Sadie made this delicious pie for
Papa's 69th birthday
when we visited for New Year's.
This recipe can be made GF by simply using GF cookie crumbs. All other ingredients are GF. Also if you don't have Meyer lemons substitute some of the lemon juice with orange juice.
Crust
2 cups gingersnap (or vanilla or graham or.....)cookie crumbs
6 tbsp unsalted butter, melted
3 tbsp light brown sugar
1/4 tsp salt
Preheat oven to 350 degrees F. Add gingersnap cookie crumbs, butter, brown sugar and salt to a food processor. Pulse until the crumbs are moistened, then transfer to a deep 9 inch pie dish. Use a measuring cup to press the crust firmly into the bottom and up the sides of the dish.
Bake for about 12-13 minutes or until crisp and slightly darker. If the crust falls off the sides, use the measuring cup to gently press it back into place while still hot. Let cool.
Crust can be baked up to 1 day ahead. Wrap tightly and refrigerate until needed.
Filling
1 12 oz package fresh cranberries
1 1/2 cups granulated sugar, divided
3 large eggs
2 large egg yolks
2 tsp finely grated Meyer lemon zest
1/2 cup fresh Meyer lemon juice
pinch of kosher salt
3/4 cup unsalted butter, room temperature, cut into pieces
Fresh whipped cream, for serving
Add cranberries, 1 cup granulated sugar, and 1/4 cup water to a saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook until the berries burst open and the mixture thickens, about 15-20 minutes. The texture should resemble cranberry sauce. Puree in the food processor (or blender) until it's as smooth as possible. This may take 3-4 minutes. Use caution blending hot liquids.
Add the eggs, egg yolks, Meyer lemon zest, Meyer lemon juice, salt, and remaining 1/2 cup sugar to the food processor and pulse a few times to combine.
Scrape the mixture into a double boiler (don't let the top pan touch the water) at medium heat. Stir the mixture constantly with a rubber spatula until it thickens up like a curd and nicely coats the back of a spoon, about 15-20 minutes, or until a candy thermometer reaches 165 degrees. Don't rush this step.
Remove the pan from the heat. If needed pour the curd through a fine mesh strainer. Let cool until barely warm.
Beat the curd with an electric mixer on medium-high speed, adding softened butter one piece at a time. Be sure each piece of butter is fully incorporated before adding in the next.
Continue beating the curd until all of the butter has been incorporated and it looks a few shades lighter in colour, about 6 minutes.
Pour the curd into the prepared crust and smooth out the top. Gently bang the pie dish on the counter to remove air bubbles, then chill until firm, at least 8 hours or overnight.
Pie can be made 2 days ahead. Cover and keep chilled until ready to serve.
Sugared Cranberry Garnish (optional)
2 cups Fresh Cranberries (can also use other berries....Sadie added Blackberries)
1 1/3 cup Granulated Sugar, divided
2/3 cup water
Add 2/3 cup granulated sugar and water in a small saucepan and cook over medium-high until the sugar is dissolved. This is a simple syrup.
Turn off the heat, then add the cranberries and let them sit in the syrup for about 2 minutes.
Use a perforated spoon to transfer the berries to a wire rack set inside a rimmed baking sheet.
Let sit for one hour until the cranberries feel tacky. Don't rush this step or the sugar won't stick well.
Add the remaining 2/3 cup granulated sugar to a small bowl.
Gently roll the cranberries in the sugar until well coated.
Place the sugared cranberries on a plate to dry and set up for at least 30 minutes.
Store in an airtight container in the refrigerator for up to 1 week.
Finishing Touch
Top the pie with sugared cranberries right before serving. Serve with fresh whipping cream on the side.
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