Cranberry Apple Pie with Soft Gingersnap Crust
Elevate your holiday dessert table with this Cranberry Apple Pie with Soft Gingersnap Crust, a dazzling blend of sweet, tart, and spiced flavors that will impress any crowd. The key to its irresistible charm lies in the soft gingersnap crust, crafted from crushed gingersnap cookies and melted butter, providing a warm, spiced base that perfectly complements the vibrant filling. Fresh cranberries and tender slices of apple—infused with cinnamon, nutmeg, and a hint of lemon—create a sweet-tart medley that bubbles to perfection in the oven. Each bite is a harmonious balance of crisp fruit, zesty spices, and buttery richness. Serve this pie warm or at room temperature with a scoop of creamy vanilla ice cream or a dollop of whipped cream for the ultimate dessert experience. Perfect for Thanksgiving or any cozy fall gathering, this recipe is a must-try for pie lovers and holiday enthusiasts alike!
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Recipe Information
Ingredients
- 300 grams gingersnap cookies
- 6 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 200 grams fresh cranberries
- 4 large apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and sliced
- 100 grams brown sugar
- 50 grams granulated sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 3 tablespoons unsalted butter, cubed
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, pulse the gingersnap cookies until finely ground. You should have about 2 cups of crumbs.
Transfer the crumbs to a mixing bowl, then stir in 1 tablespoon of granulated sugar and the melted butter until evenly combined.
Press the gingersnap mixture into a 9-inch pie pan, covering the bottom and sides evenly to form the crust.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool while you prepare the filling.
In a large mixing bowl, combine the fresh cranberries, sliced apples, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, cornstarch, vanilla extract, and lemon juice.
Gently toss the mixture until the fruit is evenly coated.
Pour the fruit filling into the cooled crust, spreading it out evenly.
Dot the top of the filling with the cubed butter.
Place the pie on the center rack of the preheated oven and bake for 40-45 minutes, or until the apples are tender and the cranberries have burst, creating a thick, bubbling filling.
Remove the pie from the oven and allow it to cool for at least 30 minutes before serving to allow the filling to set.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 39.9 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 309 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
