Cranberry Apple Ginger Pie

Honestly, the pear is only in there because I wanted to use it up. 

I made this pie twice, once per request of my coworkers who were hankering for pie and the second time because it was really good and I wanted to share it with Kristen, some friends and now you. 

My coworkers and I jokingly came up with the idea of a 'Pie Fund' where non-pie making coworkers would contribute money or ingredients to put in the next pie as incentive for pies to appear on a regular basis. This was kept up for a few rounds until we got more pies and other treats for work purposes. But, maybe after the holidays are over, this will resume. I would not object to having pie all year 'round. 

Next week, this will be my Thanksgiving pie. I'm generally the dessert girl when it comes to holidays and special occasions so bringing a pie is usually a must.

Last year it was classic apple with a fancy crust. Another year it was also cranberry and apple but with a lattice crust. This year, I wanted to play around with different flavors and textures. I was inspired by these muffins from a few posts ago and this pie that I had at work over the summer. I haven't thought about peaches in a while but I figured that apples would be the most obvious substitute. And as always, you know how I feel about crumb topping. I put it on too many baked goods. See here, here and here.

Besides the pie, I'm also making these Pumpkin Cinnamon Knots but in the shape of loaves because that is how my mom always makes it. And since I volunteered to make the bread this year, to disrupt the norm would be like creating a rift in the space time continuum. I did it once and it felt weird. Logistically, we'll have to figure out how to prep and make everything we are bringing between Wednesday night and Thursday morning and hope for no disasters and smooth drive to South SF. 

For this pie in particular, I'd recommend prepping the crust beforehand so it can properly chill. The crumb topping and cutting the fruit can also be prepped ahead of time. From making this pie twice, I found that letting it properly set overnight really helped it to not 'bleed' as in this version. 

And if you can't wait, à la mode will be sure to remedy that. 

Did I mention that Thanksgiving is my favorite holiday? I love all the planning and food making that goes into it.

This pretty much sums up how I feel about Thanksgiving. 

Cranberry Apple Ginger Pie

Yields: one 9-inch pie 



  • 3-4 Granny Smith apples, cut into ½ -inch cubes
  • 1½  cups, fresh cranberries, chopped
  • ⅓ cup white sugar
  • ⅓ cup brown sugar
  • 2 tablespoons tapioca starch (flour or cornstarch would also work)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh lemon zest
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

Crumb Topping

  • ⅓ cup crystallized ginger, minced
  • ⅓ cup confectioners sugar
  • ½ cup all-purpose flour
  • ½ cup oats
  • ½ teaspoon ground cinnamon
  • ⅓ cup unsalted butter, ice cold and diced
  • 1 bottom pie crust


Preheat oven to 375°F. 

Mix all filling ingredients in a large bowl. Mix thoroughly and set aside.

Mix all crumb topping ingredients in a medium bowl. Using your fingertips or a pastry cutter, cut the butter into the rest of the ingredients until the butter is reduced to approximately pea-shaped pieces. Set aside. 

In a pie pan, roll out the bottom crust. Flute or crimp the edge as desired. 

Pour in the filling ingredients and press lightly so there are no gaps. Evenly distribute the crumb topping on top. 

Bake for about 45 minutes - 1 hour or until the top is golden brown and the apples and cranberries are cooked inside. 

Let it cool for 2 hours to overnight before cutting.