This little gem is a different take on my No-Bake Apple Pecan Tart. If you liked the no-bake tart you will love this rendition. The same delicious juicy apples and cranberries, just a new crust.
The ginger and pecans give this pie the perfect accent of a rich, sweet and spicy flavor. So if you’re looking for a scrumptious dessert to add to your holiday menu, look no further, this is it!
Apple Cranberry Pie with Ginger Pecan Crust
- 1 package Pamela’s Gingersnap Cookies (6 ounce)
- 1/2 cup roasted pecans
- 1/4 cup sucanat
- 1/4 cup grape seed oil
Heat oven to 375 degrees.
Place gingersnap cookies in food process and grind until finely ground. Place in mixing bowl. Place roasted pecans in food processor and finely chop. Add to bowl with sucanat and grape seed oil. Mix until combined.
Put mixture into 9 inch pie plate and press firmly and evenly to cover bottom and sides of plate.
Place in oven and bake for 5 to 10 minutes. Check after 5 minutes. You don’t want the crust to burn, just lightly brown. Remove from oven.
- 4 apples, sliced (I use Fuji or Cameo)
- 1/2 teaspoon of cinnamon
- 2 tablespoons honey
- 1/2 cup apple cider or juice
- 1/4 cup dried cranberries
Slice apples by cutting into quarters, peel and core. Slice crosswise into 1/4 inch thick slices. Place apples in large skillet with rest of ingredients and cook for about 10 minutes, stirring frequently on medium heart. Remove apples and cranberries with a slotted spoon from skillet and put into a bowl to cool. If there is any syrup left in skillet save and put aside.
Spread apples and cranberries evenly over crust. Brush syrup from skillet over apples and cranberries.
Melt about 1/3 cup dark chocolate (I use about 1/3 Chocolove 70% chocolate bar). Drizzle over apples.
This tart can be served right away or it will keep in refrigerator until needed. Keep tart covered so it doesn’t pick up moisture.