Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Ginger Cranberry Pie




Source of Recipe


Angela Lowry


Recipe Introduction


Serves 8-10


List of Ingredients




5 large tart apples or pears or apricots, If using apples, Pippin, Granny Smith, or McIntosh suggested
1/3 cup crystallized ginger --finely chopped
1 cup fresh cranberries - --coarsely chopped
1 lemon -- finely grated zest
3 tablespoons tapioca or almond flour
1 cup sugar
1/2 teaspoon ground allspice
3 tablespoons unsalted margarine -- in bits
2 tablespoons GFCF milk-- (to 3 tbs.)
1 tablespoon demerara sugar or raw sugar or brown sugar-- (to 2 tbsp.)

Recipe



Preheat oven to 425F degrees.

Peel, core, and thinly slice apples, lengthwise.

On a lightly floured surface, roll out the larger
pastry portion into 11 inch round. fit carefully into a inch pie pan.

Trim the pastry so there is about 1 inch overhang. Fold the overhang under itself 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 margarine. 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 CF milk where you wish to place decorations.

Press the leaves and berries in place. Lightly brush the crust, including the decorations, with CF milk.

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. Serves 8-10.