Monday, April 6, 2020

Cranberry Gingersnap Pie

Yield: 12 servings


  • Crust
    • 5 oz. gingersnaps
    • 1 cup walnuts
    • 3 tbsp brown sugar
    • 4 tbsp butter, melted
  • Filling
    • 1 bag (12 oz.) cranberries
    • 1 1/2 cups sugar, divided
    • 1/4 cup sugar
    • 3 eggs
    • 2 egg yolks
    • Pinch of salt
    • 1/2 cup lemon juice
    • 4 tbsp butter, at room temperature


  1. For the crust, put the gingersnaps in a food processor and process until turned into crumbs.  Add the walnuts & sugar, and process again.  Add the butter and process until mixed.
  2. Press the crust mixture into a 9" pie plate by hand, on the bottom and up the sides.
  3. Bake the crust at 350°F for 10-12 minutes.  Set aside.
  4. In a pot, combine the cranberries, 1 cup sugar, and water.  Over medium heat, simmer for about 15 minutes until all the berries have popped.  Let stand to cool slightly, then puree until smooth.
  5. Add the eggs, yolks, salt, lemon juice, and remaining 1/2 cup sugar to the puree and whisk together completely.  Cook over medium heat while stirring constantly, until it thickens and coats the back of a spoon.
  6. Transfer the curd to a mesh strainer, and press through into a bowl using the back of a spoon.  This will leave behind the cranberry seeds and little bits of skin.
  7. Add the 4 tbsp butter, stirring while it melts to mix thoroughly.
  8. Pour the cranberry curd into the pie crust, and smooth out with the back of a spoon.
  9. Refrigerate the pie until firm, about 3-4 hours.
Adapted from The View from Great Island.

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