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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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Recipe Roundup: Fall Cocktails


Celebrate the new season with cocktails full of warming fall flavors like apple, cranberry, ginger and more. Here are some of our favorites, perfect for toasting a group of friends.


White Port and TonicWhite Port and Tonic
This easy cocktail is light and refreshing, ideal for the transitional time between summer and fall. Pair with savory appetizers like marinated anchovies or Marcona almonds.
Harvested AppleHarvested Apple
This harvest-themed drink combines light St. Germain with sparkling wine and Calvados, an apple brandy. Float an apple slice in the glass for a pretty garnish.
The Barn NailThe Barn Nail
A simple syrup infused with honey and spices takes this cocktail to the next level. Make the syrup ahead, and these come together in no time.
Cranberry Gin FizzCranberry Gin Fizz
A dash of tart cranberry juice gives the gin fizz a colorful update for fall. Add a few fresh cranberries, slices of lemon or orange, or pomegranate seeds for an added touch.
Old-Fashioned Ginger SnapOld-Fashioned Ginger Snap
A favorite warming flavor during fall and winter, ginger makes a wonderful accent for this cocktail. Use a large ice cube, which melts slowly and doesn’t dilute the drink.
Spiced Hot ToddySpiced Hot Toddy
This hot toddy gains a lovely flavor and aroma from toasted sesame oil, used in place of butter. We have also traded in the typical cinnamon, which can often be overpowering, for ginger and star anise.
A classic cocktail is always in style. This version adds orange-flavored liqueur and a little extra sweetness for even more complexity.
Rye Maple FizzRye Maple Fizz
Soda water adds fizz to this drink, which combines rye whiskey, maple syrup and frothy egg whites for something unexpected.
Apple CidercarApple Cidercar
This make-ahead cocktail is perfect for a party — you can prepare a big batch in the morning and refrigerate until ready to serve. With flavors of apple, citrus and brandy, it’s the ultimate drink for the chilly months.