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Apple-Ginger-Cranberry Pie with Vanilla Ice Cream


Apple pie is an American classic, but for this special occasion we dress it up for winter with bright red cranberries and a bit of spicy crystallized ginger.


Apple-Ginger-Cranberry Pie with Vanilla Ice Cream

2 rolled-out rounds of pie dough, each about 12 inches (30 cm) in
diameter and 1/8 inch (3 mm) thick, chilled

4 lb. (2 kg) Golden Delicious apples, peeled, cored and thinly sliced

1 1/2 cups (6 oz./185 g) cranberries

1/4 cup (2 oz./60 g) chopped crystallized ginger

3/4 cup (6 oz./185 g) sugar, plus more for sprinkling

1/4 tsp. salt

3 Tbs. all-purpose flour, plus more for rolling dough

1 Tbs. fresh lemon juice

1 egg plus 1 tsp. water, lightly beaten

Vanilla ice cream for serving


Remove 1 dough round from the refrigerator. Transfer to a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Reroll the dough scraps and cut out shapes using decorative pie cutters. Refrigerate the pie shell and cutouts for 30 minutes.


Position a rack in the lower third of an oven and preheat to 400°F (200°C).


In a large bowl, toss together the apples, cranberries, crystallized ginger, the 3/4 cup (6 oz./185 g) sugar, the salt, the 3 Tbs. flour and the lemon juice.


Let the pie shell, cutouts and the remaining dough round stand at room temperature for 5 minutes. Pour the apple filling into the pie shell and place the dough round over the filling. Trim the edges flush with the rim and press the top and bottom crusts together. Brush the underside of the cutouts with egg wash and arrange them on the pie. Brush the entire top crust with egg wash and sprinkle with sugar.


Bake until the crust is golden and the filling is bubbling, about 1 hour, covering the edges with foil if they begin to brown too quickly. Transfer the pie to a wire rack and let cool for 1 hour before serving.


To serve, cut the pie into slices and top with vanilla ice cream. Serves 8.

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Peach Lattice Pie


Although apple pie might be the iconic American pie, in summer, when peaches reach their peak, there’s no surpassing an old-fashioned latticed peach pie. Be sure to choose ripe, juicy peaches that give slightly when gently squeezed. Better yet, ask for a sample at your local farmers’ market to make sure the fruit is intensely flavorful, with the perfect balance of tart and sweet.

Peach Lattice Pie

3 lb. (1.5 kg) peaches, peeled

5 Tbs. (2 1/2 oz./75 g) plus 2 tsp. sugar

2 tsp. fresh lemon juice

3 Tbs. quick-cooking tapioca

Basic Pie Dough for a double-crust pie, divided into 2 disks, one slightly larger than the other

1 Tbs. all-purpose flour

1 egg beaten with 1 Tbs. heavy cream


Position a rack in the lower third of an oven and preheat to 400°F (200°C). Have ready a 9-inch (23-cm) pie pan.


Halve and pit the peaches, then cut them into slices about 1/2 inch (12 mm) thick. Place in a large bowl, add 4 Tbs. (2 oz./60 g) of the sugar, the lemon juice and tapioca and stir gently to coat. Set aside.


On a lightly floured surface, roll out the larger dough disk into a 12-inch (30-cm) round about 1⁄8 inch (3 mm) thick. Transfer to the pie pan and fit the dough into the pan. Sprinkle the flour and 1 Tbs. of the sugar over the crust. Pour the peach mixture into the crust and spread evenly. Roll out the smaller dough disk into a round about 1⁄8 inch (3 mm) thick. Using a pastry wheel, cut the dough into strips about 3/4 inch (2 cm) wide.


To make the lattice, beginning about 1 inch (2.5 cm) from the edge of the pie pan, lay about 5 of the strips about 1 inch (2.5 cm) apart over the filling. Fold back every other strip halfway over itself. Place a strip at a slight angle across the unfolded strips. Return the 2 strips that have been folded back to their flat position. Pull back the 3 alternate strips. Place the next strip across the unfolded strips about 1 inch (2.5 cm) from the last strip. Continue folding back and weaving strips until the top of the pie is latticed. Trim the dough overhang and then roll it under itself to make a rim. Gently brush the lattice with the egg mixture, then sprinkle with the 2 tsp. sugar.


Bake until the edges of the crust begin to brown, about 15 minutes. Reduce the oven temperature to 350°F (180°C) and continue to bake until the crust is lightly browned and the filling is bubbling, 40 to 45 minutes, covering the edges with foil if the crust browns too quickly. Let cool completely on a wire rack, about 2 hours, before serving. Serves 8.