Holidays, Cranberry Pie

This cranberry pie is light and refreshing

 

 

It’s an ideal dessert after a heavy holiday meal

 

 

 

 

The crust is really different, it’s made with Gingersnap cookies and pecans

 

 

 

Crush the cookies in a plastic bag with a rolling pin or use a food processor

 

 

 

You can melt the butter directly in the pie dish using the microwave, or sticking it in the oven while it preheats

Then add the brown sugar, chopped pecans and crushed cookies and mix it right in the dish

 

 

 

Use your fingers to pat the crust into an even layer on the bottom and sides of the dish.  Bake crust for 10 minutes until firm

 

 

 

The filling begins with making a cranberry sauce, cooking the cranberries with sugar and water until the berries break down

 

 

 

Then it gets pureed with an immersion blender {or let it cool and purée it in a blender}

 

 

Zest the lemon before juicing it

 

 

The purée becomes a curd, or a thickened pie filling, by cooking it over a pan of simmering water

 

 

 

 

Combine the eggs with the puree and add the lemon juice, zest and sugar

 

 

 

 

The curd will thicken and smooth as the eggs and sugar become incorporated, by cooking and stirring for about 8-10 minutes

 

 

 

Remove the curd from the stove and beat in the butter, one piece at a time, with an electric mixer

 

 

 

Pour filling into crust and refrigerate at least 4 hours before serving

This recipe is adapted from Traeger Grills, they actually cook the pie on a grill!

Cranberry Pie

  • Servings: 8-10
  • Difficulty: medium
  • Print

Pretzel Pecan Pie Crust

4 oz gingersnap cookies, crushed*

1 cup chopped pecans*

4 T unsalted butter, melted

3 T brown sugar

Combine all ingredients and press into shallow pie dish.  Bake at 350 degrees for 10 minutes or until firm.  Cool

*Use food processor to make cookie crumbs and chopped pecans if available

Cranberry Pie Filling

12 oz. fresh or frozen cranberries, plus a few extra for garnish

1/3 cup lemon juice

2 tsp fresh lemon zest

2 large egg yolks

3 large eggs

2 1/2 cup sugar

3/4 cup, {1 1/2 sticks} unsalted butter, cut into pieces

pinch of Kosher salt

Combine the cranberries with 1 cup sugar and 1/2 cup water in a medium saucepan.  Cook over medium heat stirring occasionally, until berries burst and most of liquid evaporates, about 25 minutes.   Let cool and then purée  with an immersion blender or let it cool and purée it in small batches in a regular blender.

Cook purée, eggs, egg yolks, lemon zest, lemon juice, salt, and 1/2 cup sugar in a heat proof bowl set over a saucepan of simmering water (bowl should not touch the water). Stir with a rubber spatula and scrape down sides of the bowl often, until curd thickens and coats spatula, about 8-10 minutes. Let cool until just warm.

Using an electric mixer on medium-high, beat the curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes.

Scrape mixture into the crust and chill until firm, about 2 hours.

Toss reserved cranberries with sugar. Top pie with sugared cranberries

Garnish servings with whipped cream if desired

 

Such a pretty pie!

 

Enjoy!

for another printable version of Cranberry Pie click here

 

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Comments
13 Responses to “Holidays, Cranberry Pie”
  1. Mary says:

    Sounds wonderfully sweet, tart and refreshing Jenna! I hope your Christmas was Merry and you’re enjoying some R & R!

    Like

  2. Jacqueline says:

    Oh that crust looks amazing! I definitely would want to cook mine in the oven at this time of year. What a beautiful color – it makes such a festive pie. I agree – light dessert after a big meal.

    Like

  3. Jodi says:

    that looks and sounds so good. Loving that crust!!!

    Like

  4. Love this! Hope you had a wonderful Christmas Jenna with all those adorable little ones.

    Johanne Lamarche

    >

    Like

  5. The crust sounds amazing – what a “pretty pie”, too!

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  6. I just might have to buy another bag of cranberries!

    Like

  7. Lynn says:

    Now this one pie I haven’t tried! It sounds great:@)

    Like

  8. lulu says:

    I’ve never had a cranberry pie but with a gingersnap crust it sounds yummy.

    Like

  9. How interesting! I am generally not a fan of pies — it’s the crust that I don’t like. This pie, beautiful, surely delicious, and without that top crust, is right up my alley. It’s too late to make it for the current holiday season, but I’m thinking this would be great for Valentine’s Day. Thanks for the recipe!

    Like

  10. Jenna, gingersnap crust and cranberry curd sounds just about perfect to me! I just wish the hubs liked cranberries!

    Like

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  1. […] Cranberry Lemon Pie from Traeger Grills is such a pretty holiday dessert […]

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