Directions

• DoughIn large bowl combine flour, ginger, lemon zest, and salt. With a pastry blender or two knives, cut in 1/3 cup butter until mixture resembles coarse crumbs.
• Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed.
• Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
• FillingPreheat oven to 450°F.
• Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender.
• In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth.
• Reduce heat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice, and chicken. Let simmer for 5 minutes, stirring regularly.
• Season with salt and pepper. Spoon filling into deep, 10 inch ceramic or glass pie dish.
• On a lightly floured surface, roll dough out to a circle, about 12 inches in diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use a small knife to cut several slits in the center of pie (alternatively, make decorative cuts in pie crust before setting it on top of pie).
• Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400°F and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.