I made this for the first time for Pie Night 2010. It is now my very favorite holiday pie. I look forward to it every year. This is from the Williams-Sonoma Holiday Favorites cookbook. It is best when served with lemon whipped cream.
Gingered Apple-Cranberry Pie
5 large apples
1 cup fresh cranberries, coarsely chopped
1/3 cup finely chopped crystallized ginger
Finely grated zest of 1 lemon
3 tbsp. flour
1 cup sugar
1/4 tsp. salt
1/4 tsp. ground allspice
3 tbsp. butter, cut into small bits
In a large bowl, combine the apples, cranberries, ginger, and lemon zest. In a small bowl, toss together the flour, sugar, salt and allspice. Add to the bowl of fruit and toss well. Arrange the fruit in the pie shell, piling it high in the center. Dot with the butter. Top with the top crust, cut vents, and decorate as desired. Brush with milk or spray with Pam and sprinkle with sugar.
Bake at 350 for 55 minutes. Serve with lemon whipped cream.
Lemon Whipped Cream:
Mix 1 cup cream and 1 tbsp. sour cream until it begins to thicken. Add the zest and juice of one lemon, and powdered sugar to taste. Beat to desired stiffness. (This is also very good on pumpkin pie.)