Cranberry Gingersnap Pie
Happy Christmas Eve! This pie is the sweet and tart ending to our Christmas dinner for this year. I love the stunning color of the cranberry curd. Making the gingersnap crust adds a few extra steps, but the ginger flavor paired nicely with the cranberry and the thick crust held up well to the moisture in this pie. It would be best if you can eat any leftovers within 2-3 days, after that the crust started to become too wet from the remaining cranberry curd. Dave was skeptical that this pie would come out but was pleasantly surprised by the finished product and the flavors -- he described the pie as well balanced.
Hopefully you and your family have an enjoyable holiday!
Recipe from The View from Great Island.
Ingredients:
Crust
-5 ounces gingersnaps
-1 cup walnuts
-3 Tbsp brown sugar
-4 Tbsp butter, melted
Filling
-12 ounce bag of fresh cranberries
-1 1/2 cups sugar, DIVIDED
-3 large eggs
-2 egg yolks
-pinch of salt
-1/2 cup fresh lemon juice
-1/2 stick (4 Tbsp) unsalted butter, at room temp and cut in pieces
Garnish
-sugared cranberries
Set oven to 350F. In a food processor process the gingersnaps until they are fine crumbs. Next, add the walnuts and brown sugar, process again until everything is finely ground. Add the butter and pulse to combine.
Press the crust into a 9 inch pie pan and up the sides to form a crust. Bake for 10-12 minutes and set aside to cool.
While the crust bakes cook the cranberries, 1 cup of sugar, and 1/4 cup of water at a simmer in a saucepan. Simmer the cranberries, uncovered, for 15 minutes or until the berries are bursting. Let cool slightly and then puree until smooth.
In a large sauce pan whisk together the cranberry puree, the eggs, egg yolks, salt, lemon juice, and 1/2 cup sugar over medium heat. Cook, stirring constantly, until the filling has thickened enough to coat the back of a spoon (about 10 minutes). This must be stirred constantly!
Strain the curd to remove any solids by pushing the curd through a mesh strainer with the back of a spoon. Let the curd cool slightly and then add the room temperature butter, stirring to combine the butter into the curd.
Pour the curd into the pie crust and smooth out. Chill the pie for about 2 hours or until firm.
Press the crust into a 9 inch pie pan and up the sides to form a crust. Bake for 10-12 minutes and set aside to cool.
While the crust bakes cook the cranberries, 1 cup of sugar, and 1/4 cup of water at a simmer in a saucepan. Simmer the cranberries, uncovered, for 15 minutes or until the berries are bursting. Let cool slightly and then puree until smooth.
In a large sauce pan whisk together the cranberry puree, the eggs, egg yolks, salt, lemon juice, and 1/2 cup sugar over medium heat. Cook, stirring constantly, until the filling has thickened enough to coat the back of a spoon (about 10 minutes). This must be stirred constantly!
Strain the curd to remove any solids by pushing the curd through a mesh strainer with the back of a spoon. Let the curd cool slightly and then add the room temperature butter, stirring to combine the butter into the curd.
Pour the curd into the pie crust and smooth out. Chill the pie for about 2 hours or until firm.
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