Instructions: * Pippin, Granny Smith, or McIntosh suggested.

Preheat oven to 425F degrees.

Peel, core, and thinly slice apples, lengthwise.

On a lightly floured surface, roll out the larger pastry portion into an 11-inch round. fit carefully into a 9-inch pie pan. Trim the pastry so there is about 1 inch overhang. Fold the overhang under and press it down against the pan rim. Roll out the remaining pastry into a 10-inch round for the top crust. Set the prepared pie pan and top crust aside.

In a large bowl combine the apples, ginger, cranberries and lemon zest.

In a small bowl toss together the flour, granulated sugar, salt, and allspice. Add to the bowl of fruit and toss well.

Arrange the fruit in the prepared pan, piling it high in the center. Dot with the butter. Brush the pastry rim with water and lay the top crust over the fruit. Press down around the rim, then trim and flute or leave a plain edge. Make 2 or 3 slits in the top.

Press together the pastry scraps and roll out 1/8 inch thick. Cut out leaf and berry shapes and use to decorate the pie. Brush the top with cream where you wish to place decorations. Press the leaves and berries in place.

Lightly brush the crust, including the decorations, with cream. Sprinkle with demerara or raw sugar.

Bake for 15 minutes. Reduce heat to 350F degrees and continue baking until the crust is golden and the fruit is tender when pierced through one of the slits, 50-55 minutes longer.

Transfer to a rack to cool. Serve slightly warm or at room temperature.

Accompany with the Lemon Whipped Cream.

Serves 8-10.

** Recipe included.

NOTE: This pie tastes best when slightly warm, but it can be baked 3 or 4 hours in advance and served at room temperature.

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