Cranberry Pie Recipe

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This year, my show-stopping Cranberry Pie with a gingersnap crumb crust is sure to make your holiday dessert table sparkle.  


CRUST – 5 ounces gingersnap – 1 cup walnuts or pecan – 3 Tbsp brown sugar – 4 Tbsp butter, melted FILLING – 12 ounce bag of fresh cranberries, you can use frozen berries too. – 1 1/2 cups sugar, divided – 3 large eggs – 2 egg yolks – pinch of salt – 1/2 cup fresh lemon juice – 4 Tbsp (1/2 stick) unsalted butter, at room temp and cut in piece GARNISH – sugared cranberrie – fresh thyme sprigs or mint leave

Heat oven to 350F. Lightly spray a 9-inch pie tin. Make fine gingersnaps crumbs in a food processor. a full cup Finely grind walnuts with sugar.   

Step 1 


Mix butter briefly. Crust the pie pan. Bake 10–12 min. Let chill. Cranberries, sugar, and water in a saucepan. Let uncovered cranberries pop and thicken for 15 minutes.   

Step 2

Cool and purée. Mix puree, eggs, yolks, salt, lemon juice, and 1/2 cup sugar in a saucepan over medium heat. Stir until the liquid thickens and coats the spoon, 10 minutes.   

Step 3

Stay near the pan and stir! Allow the mixture to boil before removing from heat. Use a spoon to force curd through a mesh sieve.

Step 4

Slowly melt room-temperature butter into curd after a few minutes. Put curd in pie crust. Chill pie for 2 hours to harden. Cranberries with thyme or mint.  

Step 5

Also See

Also See

Nantucket Cranberry Pie Recipe