Christmas Pie with Rum Gingerbread Caramel Sauce

For the crust:
Combine the butter, flour, baking powder, salt and sugar in a food processor with a steel blade and pulse just until it resembles coarse crumbs. Slowly pour in the ice water and pulse until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.

For the filling:
Peel, core and slice the apples. Toss them in a bowl with the lemon juice then add the cranberries, sugar, flour and salt and toss to combine. Set aside.

Preheat the oven to 350 F and butter and flour a 9″ spring form pan.

Roll out the chilled dough on a well-floured work surface until it’s about a 12″ circle. Lay it into the pan and press to cover the bottom and sides of the pan. Pour in the apple cranberry mixture. Bake for 45-50 minutes or until the sides are a light golden brown.

While the pie is baking, make the sauce by melting the sugar in a pot over a low to medium flame. Do not walk away. When the sugar has completely dissolved, remove it from the heat and add the heavy cream. The mixture will bubble up. Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown. Stir in the butter, cinnamon, ginger, vanilla and sea salt. Remove from the heat and immediately stir in the spiced rum.

Serve the pie warm or at room temperature and with lots of warm caramel sauce.