Recipe Summary

30 mins
1 hr 10 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 475°. In a large skillet, melt the butter over medium; reserve 1 tbsp. melted butter in a small dish. Add the apples, cranberries, sugar, flour, orange zest, juice and cardamom to the skillet; increase the heat to medium-high and cook, stirring often, until the cranberries burst and the mixture is very thick, about 5 minutes. Stir in the ginger. Spread filling on a rimmed baking sheet. Refrigerate until cold, about 30 minutes.

  • On a lightly floured surface, roll out each crust to a 6-by-15-inch oval. (If using store-bought crusts, roll out to 15-inch-long ovals; trim sides to 6 inches wide.) Transfer 1 crust to a parchment-lined baking sheet. Mound the filling down the center, leaving a 1 1/2-inch border. Brush the border with water. Place the second crust on top; press the edges to seal (they will not match up); fold the bottom edge over and crimp decoratively. Brush top with the reserved melted butter; sprinkle generously with raw sugar. Cut 1-inch slits in a herringbone pattern on the top crust.

  • Bake the pie until crust begins to turn golden, about 8 minutes. Reduce the oven temperature to 375°; bake until the crust is deep golden brown and the filling bubbles through the slits, about 20 minutes longer.

  • Let cool on the baking sheet 10 minutes. Transfer, on the parchment, to a rack; let cool 10 minutes. Run a knife around the edges to release it from any juices stuck to the parchment. Serve at room temperature.