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Cranberry Pie Recipe – How To Make Cranberry Pie

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Cranberry Pie Recipe - How To Make Cranberry Pie

Lena Abraham

Looking for a fall dessert that won’t weigh you down? Maybe for serving after a dinner? This light and airy cranberry pie is just the thing. The filling tastes like a combination of coconut panna cotta, cranberry quark and mysteriously raspberry sorbet. (Try it out and let us know if we’re crazy about the latter.) The crushed biscoff crust is the perfect foil for the sweet and sour filling. Plus, it tastes like cookie butter.

Professional tip: These 2 tablespoons of cream make for a particularly silky cake, but can be left out if you like. Whipped cream is highly recommended, however, so you will likely have a few tablespoons to spare. 😋

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Income:

8-10


Servings

Preparation time:

0

hours

10

Minutes

Total time:

7th

hours

40

Minutes

For crust:

1/4 c.

melted butter, plus more for pie platter

1


(8.8 oz.) Packet of Biscoff biscuits, finely chopped

For filling & serving:

1


(0.25-oz) sachets of gelatin powder

10 ounces.

fresh or frozen cranberries (approx. 2 1/2 cups)

3/4 c.

packaged brown sugar

Juice and zest of 1 medium orange

1


(13.5-oz.) Can of full-fat coconut milk

1


Teaspoon of freshly grated ginger

1/2 tsp.

Almond extract (optional)

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  1. Preheat oven to 350 ° C and grease a 9-inch cake platter with butter.
  2. Make the crust: In a large bowl, stir together the biscoff crumbs, melted butter and salt. Press into the bottom and sides of a prepared cake plate.
  3. Bake the crust until golden brown and firm, about 10 minutes. Transfer to a wire rack to cool down.
  4. Combine gelatin and ¼ cup of cold water in a small bowl; Set aside for flowering, 10 minutes.
  5. Make the filling: In a medium saucepan over medium heat, mix the cranberries, brown sugar, orange juice and peel and bring to a simmer. Cook, stirring occasionally, until most of the cranberries have burst and the liquid has thickened a little, about 7 minutes.
  6. Add coconut milk, ginger, cream, almond extract and salt to the saucepan and stir. Heat until steaming (but not yet simmering!), Then remove from heat. Stir in the flowered gelatin until it has dissolved.
  7. Use a blender, food processor, or hand blender to puree the cranberry mixture until smooth. Strain in a bowl, discard solids, and allow to cool to room temperature.
  8. Put the mixture in a bowl and let it cool to room temperature. Pour the cranberry mixture onto the prepared crust and refrigerate for at least 6 hours until it is completely firm. Serve with homemade whipped cream.

Lingonberry cake

Lena Abraham

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Senior Food Editor
Lena Abraham is Senior Food Editor at Delish, where she develops and styles recipes for video and photo and also stays up to date on current food trends.

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