Cranberry Gingersnap Pie
Fresh cranberry & orange zest filling is the best complement for gingersnap cookie crust, perfect for your holiday table or taking over to the neighbors!
Servings: 12 slices
Calories: 198kcal
Ingredients
Cranberry Filling
- 4 1/2 cups fresh cranberries
- 1 cup brown sugar
- 1 orange juiced & zested
- 1 T. cornstarch
- 1/4 t. salt
Gingersnap Crust
- 2 cups gingersnap cookies about 40
- 2 T. brown sugar
- 2 T. molasses
- 2 T. melted butter
Instructions
- Preheat oven to 350°.
- Combine cranberries, brown sugar, orange juice, orange zest, cornstarch, and salt in a large saucepan over medium heat.
- Cook for 10-12 minutes, stirring often, until most of the cranberries have burst.
- While cranberries are cooking, pulse gingersnap cookies in a food processor until ground into crumbs.
- Fold brown sugar, molasses, and butter into the gingersnap crumbs and mix well.
- Press crumbs firmly into the bottom and sides of a well-greased pie plate. Pour cranberry filling into the crust.
- Bake at 350° for 30-40 minutes, until filling is bubbling and thickened.
- Let cool on a wire rack for at least 30 minutes before slicing.
Notes
Substitute margarine for butter in the crust to make this vegan.