There are simply no words for the joy that baking and creating this pie brought to my heart.
The thought process, the creation, the careful collaboration and artistic craft truly made me smile.
I felt happy – happier than I’ve felt in a long, long time.
Thank you, friends, for allowing me to bake for you: Gingersnap Apricot Raspberry Cream Pie.

Gingersnap Apricot Raspberry Cream Pie

Crust:
1 1/2 cups gingersnap cookies
1 cup all purpose flour
8 Tbs. ice cold butter, cubed into 1/2″ pieces
1 large egg
1 Tbs. white vinegar
2-3 Tbs. ice water

Preheat the oven to 375 degrees.
Whir the gingersnap cookies in the food processor until they reach a fine crumb consistency. Add the remaining ingredients, minus the water, and pulse until crumbly. Slow add the water, 1 Tbs. at a time and continue to pulse until wet enough, but not too wet. Transfer to parchment paper and form into a nice mound with your hands. Top with another sheet of parchment and roll out into an 11-12″ round sheet of dough. Transfer to a deep dish pie plate, trim and then flute the edges. Fill with pie weights and bake for about 30 minutes, until golden brown and smelling super sweet.

Apricot Raspberry Cream:
8 oz. cream cheese, softened to room temperature
3/4 cup Apricot Preserves
3/4 cup Raspberry Preserves

1 pint fresh raspberries
2 apricots, very thinly sliced

Puree together the cream cheese and both preserves until super smooth. 
Once the pie crust has cooled a bit, spread evenly over the gingersnap crust. Transfer to the fridge and allow to cool and set for several hours.
Garnish with fresh apricots and raspberries. Allow to chill and set again before slicing.