Traeger Kitchen
Baked Cranberry Lemon Pie
Prep Time
2 Hours
Cook Time
45 Minutes
Effort
Pellets
Apple
Try a new take on the 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.
Ingredients
How many people are you serving?
6
Units of Measurement:
main
4 Ounce Gingersnaps
1 Cup pecans
4 Tablespoon unsalted butter, melted
3 Tablespoon light brown sugar
cranberries, fresh or thawed
2 1/2 Cup granulated sugar
1/2 Cup water
3 Large eggs
2 Large egg yolk
2 Teaspoon lemon zest
1/2 Cup fresh lemon juice
kosher salt
3/4 Cup unsalted butter, room temperature
whipped cream
Steps
1
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.Grill: 350 ˚F
2
For the cookie crust: Pulse cookies in a food processor until very finely ground. Add pecans; pulse until finely ground. Add butter and brown sugar and pulse to combine.Ingredients
4 Ounce Gingersnaps
1 Cup pecans
4 Tablespoon unsalted butter, melted
3 Tablespoon light brown sugar
3
Transfer to a deep 9” pie dish. Using a measuring cup, press cookie crust firmly onto bottom and up sides of dish.4
Bake until firm and slightly darkened in color, about 10-15 minutes. If crust slides down on the sides, gently press back up. Let cool.Grill: 350 ˚F
5
Increase the grill temperature to High and preheat.Grill: 500 ˚F
6
For the filling: Combine 12 oz cranberries, 1 cup granulated sugar, and 1/2 cup water in large saucepan and place directly on the grill grate. Cook until cranberries burst and most of the liquid evaporates, about 25-30 minutes. Let cool. Purée in a blender until very smooth.Grill: 350 ˚F
Ingredients
Ounce cranberries, fresh or thawed
1 Cup granulated sugar
1/2 Cup water
7
Cook purée, eggs, egg yolks, lemon zest, lemon juice, salt, and 1/2 cup sugar in a heatproof bowl set over a saucepan of simmering water (bowl should not touch the water). Stir with a rubber spatula and scrape down sides of the bowl often, until curd thickens and coats spatula, about 8-10 minutes. Let cool until just warm.Ingredients
3 Large eggs
2 Large egg yolk
2 Teaspoon lemon zest
1/2 Cup fresh lemon juice
Pinch kosher salt
1/2 Cup granulated sugar
8
Using an electric mixer on medium-high, 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.Ingredients
3/4 Cup unsalted butter, room temperature
9
Scrape mixture into the crust and chill until firm, about 2 hours.10
Toss remaining cranberries with sugar. Top pie with sugared cranberries and serve with whipped cream. Enjoy!Ingredients
4 Ounce cranberries, fresh or thawed
1 Cup granulated sugar
As Needed whipped cream