Pomegranate Cardamom Apple Pie

Preparation

1. Step 1

   Make the filling: In a large heavy-bottomed saucepan, whisk together the granulated sugar and cornstarch. Add the pomegranate juice, lemon zest and juice, ginger, cardamom and salt, and bring to a boil over medium-high heat, whisking often. Lower the heat to medium and continue to cook for about 6 minutes, stirring occasionally, until the sauce has thickened to the consistency of molasses.

2. Step 2

   Add the apples and stir to coat all the slices evenly in the sauce. Cook for 5 to 7 minutes, stirring often, until the apples start to soften. Remove from the heat and let cool completely. To cool the mixture more quickly, spread it evenly on a rimmed baking sheet.

3. Step 3

   Prepare the topping: In a small bowl, mix together the coarse sugar and cardamom and set aside. Heat oven to 400 degrees with a rack in the lowest position.

4. Step 4

   Prepare the crust: Remove dough rounds from the refrigerator and allow to sit at room temperature for 5 minutes. Using a lightly floured rolling pin, roll one round of dough on a floured surface into a 12-inch circle. Fit the dough into a 9-inch deep-dish pie plate, letting it slump into the center, taking care not to stretch it. Refrigerate the dough in the plate. Repeat the rolling process with the remaining round of dough, rolling it into a 16-inch circle. Using a knife or a pizza wheel, cut the round into 2-inch-wide strips of dough.

5. Step 5

   Assemble the pie: Fill the pie shell with the cooled filling and spread evenly. To create a lattice, lay half of the dough strips vertically over the top of the filling, leaving a scant ½ inch between each strip. Carefully fold every other strip upward away from you so that most of the filling it covered is now exposed. Lay one strip horizontally across the vertical strips and bring the folded strips back down the length of the pie, so that the horizontal strip weaves under and over every other vertical strip of dough. Repeat this process with the other vertical strips you did not fold, and alternate this process until the lattice is complete.

6. Step 6

   Trim any excess dough so a half inch hangs over the lip of the plate. Fold the overhang inward and crimp. At this point, if your dough is too soft, freeze the pie for about 10 minutes. Lightly brush the edges and the lattice with heavy cream and sprinkle with the cardamom sugar.

7. Step 7

   Place on a rimmed baking sheet lined with foil and bake on the lowest rack for 15 minutes. Lower the temperature to 350 degrees and bake for an additional hour to 1 hour 15 minutes, until the top is deep golden brown and the filling is bubbling. Cool completely to room temperature, at least 4 hours, before slicing and serving. The pie will keep at room temperature for up to 3 days, but is freshest day-of.