Description
This showstopping dessert features a vibrant, tart cranberry filling balanced by a warm, spiced gingersnap crust. Perfect for holiday gatherings, this festive pie combines the sweetness of fresh orange with the crunch of cookies, offering a refreshing and sophisticated flavor profile. It is easy to prepare, visually stunning, and designed to impress your guests without requiring hours in the kitchen. Enjoy this zesty, bright treat throughout the winter season.
Ingredients
2 cups fresh cranberries
1 cup granulated sugar
1/4 cup freshly squeezed orange juice
1 tablespoon fresh orange zest
1/4 cup cornstarch
1 1/2 cups gingersnap cookie crumbs
4 tablespoons unsalted butter, melted
Water for mixing cornstarch
Instructions
Preheat your oven to 350°F (175°C).
Combine gingersnap crumbs and melted butter in a bowl and press the mixture firmly into a 9-inch pie dish.
Bake the crust for 8 minutes, then remove and let it cool.
In a small saucepan over medium heat, combine cranberries, sugar, and orange juice.
Cook for 8-10 minutes until cranberries pop and release their juices.
Whisk the cornstarch with a splash of water until smooth, then stir it into the cranberry mixture.
Continue stirring for 2 minutes until the filling is thick and glossy.
Fold in the fresh orange zest.
Pour the filling into the prepared crust.
Allow the pie to set at room temperature for one hour, then refrigerate until firm.
Notes
Keep the pie covered in the refrigerator for up to 3 days to maintain the crust’s crispness.
If using frozen cranberries, thaw and drain them well before cooking to avoid a runny filling.
You can prepare the filling a day in advance for easier assembly.
- Prep Time: 20
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 28g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 10mg