By Traeger Kitchen
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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|4 Ounce||gingersnap cookies|
|4 Tablespoon||unsalted butter, melted|
|3 Tablespoon||light brown sugar|
|1||(16 oz) package fresh or frozen, thawed cranberries, divided|
|2 1/2 Cup||granulated sugar, divided|
|2 Large||egg yolks|
|2 Teaspoon||lemon zest, finely grated|
|1/2 Cup||Fresh lemon juice|
|1/2 Cup||granulated sugar|
|3/4 Cup||(1 1/2 sticks) unsalted butter room temperature, cut into pieces|
|Whipped cream, for serving, optional|
|1 Cup||granulated sugar|
When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
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
Transfer to a deep 9-inch pie dish. Using a measuring cup, press cookie crust firmly onto bottom and up sides of dish.
Place the pie dish on the grill grates. Close the lid and bake until firm and slightly darkened in color, about 10-15 minutes.
350 ˚F / 177 ˚C
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.
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.
1 (16 oz) package fresh or frozen, thawed cranberries, divided
2 1/2 Cup granulated sugar, divided
Purée in a blender until very smooth.
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
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
Pour the cranberry lemon curd mixture into the crust. Place in the refrigerator and chill until firm, about 2 hours.
In a small bowl, toss the remaining cranberries with sugar. Top pie with sugared cranberries and serve with whipped cream, if desired. Enjoy!
Whipped cream, for serving, optional
1 Cup granulated sugar