Ginger Spice Cranberry Apple Streusel Pie

Tart apples and cranberries are tempered with a nutty, sweet streusel and a hint of cinnamon ginger and nutmeg .

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Ginger Spice Cranberry Apple Streusel Pie
Tart apples and cranberries are tempered with a nutty, sweet streusel and a hint of cinnamon ginger and nutmeg .
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4423 calories
723 g
183 g
167 g
39 g
63 g
1766 g
1640 g
470 g
3 g
94 g
Nutrition Facts
Serving Size
1766g
Amount Per Serving
Calories 4423
Calories from Fat 1469
% Daily Value *
Total Fat 167g
257%
Saturated Fat 63g
315%
Trans Fat 3g
Polyunsaturated Fat 44g
Monounsaturated Fat 50g
Cholesterol 183mg
61%
Sodium 1640mg
68%
Total Carbohydrates 723g
241%
Dietary Fiber 38g
151%
Sugars 470g
Protein 39g
Vitamin A
53%
Vitamin C
95%
Calcium
33%
Iron
93%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the streusel
  1. 4-1/2 oz. (1 cup) unbleached all-purpose flour
  2. 3/4 cup packed light brown sugar
  3. 1/2 teaspoon of cinnamon
  4. 1/4 teaspoon of nutmeg (freshly grated is best)
  5. 1/2 teaspoon of crystallized ginger
  6. 1/2 cup chopped lightly toasted walnuts
  7. 1/4 tsp. table salt
  8. 3 oz. (6 Tbs.) unsalted butter, melted
For the filling
  1. 4 tart baking apples, such as Granny Smith or Pink Lady (11/2 to 2 lb.)
  2. 6 oz. fresh or thawed frozen cranberries (1-3/4 cups)
  3. 3/4 cup plus 6 Tbs. granulated sugar
  4. 1 oz. (3-1/2 Tbs.) all-purpose flour
  5. 1 Tbs. finely chopped crystallized ginger
  6. 1/4 tsp. ground cinnamon
  7. 1 blind-baked All-Butter Piecrust
Blind Bake the Pie crust
  1. Place the pie crust in the pan
  2. Prick the sides and bottom of the crust all over with a fork.
  3. Refrigerate until firm, about 1 hour or overnight.
  4. Position a rack in the center of the oven and heat the oven to 425°F.
  5. Line the chilled pie crust with foil and fill it with dried beans or pie weights.
  6. Bake for 15 minutes; remove the foil and the beans or weights.
  7. Reduce the oven temperature to 375°F.
  8. Bake until the bottom looks dry but is not quite done and the edges are light golden, 5 to 7 minutes more.
  9. Let cool on a rack while you prepare the filling.
  10. Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.
Make the streusel
  1. In a medium bowl, combine the flour, sugar, cinnamon, nutmeg, gigner, walnuts, and salt.
  2. Using your fingers, blend the butter into the flour mixture. Set aside.
Make the filling
  1. Peel, quarter, and core each apple.
  2. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles.
  3. In a food processor, pulse the cranberries with 3/4 cup of the sugar until coarsely chopped.
  4. In a large bowl, combine the remaining 6 Tbs. sugar with the flour, ginger, cardamom, and cinnamon, breaking up ginger clumps with your fingers.
  5. Toss in the cranberry mixture and apples.
  6. Mound the filling into the piecrust.
  7. Sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle.
  8. Put the pie on the heated baking sheet and bake until the streusel is deeply browned and the filling is bubbling vigorously at the edges of the pie, 65 to 75 minutes.
  9. Check every 20 minutes, and if the pastry edge or the streusel browns before the filling is done, loosely cover the top or edges of the pie as needed with aluminum foil.
  10. Transfer to a rack and cool completely before serving.
Beta Nutrition
calories
4423
fat
167g
protein
39g
carbs
723g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/