Cranberry apple pie with soft gingersnap crus

Introduction

History

This recipe is a modern take on traditional apple pie, with the addition of fresh cranberries and a gingersnap crust. The tartness of the cranberries adds a refreshing contrast to the sweetness of the apples, while the gingersnap crust provides a warm and spicy undertone.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use fresh cranberries for the best flavor and texture.

- Pulsing the apple-cranberry filling in the food processor ensures a uniform consistency.

- Pre-baking the gingersnap crust helps to prevent it from becoming soggy once the filling is added.

- Serve the pie warm with a scoop of vanilla ice cream for a delicious dessert.

Serving Suggestions

Serve the cranberry apple pie warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert.

Cooking Techniques

Pre-baking the gingersnap crust helps to ensure a crisp and crunchy base for the pie.

- Pulsing the apple-cranberry filling in the food processor helps to evenly distribute the ingredients.

Ingredient Substitutions

Butter can be used in place of margarine for a richer flavor.

- Oatmeal cookies can be used in place of gingersnaps for a different crust option.

Make Ahead Tips

The pie can be assembled up to a day in advance and stored in the refrigerator until ready to bake.

Presentation Ideas

Serve the pie on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Pair the cranberry apple pie with a hot cup of coffee or a glass of mulled cider for a cozy dessert experience.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.

Nutrition Information

Calories per serving

124

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 2g

- Sugars: 15g

Fats

- Total Fat: 3g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 1g

Vitamins and minerals

Vitamin C: 5mg

- Calcium: 20mg

- Iron: 1mg

Alergens

Contains wheat and soy (from margarine)

Summary

This cranberry apple pie is a relatively low-calorie dessert option, with a moderate amount of carbohydrates and fats. It is a good source of vitamin C and dietary fiber.

Summary

Cranberry apple pie with a soft gingersnap crust is a delicious and unique dessert option that is sure to impress. With a perfect balance of tart and sweet flavors, this pie is a delightful treat for any occasion.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Cranberry Apple Pie with Soft Gingersnap Crust. It was a crisp autumn day, and I was flipping through an old cookbook that I had inherited from my own grandmother. As I turned the pages, my eyes landed on the picture of the pie, with its golden crust and vibrant red cranberries peeking out from beneath the apples. I knew right then and there that I had to try making it.

I had always been passionate about cooking, and over the years I had collected recipes from various places and people. Some were passed down through generations in my family, while others I had picked up from friends, cookbooks, and cooking shows. But this recipe was unlike any I had ever seen before. The combination of tart cranberries, sweet apples, and spicy gingersnaps sounded irresistible.

I set to work gathering the ingredients, making sure to pick the ripest apples and the freshest cranberries. As I peeled and sliced the fruit, the kitchen filled with the warm, comforting scents of cinnamon and ginger. I crushed the gingersnaps in a plastic bag with a rolling pin, enjoying the satisfying crunch that they made.

The recipe called for a simple crust made of crushed gingersnaps and melted butter, pressed into a pie dish and baked until golden brown. As the crust baked, I mixed the cranberries and apples with sugar, cinnamon, and a touch of flour to thicken the filling. The scent of the bubbling fruit filled the kitchen, making my mouth water in anticipation.

When the crust was ready, I poured the fruit filling into it and topped it with more crushed gingersnaps. I popped the pie into the oven and waited, the tantalizing aroma of baking pie filling the air. Finally, the timer dinged, and I carefully pulled the pie out of the oven, the crust golden and crisp, the filling bubbling and fragrant.

I let the pie cool slightly before slicing into it, the crust giving way with a satisfying crunch. The first bite was a revelation – the tartness of the cranberries balanced perfectly with the sweetness of the apples, and the spiciness of the gingersnaps added a warm, comforting note. It was a symphony of flavors and textures, a perfect combination of sweet and spicy, tart and tangy.

I couldn't wait to share the pie with my family and friends. They all raved about it, asking for the recipe so that they could make it themselves. I was thrilled to have discovered such a delicious and unique dessert, and I knew that it would become a staple in my recipe collection.

Over the years, I have made the Cranberry Apple Pie with Soft Gingersnap Crust countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I add a splash of orange juice to the filling, or a sprinkle of chopped nuts to the crust. No matter how I make it, though, the pie always turns out delicious, a reminder of that first moment of excitement when I discovered the recipe.

As I pass on this recipe to you, my dear grandchild, I hope that you will enjoy making it as much as I have. May it bring you as much joy and satisfaction as it has brought me over the years. And who knows, perhaps one day you will pass it on to your own grandchildren, creating a delicious link in the chain of family recipes that stretches back through generations.

Categories

| Apple Recipes | Brown Sugar Recipes | Cranberry Recipes | Dark Brown Sugar Recipes | Low-calorie Recipes | Mcintosh Apple Recipes | Vanilla Extract Recipes |

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