Apple Quince Ginger Cranberry Pie


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With a few additions, apple pie takes on a holiday air. Look for quinces in specialty markets and combine several kinds of apples—‘McIntosh’, ‘Cortland’, ‘Spencer’, etc.—for the best flavor. Serve with vanilla ice cream.


4 or 5 large tart cooking apples, peeled and sliced
2 quinces, peeled and sliced
1/2 cup dried cranberries
3/4 cup sugar
1/4 cup diced candied ginger
1 teaspoon ground ginger
2 unbaked 9-inch piecrusts


1. Preheat oven to 425°F. 2. Combine apples, quinces, cranberries, sugar, candied ginger, and ground ginger. Spoon into unbaked piecrust and cover with top crust. Press crust rim with fork tines to crimp edge. Poke several times with fork to make steam vents. 3. Bake for 10 minutes, reduce heat to 325°F, and bake for 40 minutes, or until crust is golden.


Makes 8 servings.


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