9-inch pie pan. Trim the pastry so there is about 1 inch overhang. Fold the overhand under and press it down against the pan rim. Roll out the remaining pastry dough into a 10-inch round for the top crust. Set the prepared pie pan and top crust aside.

- In a large bowl combine the apples, ginger, cranberries and lemon zest. In a small bowl toss together the flour, granulated sugar, salt and allspice. Add to the bowl of fruit and toss well. Arrange the fruit in the prepared pan, pilling it high in the center. Dot with the butter (I left this out). Brush the pastry rim with water and lay the top crust over the fruit. Press down around the rim, then trim and flute or leave a plain edge. Make 2 or 3 slits in the top.

- Press together the pastry scraps and roll out 1/8 inch thick. Cut out leaf and berry shapes and use to decorate the pie. Brush the top with cream where you wish to place decorations. Press the leaves and berries in place. Lightly brush the crust, including the decorations, with cream. Sprinkle with the demerara or raw sugar.

- Cover the edge with foil to prevent from over browning. Bake for 15 minutes. Reduce heat to 350°F (180°C) and continue baking until the crust is golden and the fruit is tender when pierced through one of the slits, 50-55 minutes longer.

- Transfer to a rack to cool. Serve slightly warm or at room temperature. Accompany with whipped cream.

Serves 8-10