In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 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 two flat disk and wrap in plastic. Refrigerate while making the filling.

Preheat oven to 450F.

Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender.

On a lightly floured surface, roll each disk of dough out into a circle, about 13-inches in diameter each.

Lay first circle of dough over a 10-inch ceramic or glass pie dish and form a shell, bake 15 minuted intin partically cooked. Remove from oven, hold aside while doing next step.

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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 partically cooked pie shell.

Lay the second rolled out 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 400F and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.