If you want to amaze your guests for this season with local seasonal fruit, stunning colors and a combination of sweet and sour taste, Ihave the winner recipe for you. It takes no time to get it done and impress children and adults alike. The pie can be prepared 1-2 days ahead of time.
Fresh cranberries are in season. As a Hungarian in New England, I am amazed how wonderful they are! After cooking them, they almost taste like Hungarian sour cherries with a little kick. Which is why I have looked into making them into a pie. (See the NPR story, how the Hungarian sour cherry trees got into Michigan, and became Montmorency cherries).
The juicy cranberry pie with the beautiful dark pink color tastes just as good as it looks. We held successfully our “Orphan’s Thanksgiving Dinner” . I trialed a healthy pecan pie recipe with a disaster regarding whole wheat pie dough. Never do that again! I quickly decided to do something with local cranberries. Bumped the stunning picture of a Bon Appetit CranberryGingersnap Pie. I have never seen one before, but decided to make one immediately!
With some modifications here is the show stopping recipe.Constant ovation since then, as I have made it for 4 occasions in less than a week. What is amazing, that many local friends, who are great bakers have not known or made such pie? If you are one of them, surprise your Christmas guests this year.
The juicy cranberry pie with the beautiful dark pink color tastes just as good as it looks. We held successfully our “Orphan’s Thanksgiving Dinner” – see here the description (insertURL of 4th blog). I trialed a healthy pecan pie recipe with a disaster regarding whole wheat pie dough. Never do that again! I quickly decided to do something with local cranberries. Bumped the stunning picture of a Bon Appetit CranberryGingersnap Pie. I have never seen one before, but decided to make one immediately!
- 5 oz gingersnaps
- 1 cup chopped walnuts or pecans
- 3 TBSP brown sugar
- 4 TBSP butter, melted
- 12 oz bag of fresh or frozen cranberries
- 1 cup sugar for cooking the cranberries
- ½ cup sugar for the final curd
- 3 large eggs
- 2 egg yolks
- pinch of salt
- ½ cup fresh lemon juice
- ½ cup water
- 4 TBSP room temp. unsalted butter
- Cook the cranberries: put the cranberries, 1 cup of the sugar, and ¼ cup water to a simmer in a small saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until the mixture is quite thick. Let cool slightly and set aside.
- Set oven to 350 F.
- Put the gingersnaps in a food processor and process until they are fine crumbs. Add the walnuts, and sugar and process again until everything is finely ground. Add the butter and process briefly to combine.
- Remove the crumbs from the food processor into an 8-9 inches pie plate. (Don’t wash the bowl of the food processor yet, as youwill use it for the cranberries later.
- Pat the crust into the pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
- Scoop the cooked and cooled cranberries into the food processor with the lemon juice. Puree the mix until smooth. Then whisk the puree with lemon, the eggs, yolks, salt, and 1/2 cup sugar together in a medium saucepan and set over medium heat. Cook until the mixture thickens, stirring constantly, for about 10 minutes or so. Stay by the pan the whole time and stir!
- Let the curd cool for 5 minutes and then drop the room temperature butter in, bit by bit, stirring.
- Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours.
- Decorate with sugared cranberries and a sprig of green herb – thyme/rosemary. (To make sugared cranberries, massage cranberries with honey, roll in granulated sugar and let dry.)
- Store the pie overnight in the fridge,uncovered. Watch for humidity: don’t let the sugar decoration melt!