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Baked Cranberry Lemon Pie

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Apple

Try a new take on pie with this filling. Cranberry and the perfect amount of tangy citrus are loaded into a gingersnap cookie and pecan crust and topped with sugared cranberries.

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Cookie Crust

  • 4 Ounce gingersnap cookies

  • 1 Cup pecans

  • 4 Tablespoon unsalted butter, melted

  • 3 Tablespoon light brown sugar

Cranberry Lemon Filling

  • 3/4 (16 oz) package fresh or frozen, thawed cranberries, divided

  • 2 1/2 Cup granulated sugar, divided

  • 3 Large eggs

  • 2 Large egg yolks

  • 2 Teaspoon lemon zest, finely grated

  • 1/2 Cup Fresh lemon juice

  • Kosher salt

  • 1/2 Cup granulated sugar

  • 3/4 Cup (1 1/2 sticks) unsalted butter room temperature, cut into pieces

main

  • 1/4 (16 oz) package fresh or frozen, thawed cranberries, divided

  • Whipped cream, for serving, optional

  • 1 Cup granulated sugar

  • 1

    When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.

    : 350 ˚F

  • 2

    Make the cookie crust. In a food processor, add the cookies and pulse until very finely ground. Add the pecans and pulse until finely ground. Add butter and brown sugar and pulse to combine.

    • 4 Ounce gingersnap cookies

    • 1 Cup pecans

    • 4 Tablespoon unsalted butter, melted

    • 3 Tablespoon light brown sugar

  • 3

    Transfer to a deep 9-inch pie dish. Using a measuring cup, press cookie crust firmly onto bottom and up sides of dish.

  • 4

    Place the pie dish on the grill grates. Close the lid and bake until firm and slightly darkened in color, about 10-15 minutes.

  • 5

    Remove the pie dish from the grill and let cool. If the crust slides down on the sides of the pie dish, gently press it back up.

  • 6

    Make the cranberry lemon filling. In a large saucepan over medium heat, combine 12 oz cranberries, 1 cup granulated sugar, and 1/2 cup water. Cook, stirring occasionally, until the cranberries burst and most of the liquid evaporates, about 25-30 minutes. Let cool.

    • 3/4 (16 oz) package fresh or frozen, thawed cranberries, divided

    • 2 1/2 Cup granulated sugar, divided

  • 7

    Purée in a blender until very smooth.

  • 8

    In a heat proof bowl set over a saucepan of simmering water (the bowl should not touch the water), cook the cranberry purée, eggs, egg yolks, lemon zest, lemon juice, salt, and 1/2 cup sugar. Stir with a rubber spatula and scrape down the sides of the bowl often, until curd thickens and coats the spatula, about 8-10 minutes. Remove the bowl from the saucepan and let cool until just warm.

    • 3 Large eggs

    • 2 Large egg yolks

    • 2 Teaspoon lemon zest, finely grated

    • 1/2 Cup Fresh lemon juice

    • Pinch Kosher salt

    • 1/2 Cup granulated sugar

  • 9

    Using an electric mixer on medium-high speed, 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.

    • 3/4 Cup (1 1/2 sticks) unsalted butter room temperature, cut into pieces

  • 10

    Pour the cranberry lemon curd mixture into the crust. Place in the refrigerator and chill until firm, about 2 hours.

  • 11

    In a small bowl, toss the remaining cranberries with sugar. Top pie with sugared cranberries and serve with whipped cream, if desired. Enjoy!

    • 1/4 (16 oz) package fresh or frozen, thawed cranberries, divided

    • Whipped cream, for serving, optional

    • 1 Cup granulated sugar

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