Tart ginger cranberry apple pie

---

FILLING
6 Apples, peeled and thickly sliced
1 Lemon, juiced
1 1/4 cup Cranberries, fresh or frozen
3/4 tsp Cinnamon
1/2 tsp Cardamom
1/2 tsp Dried Ginger
1/4 tsp Nutmeg
1 1/2 tsp Fresh Ginger
3/4 cup Sugar

DOUBLE CRUST
3 cups All-Purpose Flour
1 tsp Salt
5 tsp Sugar
1 cup Vegan Butter
1/4-1/2 cup Iced water

WASH
2 Tbsp Vegan Butter
1 Tbsp Soymilk

DUST
2-3 Tbsp Sugar

ADDITIONAL INGREDIENTS
Flour for rolling dough

INSTRUCTIONS

1. Preheat oven to 375°F.

2. Combine all filling ingredients and mix thoroughly. Chill until ready to use.

3. To make the crust, whisk the flour, salt and sugar. Next, cut in the butter with a fork or pastry cutter
   until the dough forms pea-sized balls. Slowly add the ice water until the dough just comes together.
   Chill the dough for at least 30 minutes.

4. Once the dough is chilled, divide it in half. Chill the half not being used. Roll out the other half on a
   floured surface. Roll the dough in a circle that is about 1/4-inch thick and 12-13 inches in diameter.
   Roll the dough around the rolling pin to easily transfer to a 9-inch pie plate. Trim any excess around
   the edges. Chill until ready to use.

5. Roll the second half of the dough to 1/4-inch thick and use a cookie or pie cutter to cut out your
   desired shapes, making sure there are enough to cover the whole top of the pie. Work quickly so the
   dough doesn't get warm.

6. Pour all the chilled filling into the pie plate. Cover with the cutout shapes.

7. Combine all the wash ingredients and brush over the top of the pie and dust with sugar.

8. Bake at 375°F for the first 35 minutes then bake at 415°F for the last 15 minutes. Let rest for 3-4
   hours before cutting to allow the filling to set up.

CONNECT
Website: https://flavorriot.com
Instagram: http://instagram.com/flavorriot
Facebook: https://www.facebook.com/flavorriotpage
Twitter: https://twitter.com/FlavorRiot
Pinterest: https://www.pinterest.com/flavorriot
YouTube: https://www.youtube.com/channel/UCRMP41RxjW9KgPIJRs0Wdbg

Thanks so much for watching! This post is also being submitted as part of #veganwednesday hosted by @heart-to-heart. I've been a vegan since I was 12 years old (!!!) and just recently started blogging recipes to fall in love with cooking again, challenge myself and pull myself out of the Amy's dinner rut I've been in since college.

I look forward to hearing from you all so please comment down below with any recipe suggestions or requests.

Thanks so much again !! :)

---

▶️ DTube
▶️ IPFS