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!
Such a pretty pie!
Cranberry Pie
Ingredients
Pretzel Pecan Crust
- 4 oz gingersnap cookies crushed*
- 1 cup chopped pecans*
- 4 T unsalted butter melted
- 3 T brown sugar
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
Instructions
Pie crust
- 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
Pie
- 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 2-4 hours.
- Toss reserved cranberries with sugar. Top pie with sugared cranberries
- Garnish servings with whipped cream if desired
Enjoy!
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Sounds wonderfully sweet, tart and refreshing Jenna! I hope your Christmas was Merry and you’re enjoying some R & R!
Thank you Mary, stay cozy, brrrr…keep those Christmas sweaters on Chloe and Gracie!
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.
that looks and sounds so good. Loving that crust!!!
Love this! Hope you had a wonderful Christmas Jenna with all those adorable little ones.
Johanne Lamarche
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Gorgeous Pie!
The crust sounds amazing – what a “pretty pie”, too!
I just might have to buy another bag of cranberries!
Now this one pie I haven’t tried! It sounds great:@)
I’ve never had a cranberry pie but with a gingersnap crust it sounds yummy.
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!
Jenna, gingersnap crust and cranberry curd sounds just about perfect to me! I just wish the hubs liked cranberries!