Ingredient: pinch of salt

Cranberry Gingersnap Pie

CRANBERRY GINGERSNAP PIE
Cranberry Gingersnap Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nothing says holiday like cranberries and gingersnaps, and the two make quite a pair in this colorfully delicious dessert. With a spicy gingersnap crumb crust and a silky cranberry curd filling, this Cranberry Gingersnap Pie will make a lovely and festive new addition to your holiday dessert table.
Cranberry Gingersnap Pie
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Nothing says holiday like cranberries and gingersnaps, and the two make quite a pair in this colorfully delicious dessert. With a spicy gingersnap crumb crust and a silky cranberry curd filling, this Cranberry Gingersnap Pie will make a lovely and festive new addition to your holiday dessert table.
Instructions
Crust
  1. Set oven to 350F
  2. Put walnuts, coconut sugar, ginger and almond flour in food processor; process until everything is finely ground.
  3. Add the coconut oil, molasses and salt and process briefly to combine.
  4. Remove the mixture from the processor and transfer to a 9-inch pie plate. Pat the mixture into the bottom of the dish, and up the sides to form your crust. CRANBERRY GINGERSNAP PIE
  5. Bake for 10-12 minutes. Then, set aside to cool.
Filling
  1. Combine the cranberries, 1 cup of the sugar, and 1/4 cup water in a saucepan.
  2. Set the heat to low and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick.
  3. Remove from heat to let the mixture cool slightly and then puree in a Vitamix until completely smooth.
  4. In a saucepan, combine the puree with the eggs, yolks, salt, lemon juice and remaining 1/2 cup sugar, and whisk together.
  5. Set over medium heat to cook, stirring constantly until the mixture thickens and coats the back of the spoon. This will take about 10 minutes or so.
  6. Push the curd through a mesh strainer, using the back of a spoon to get it all through.
  7. Let the curd cool for a few minutes and then add in the room temperature coconut oil, bit by bit, while you stir to melt it.
  8. Pour the curd into the pie crust and smooth out evenly. Then set in the fridge and chill until firm, about 2 hours or so.
Garnish
  1. Top off your pie with a sugared cranberry garnish. Just roll damp cranberries in organic cane sugar (or coconut sugar) and let dry. CRANBERRY GINGERSNAP PIE
  2. For a little extra fancy, accent the inner edges of the crust with slivered almonds, and pop a fresh sprig of mint in the center of your dish.
Recipe Notes

Recipe adapted from theviewfromgreatisland.com and photographed by Tea-friend and whole foods blogger, Erin Williams of Kitchen of Eatin'

Share this Recipe

Raviole

RAVIOLE
Raviole
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Raviole
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time Skill Level
2people 20minutes 2minutes
Servings Prep Time
2people 20minutes
Cook Time Passive Time
2minutes 30 minutes
Ingredients
Ingredients
Instructions
  1. Form the dough by mixing the flour, egg, water and salt. Knead the dough until it has the same touch as your earlobe. Let it rest for 30 minutes.
  2. Divide the dough into 8 little balls. Spread flour over a clean surface and roll the dough, stretching it into a 6x7 inch rectangle sheet.
  3. Make 30 thumbprints on each rectangle.
  4. Make the filling by combining the yogurt, cheese, chopped parsley and adding a pinch of salt. Add half a teaspoon of filling to the thumbprints on 4 of the rectangle sheets.
  5. Use the other 4 rectantgle sheets to cover the sheets with the filling. Try to match up the thumbprints and seal them around the edges.
  6. Cut 6 strips into each sheet and gently place the strips into boiling water for a minute. Remove with a skimmer or straining ladle.
  7. Raviole taste great on their own or with just a little butter and salt, but you can make it so many different ways.
Share this Recipe