---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Gingered Apple - Cranberry Pie *
  Categories: Pies, Bakery
       Yield: 8 Servings
  
            Pastry for 9″ double crust
       5 lg Tart apples *
     1/3 c  Crystallized ginger -
            Finely chopped
       1 c  Fresh cranberries -
            Coarsely chopped
       1    Lemon; finely grated zest
       3 tb All-purpose flour
       1 c  Sugar
     1/2 ts Ground allspice
       3 tb Unsalted butter; in bits
       2 tb Heavy cream (to 3 tbsp)
       1 tb Demerara sugar OR
            Raw sugar (to 2 tbsp)
            Lemon Whipped Cream **
  
   *  Pippin, Granny Smith, or McIntosh suggested.
   
      Preheat oven to 425F degrees.
      Peel, core, and thinly slice apples, lengthwise.
      On a 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 overhang under and press it down
   against the pan rim.  Roll out the remaining pastry 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, piling it high in the center. Dot
   with the butter.  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 demerara or raw sugar.
      Bake for 15 minutes.  Reduce heat to 350F degrees 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 the Lemon Whipped Cream.
      Serves 8-10.
   
   ** Recipe included.
   
   NOTE:  This pie tastes best when slightly warm, but it can be baked 3 or 4
   hours in advance and served at room temperature.
   
   Source:  Thanksgiving & Christmas; by Chuck William’s; Williams-Sonoma
   Kitchen Library; Copyright, 1993. Trade ISBN 0-7835-0258-3.
      Meal Master by:  Nancy Filbert; Prodigy ID - LRCE87A. Sept, 1996.
  
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