Buttermilk Cranberry Pie with Gingersnap Crust

To prepare crust: Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray; place on a rimmed baking sheet.

Pulse cookies in a food processor to form coarse crumbs. Add egg white and butter; pulse to combine.

With damp hands, press the crumb mixture into the bottom and up the sides of the prepared pie pan. Bake until just set, 10 to 12 minutes. Cool on a wire rack for about 10 minutes.

Meanwhile, prepare filling: Combine cranberries, water and lemon juice in a small saucepan. Bring to a simmer over medium heat and cook until most of the cranberries burst and the liquid is reduced by half, 8 to 10 minutes. Transfer to a mini food processor and puree. Strain through a fine-mesh sieve into a small bowl, pressing on the solids. Let cool for 10 minutes.

Whisk sugar, cornstarch and salt in a large bowl. Add eggs and egg yolks and whisk until smooth. Whisk in buttermilk and vanilla until smooth. Measure out 1/3 cup of the filling and whisk it into the cranberry puree.

Pour the remaining filling into the crust. Dollop the cranberry mixture on top. Draw a skewer through the two mixtures to create swirls.

Bake until the filling is golden and just set, about 1 hour. (Place strips of foil around the edges if the crust browns too quickly.) Let cool to room temperature, about 2 hours. Refrigerate for at least 2 hours more before cutting.